Name: Carrot and Sunflower Seed Bread
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Milk - 1 cup; Fresh yeast - 1 ¾ ounces; Egg - 1; Olive oil - 3 ⅓ tablespoons; White sugar - 1 ½ tablespoons; Salt - 1 teaspoon; All-purpose flour, or as needed - 4 ⅓ cups; Carrots, grated - 2 small; Sunflower seeds - 5 ½ tablespoons; Milk, or as needed - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Carrot and Sunflower Seed Bread

1. Milk - 1 cup

2. Fresh yeast - 1 ¾ ounces

3. Egg - 1

4. Olive oil - 3 ⅓ tablespoons

5. White sugar - 1 ½ tablespoons

6. Salt - 1 teaspoon

7. All-purpose flour, or as needed - 4 ⅓ cups

8. Carrots, grated - 2 small

9. Sunflower seeds - 5 ½ tablespoons

10. Milk, or as needed - 1 tablespoon

How to cook deliciously - Carrot and Sunflower Seed Bread

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

2. Stage

Warm 1 cup milk in a large saucepan over low heat until it reaches room temperature, 3 to 5 minutes. Remove from heat and mix in yeast until dissolved. Mix in egg, olive oil, sugar, and salt.

3. Stage

Stir half of the flour into the saucepan. Add carrots and sunflower seeds. Stir in remaining flour until dough is sticky. Cover and let rise in a warm place for 30 minutes.

4. Stage

Divide dough into 12 pieces; roll into small buns. Arrange buns on the prepared baking sheet. Cover and let rise until puffy, about 15 minutes.

5. Stage

Brush tops of buns with 1 tablespoon milk.

6. Stage

Bake in the preheated oven until golden brown, 15 to 17 minutes.