Christmas has passed, although there is still plenty of party spirit left in me, and no doubt some more seasonal indulgence will occur. However, in between Christmas and New Year I’m experiencing a strong need to cook some healthy meals and bake some filling breads.
Ive taken my old classic bread roll recipe, and flung a load of carrots, from my garden no less, into the mixture for added natural sweetness and colour. The addition of carrots alowed me to remove the butter/oil from my original recipe, aiding to its health status!
Ive also replaced my usual wholemeal flour with the most delicious organic malt house flour, from Shipton Mill. I can really recommend their flours, they’re full bodied and rich, with substance and taste.
I have just been eating these rolls with butter, as the bread itself is so flavoursome.
Healthy Carrot Bread Rolls
Makes 6 Bread Rolls
1 tsp easy bake yeast
500g organic shipton mill malt house flour
1 tsp salt
130g carrots, grated
350ml lukewarm water
In a large bowl mix together the flour, salt and yeast. Then add the water and grated carrot. Mix well to form a soft dough. Turn out on a floured surface and knead for at least 10 min by hand until the dough is smooth and elastic. Add more flour whilst kneading if the dough gets sticky. Drizzle a little olive oil into a bowl, pop the dough in, cover and leave to rise in a warm spot for 2 hours, or until doubled in size.
When risen, divide the dough into 6 balls and place on a greased baking tray. Cover with a tea-towel and leave to rise for an additional 45 min.
In a preheated oven at 220 °c / fan 200°c / gas 6, bake for 30-35 min, until golden. The rolls are ready when they sound hollow when tapped on the bottom.
Leave to cool on a wire rack, and enjoy with salted butter.