Seeded Sourdough Bread Rolls with Grated Carrot

Nothing against a fluffy wheat roll for breakfast, but some days you need a little more. More seeds, more whole grains, more substance! For days like these, there are sourdough rolls with carrots and lots of seeds. For the dough, I was inspired by a Kornspitz recipe that I am currently working on. A colorful mixture of linseed, sunflower seeds and rolled oats keeps you full for a long time and makes the seeded carrot rolls a healthy breakfast. A good portion of grated carrots provides sweetness and keeps the rolls fresh for longer. And the orange speckles in the dough simply put you in a good mood.

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Sourdough rolls for late risers – No yeast

As with most of my bread roll recipes, the dough for the carrot rolls can also be prepared the day before. The rolls then just need to be shaped and baked before breakfast. If you want even more convenience, you can also have a big baking day and freeze a batch of carrot rolls.

Easy carrot rolls overnight

I poured hot water over the seeds, rolled oats and grated carrot and allowed to cool to room temperature. Then I mixed all the ingredients together and allowed them to rest for two hours. Then it went into the fridge. Only 12 hours of fridge rest were actually planned. But well, then life intervened and 12 hours turned into 24, but fortunately it didn’t harm the dough.

I made it easy for myself when it came to shaping: cut the dough into pieces and shape them into round rolls. If you want to give the rolls a nice coating, you can roll the dough pieces over a damp kitchen towel and then dip them in rolled oats or seeds. Happy baking!

In three steps: How to make healthy carrot rolls with sourdough

  1. Pour boiling water over all the ingredients and allow to cool completely. Soak the stale bread and blend.
  2. Mix all the ingredients to form a dough and leave to rest. Allow the dough to rest at room temperature and then refrigerate overnight.
  3. Shape the rolls and leave to rest. Preheat the oven and bake the rolls until crispy.

Ingredients: What you need for healthy carrot rolls without yeast

  • Linseed, sunflower seeds and rolled oats for crunchy carrot rolls.
  • Carrots, finely grated.
  • Bread spice, coarsely ground, and salt for the taste.
  • Water
  • Stale bread for a soft crumb.
  • Olive oil for a tender crust.
  • Wholemeal spelt flour, freshly ground: Self-ground wholemeal flours have a richer taste and more nutrients compared to supermarket flours. However, they do not keep as long and should be used immediately after grinding. If you don’t have a grain mill*, you can of course also use store-bought flour. If you want to use more wholemeal flour than listed in the recipe, you will probably need to increase the amount of water. Wholemeal flours absorb more water than white flours.
  • Wheat flour, brown flour or type 1050.
  • Sourdough starter: It is not necessary to constantly feed the sourdough starter fresh, but the last refreshment should not be longer than a week ago. If you have a sourdough discard I will be happy to provide you with suitable recipes. My personal method is to feed my sourdough with an equal amount of water and flour. I use a mixture of wheat flour and wholemeal rye flour. If you choose a different water-to-flour ratio for your sourdough, remember to adjust the amount of water in the recipe accordingly. Here are some helpful tips to keep your sourdough starter vital and healthy at all times.

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Recipe: Seeded Sourdough Bread Rolls with Grated Carrot

These carrot rolls make a delicious and filling breakfast. Rolled oats, linseed and sunflower seeds provide energy and keep you full for a long time. The dough can be prepared the day before and the finished rolls can also be frozen and re-heated.
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 1 day
Total Time 1 day 1 hour 20 minutes
Course breakfast, sourdough buns
Cuisine German
Servings 16 Bread rolls

Ingredients
  

Soaked ingredients

  • 45 g flaxseed
  • 90 g grated carrots
  • 45 g sunflower seeds
  • 45 g rolled oats
  • 1 tsp. bread spices coarsely ground
  • 320 g hot water

Dough

  • 360 g water
  • 45 g rolled oats
  • 45 g stale bread
  • 10 g olive oil
  • tsp. salt
  • 200 g whole grain spelt flour
  • 370 g wheat flour
  • 60 g sourdough starter

Instructions
 

Day 1

  • Pour hot water over the linseed, sunflower seeds, rolled oats, spices and grated carrots and soak.
  • Before the soaked ingredients can be incorporated in the dough, they must cool down to room temperature.
  • While the soaked grains are cooling, soak the stale bread in the remaining water.
  • When the bread is soft, blend it.
  • Then mix all the ingredients together to form a dough.
  • Cover the dough and allow to rest at room temperature for two hours.
  • Place in the fridge overnight or for 10 to 48 hours.

Day 2

  • Transfer the dough to a floured work surface and cut into 16 equal pieces.
  • Shape the dough into round pieces, roll over a damp kitchen towel and dip in rolled oats or seeds.
  • Place the dough pieces on a floured kitchen towel and allow to rest for 30 to 60 minutes.
  • Meanwhile, preheat the oven to 230 degrees using a steam tray consisting of a stainless steel oven dish* and lava stones*.
  • Spray the dough pieces with water before baking and bake for 10 minutes at 230 degrees with steam and 10 minutes at 200 degrees without steam until crispy.

Notes

I bake my rolls on a pizza stone and place a bowl of water in the bottom of the oven for the first 10 minutes of baking time. If you want to freeze the rolls, reduce the baking time by a few minutes and make sure they don’t get too dark.
Keyword easy, healthy, vegan

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Carrot rolls with sourdough overnight.

Hey, so happy you’re here! 🧡

 

I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

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