Whole Wheat Carrot Buns

I usually use at least some white flour in my bread doughs, and haven’t baked bread with just whole wheat before, so I was very pleasantly surprised at how wonderfully these carrot buns turned out. I didn’t add any regular wheat flour, but decided to mix in a little bit of gluten flour to add texture. The dough rose beautifully, and the bread that came out of the oven was soft, moist, and tasty, and had a happy orange color!


For a little shine, I brushed my bread rolls with a soy yogurt-based mixture. Most of the ingredients were organic – the flour, carrots, soy yogurt, rice syrup, and tarragon. The flavor of this bread is quite simple, but the sweet carrot somehow balances the earthy whole wheat, and the result is very nice and substantial.

The Dough (makes about 16 bread rolls):

  • 8 dl whole wheat flour
  • 1/2 dl gluten flour
  • 1/2 dl crushed flaxseed
  • 1 bag (11 g) dry yeast
  • 3 dl finely shredded carrots
  • 3 dl water
  • 2 dl plain soy yogurt
  • 1/2 teaspoon turmeric (for color)
  • 1 tablespoon brown rice (or other light) syrup
  • 1 and 1/2 teaspoons salt
  • 2 tablespoons olive oil
  • 1-2 teaspoons dried tarragon (or other herb)

First, I mixed the soy yogurt, water, and shredded carrots, and heated them up until the mixture was a little bit warmer than my hand. Then I mixed in the salt, syrup, oil, turmeric, and tarragon.

I mixed together the yeast, gluten flour, ground flaxseed, and 2 dl of the wheat flour, and stirred this in the wet mixture. Then I added the rest of the flour a little by little, mixing the dough with my hand, and kneading it for a few minutes in the end. The dough ended up pretty sticky and moist. Then I let it rise, covered, in a kitchen sink filled with warm water, for about 35 minutes.

I used regular wheat flour for shaping the buns, since it gives a smoother finish. I took half of the dough, and rolled it into a log, and then cut the log in eight pieces. The I rolled each piece into an oval shaped bun, placed the bun on a baking sheet covered with parchment paper, and sliced the surface gently with a sharp knife to make three diagonal cuts about 1 cm deep. I repeated with the rest of the dough, covered the bread rolls with a kitchen towel, and let them rise on top of the oven for about 25 minutes.


  • 2 tablespoons soy yogurt, in room temperature
  • 1 tablespoon olive oil
  • 1/2 tablespoon syrup
  • pinch of salt
  • water

I mixed all the ingredients and let them come to room temperature while I was rolling the bread. I used enough water to make a liquid solution that is easy to brush, and right before baking the rolls, I brushed them with the topping.

Then I baked the rolls in 220 degrees Celsius for about 14 minutes, in the middle rack of the oven, until just a little browned over the tops.