Overnight carrot and zucchini bread
All posts, Food & Bread, Recipes, Vegan

Overnight carrot and zucchini bread


This is THE best and easiest bread you’ll every try! It’s healthy, fluffy and simple to make!

Serving Size:
Makes 10-12 buns
Time:
1 h
Difficulty:
1/5

Ingredients

  • 25 g fresh yeast or 2 tsp dry yeast 
  • 2 cups (5 dl) cold water
  • 2 tbsp olive oil (other oils work too)
  • 1 tbsp honey (can be omitted)
  • 2 tsp salt
  • 7 cups (about 11 dl) all-purpose flour | sifted ray flour | graham flour | (I used rågsikt and the exact translation to that is sifted ray flour, but I believe you can use any flour I listed)
  • 1/4 cup (1/2 dl) pumpkin seeds 
  • 1/4 cup (1/2 dl) sunflower seeds
  • 1 medium carrot, grated (about 1/2 cup)
  • 1 small zucchini, grated (about 1/2 cup)
  • Top the buns: Sunflower seeds, Pumpkin seeds, Sesame seeds, Oats 

Directions

  1. Mix all the ingredients together in a large bowl, forming a sticky dough. The consistency should be similar to thick porridge. Use a wooden spoon or similar tool to mix.
  2. Cover the bowl with plastic wrap and place it in the fridge for at least 8 hours, preferably overnight.
  3. After the dough has rested, turn it out onto a well-floured surface.
  4. Divide the dough into 8-10 pieces, depending on the size you prefer for the rolls. Gently coat each piece in flour without working the dough too much to avoid deflating it.
  5. Place the rolls on a baking tray lined with parchment paper.
  6. Preheat the oven to 225°C (about 435°F). Once heated, bake the rolls in the middle of the oven for 15-20 minutes until they turn golden brown.
  7. Remove and let them cool before cutting.