This recipe is very similar to the Carrot bread, but a little lighter. This is more common for lunch. Add hard-boiled and sliced eggs, cheese, tomatoes and cucumber on a sliced half. Now you can eat like a Norwegian.

Measurements and Ingredients


4 dl whole wheat flour
3 dl. white flour
2.5 dl. hot water
50g yeast
2 carrots
2 tsp. salt

Addition Information

Servings: 8-10 pieces

Preparation time: 60 minutes
Baking time: 25 minutes

Total time: 1,5-2 hours
Baking Temperature:
225o Celcius
440o Fahrenheit


Pre measure all the ingredients.
Add whole-wheat flour, white flour, salt and shredded carrots into a mixer bowl.
Add yeast.
Take hot water from your kitchen tap. The water temperature should be between 37-65oC (98-150oF), and it doesn’t matter too much. As long as the water isn’t boiling it’s good to use.
Start the mixer on very low speed for about 2 minutes
Turn the mixer to high speed and let it run for about 12 minutes.
Take the dough out onto the kitchen counter and let it rest for 5 minutes.
Spilt the dough in 8-9 equal parts. (should be 85g/3 oz. each)
Roll them to round balls, and place on a baking sheet
Brush them with hot water and roll them in a grain mixture
Let the rolls rise for 25 minutes
Bake in the oven for about 25 minutes.

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