Name: Seedy Carrot Oat Buns
Ingredients: 1-1/2 cups room temperature water or milk; 1/2 cup buttermilk (or more water/milk); 2 teaspoons or 7g dry active yeast; 1 tablespoon honey; 100 grams of carrots, finely shredded; 25 grams of extra virgin olive oil; 1 tablespoon kosher salt; 10 grams of chia seeds; 10 grams poppyseeds; 10 grams of sesame seeds; 350-400g flour (I use spelt or einkorn but you can try oat flour for GF version); 1 large egg, beaten with a big splash of water; more seeds to sprinkle

Ingredients

Units Scale

1–1/2 cups room temperature water or milk
1/2 cup buttermilk (or more water/milk)
2 teaspoons or 7g dry active yeast
1 tablespoon honey
100 grams of carrots, finely shredded
25 grams of extra virgin olive oil
1 tablespoon kosher salt
10 grams of chia seeds
10 grams poppyseeds
10 grams of sesame seeds
350–400g flour (I use spelt or einkorn but you can try oat flour for GF version)
1 large egg, beaten with a big splash of water
more seeds to sprinkle

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Instructions

In a large bowl whisk together the water or milk, buttermilk, yeast, and honey.
Keep whisking vigorously until the yeast has dissolved and no granules are left.
Next whisk in the carrots, olive oil, salt, and seeds. With a large spoon or rubber, spatula stir in the flour until a loose sticky dough forms, starting with 350g and adding more in small amounts if needed.
Cover the dough and let it rest in the fridge for at least 12 hours up to 25 hours.
Once the dough is ready preheat the oven to 400 F and lay a piece of parchment on a large baking tray.
Scoop about a 1/4 cup of the mixture into a rustic ball shape and place it on the tray. Repeat until all the dough has been scooped, brush with egg wash, and sprinkle with extra seeds before baking.
Bake for 20-30 minutes in the oven or until the buns are perfectly crusty and golden brown. Let the buns cool all the way, for 20-30 minutes, before enjoying!