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Oxana Putan

Recipes Russian Cuisine (Kitchen)

Carrot Bread

(Морковный хлеб, Morkovnyi khleb)


1 cup water

3 cups flour

1 tsp dry yeast

2 tbsp sugar

1.2 lbs carrots

1 tsp salt

1 tbsp garlic powder

1/3 cup vegetable oil


This bread is big on both taste and looks even though it’s made from very ordinary ingredients.

Pour a cup of the warm water (85-100F) into a bowl.

Add the sugar.

Add the yeast and 1 cup of the flour.

Stir well with a whisk or a fork.

Cover the bowl with plastic wrap.

Pierce the wrap in a few places with a knife.

Set the bowl with the batter aside for 2 hours at room temperature.

Peel the carrots and finely grate right into a skillet.

Place the skillet over the medium fire. Pour in the oil.

Saut the carrots stirring periodically for 10-15 minutes.

Make sure the carrots don’t burn. They should soften and change their color to golden while rendering the oil orange.

Add 1 teaspoon of the salt and 1 tablespoon of the garlic powder to the carrots right before you’re done cooking them.

Use the garlic powder rather than fresh garlic: the fresh garlic turns ugly green when heated and can spoil the color of the bread.

Mix the carrots with the salt and garlic powder and remove from the stove.

Let the carrot mixture cool off.

The batter in the bowl is going to rise quite a bit.

After about 2 hours it will start falling on its own with its center caving in. That’s the sign to start the bread dough.

Place the carrot mixture into the bowl with the batter.

Mix well.

Add 2 more cups of the flour.

Mix with a fork.

Continue mixing with your hands scraping all the flour from the sides of the bowl.

Hold the bowl’s edge with one hand and turn it around. Knead the dough with your other hand from the edge of the bowl toward its center.

When the dough is well-kneaded, cover with plastic wrap again and leave to rise again for 1 hour.

This time around the dough will rise about twice its original size.

Prepare the baking dish.

If you don’t have a special bread baking dish, you can use any baking dish.

Brush the inside of the baking dish all over with oil.

Put the dough onto your working surface and knead while shaping it into a roll.

Transfer the dough into the baking dish with the smooth side up.

The dough should fill up about 2/3 of the baking dish.

Cover with plastic wrap one more time and set aside for 45 minutes.

Preheat the oven to 425F.

Remove the plastic from the dough.

Carefully place into the oven.

Bake for 20 minutes.

Remove and cover with the foil.

Return to the oven and bake for 30 minutes more.

Remove the bread from the baking dish.

Wrap the bread with a clean kitchen towel and let cool a little before serving.

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Added 30.07.2016

Метрические системы

Литров (l)
Миллилитров (ml)

Английская система
мер для сыпучих веществ

Баррель (bbls)

Кварта (qt)


Английская система
для жидкостей

Баррель (bbls)

Кварта (qt)



Стакан (c)

Столовая ложка (tb)

Чайная ложка (ts)
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