Nordic Spelt and Carrot Bread Rolls

Cooking on a stick. The Disaster Chef
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Nordic spelt and carrot bread rolls

A great way to make delicious and moist campfire bread rolls filled with spelt and carrot – best served with cream cheese or a dollop of double cream and jam.  A Nordic twist on an old campfire classic.




  • 25g active yeast
  • 250ml lukewarm water
  • 250ml plain yoghurt
  • 2 tbsp olive oil
  • 1 tbsp runny honey
  • 1 tbsp salt
  • 4 medium carrots, grated
  • 100g sunflower seeds
  • 400g wholegrain spelt flour
  • 300-400g refined spelt flour


1 Dissolve the yeast in water and combine it with the yoghurt, oil, honey and salt.

2 Add the carrot, sunflower seeds and wholegrain flour and mix thoroughly.

3 Add the refined spelt flour – a little at a time while kneading – until you have an elastic and moist dough. Place the dough back in the bowl. Cover with a cloth and let it rise for about an hour.

4 Separate the dough into 20 pieces, rolling each into a ball. Using your hands, roll each ball into a “rope” (thinner for crispy bread, thicker for doughy bread).

5 Wrap each “rope” around a clean, thin, dry stick (use a knife to remove any loose bark). Hold over the coals of a fire for 5-10 minutes, turning until it is browned on all sides.

Makes about 20

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