16 baguettes  (more than 60 minutes)

50 g fresh yeast
8 dl cold water
4 dl wholegrain rolled oats
1 (about 100g) carrot (about 2 dl roughly grated)
1 (about 100g) parsnip (about 2 dl roughly grated)
1–2 tbsp chopped fresh rosemary
1 jar (300g) pitted black olives
2 tbsp olive oil
2 tbsp runny honey
2 tsp salt
About 16 dl (about 960g) flour

1. Crumble the yeast into a bowl – the bowl to a stand mixer if you have one. Whisk or stir the yeast in the water to dissolve it. Stir in the rolled oats and leave to swell for about 15 minutes.

2. Peel the carrots and parsnips and grate them on the side of the grater with large holes. Tear the rosemary leaves from the stems and chop the leaves. Drain and chop the olives.

3. Stir the grated root vegetables, rosemary, olives, olive oil, honey and salt into the yeast mixture. Add the flour and knead the dough for 5 to 10 minutes in the mixer with the dough hook. Cover the dough with a cloth and allow it to rise at room temperature for about 1 hour.

4. Place parchment paper onto a baking tray that is about 30x40 cm.

5. Transfer the dough to the tray. Sprinkle a little flour on the dough and carefully flatten it out. Divide the dough into 4 pieces of equal size and shape them into baguettes. Place them on the baking tray. Leave to proof at room temperature for 30–40 minutes. Heat oven to 225˚C.

6. Bake in the centre of the oven for about 20 minutes. Allow to cool on a wire rack.

Baking with leftovers is climate-smart 

When you mix different ingredients into your bread dough it can change the consistency of the bread depending on the level of moisture in the food added. The amount of flour you use should be adjusted accordingly. Don’t add all of the flour at once. Save some of it and add little by little as you knead the dough.

Here are a few suggestions for things you can add to bread dough:

Grated raw root vegetables or fruit, such as parsnips, carrots, beetroots, celeriac, apples or bananas.

Fresh herbs

Raisins, apricots, figs, nuts

Mashed cooked potato, potato flour, corn, olives, puréed or mashed cooked beans

Grated or crumbled cheese

Use, for example, rosehip nectar, stock, cultured milk/buttermilk or yoghurt as the liquid for the dough.
If you have a little yoghurt, sour cream, crème fraiche or buttermilk left in the carton, rinse with water and use this as the liquid for the dough.

Cottage cheese, quark

Leftover porridge