Carrot and cheese baguettes

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60 min.
Cook/bake time 60 min.


serves 4

  • butter for the baking tin

yeast sponge:

  • 250 g of brown flour
  • 250 g of light spelt flour
  • 21 g of crumbled yeast
  • 100 mL of lukewarm water
  • 2 tsp of light honey


  • 1½ tsp of salt
  • 150 g of finely grated carrots
  • 180 g of natural yoghurt
  • approx. 50 mL of lukewarm water
  • flour for sprinkling on
  • butter for spreading on
  • 250 g of cheese such as Emmentaler, cut into 2 mm thick slices
  • 2 relatively large carrots, sliced into slivers with a peeler
  • ½ a bunch of radishes, cut into slices

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yeast sponge:

  1. 1 For the yeast sponge: mix the flours together and make a hollow in the middle. Dissolve the yeast in water and pour into the hollow with the honey. Sprinkle on a little flour from around the edge of the hollow. Allow to stand for 30 mins. until the mixture begins to foam.
  2. 2 For the dough: add the salt, carrot, yoghurt and water and knead into a smooth dough. Cover and allow to rise to double the quantity at room temperature.
  3. 3 Cut the dough into 3 portions and make three rolls of 30-35 cm in length. Lay in the buttered baking tin, cover, and allow to rise for 10-15 mins. Sprinkle with flour and make several diagonal incisions in each one.
  4. 4 Bake for 5 mins. in the lower half of the oven, preheated to 230°C. Reduce the heat to 180°C and bake for a further 20-25 mins. Allow to cool on a cake grid.
  5. 5 Cut the loaves in two horizontally, and then cut into diagonal pieces. Spread on some butter and garnish with cheese, slivers of carrot and radish.

Cheese in this recipe