Whole Wheat Bread Cones

Whole Wheat Bread Cones

 When I made bread cones for the first time last month I came up with the idea of using carrots wrapped in aluminium foil as the cone mould.

We loved the result side dish of roasted carrots so I used them again, only this time I glazed them with honey and olive oil mixture and seasoned with crushed black pepper and sea salt.

Filled with salad and cheese served with side of roasted carrots they make a very nice light dinner.

Whole Wheat Bread Cones

Whole Wheat Bread Cones
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Servings Prep Time
6cones 20minutes
Cook Time Passive Time
25minutes 45minutes
Servings Prep Time
6cones 20minutes
Cook Time Passive Time
25minutes 45minutes
Whole Wheat Bread Cones
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
6cones 20minutes
Cook Time Passive Time
25minutes 45minutes
Servings Prep Time
6cones 20minutes
Cook Time Passive Time
25minutes 45minutes
Ingredients
  • 200 grams whole wheat flour
  • 100 grams plain flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 1/2 tablespoon dry active yeast
  • 35 mililiters water warm
  • 1 egg
  • 100 mililiters milk warm
  • 3 tablespoons butter melted
Servings: cones
Units:
Instructions
  1. In a small bowl or a cup dissolve dry yeast in warm water by mixing with a spoon.
  2. Sift flour in a mixing bowl and make a well in the centre, place yeast, egg, salt and sugar in middle.
  3. Start mixing with a spoon, add melted butter and milk and knead the dough until is soft, smooth and elastic.
  4. Cover the bowl and leave to rise for 45 minutes.
  5. Preheat oven to 200°C and prepare a baking sheet with baking paper.
  6. Prepare the cone moulds, if your are using carrots wash and peel the carrots, season and wrap in aluminium foil.
  7. Knead the risen dough on a lightly floured surface and divide to 6 pieces and roll the pieces into 70 cm long ropes.
  8. Starting from the narrow end of the cone mould/carrot start rolling the dough round and round keeping the spirals close to each other.
  9. Place on baking sheet and glaze with egg and sprinkle with grated cheese or seeds such as poppy seeds or sesame seeds.
  10. Bake in preheated oven for 25 minutes until slightly browned on top.
  11. Allow to cool a bit before carefully removing the cone moulds/carrots. Serve warm with your favourite fillings
Recipe Notes

For honey-olive oil glaze for carrots  mix a spoonful of honey with 2 tablespoons of olive oil and season with black pepper and salt.Honey-olive oil glaze for carrots

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