Rye, Carrot & Cheddar Buns
November 12, 2025
Carrot cheese buns made with rye, spelt and oat flour
For this bun recipe, I used rye, spelt, and oat flour. The rye adds a nice earthy flavour that pairs very well with the carrots, while the spelt contains gluten and gives the buns a nice lift and a slightly nutty flavour. I also chose to add oats, as they help keep the crumb nice and tender. If you prefer to use a simpler blend, you can use 120 g (1 cup) spelt and 60 g (½ cup) rye if you want a more rustic and savoury bun, or 120 g (1 cup) spelt and 60 g (½ cup) oat flour for a lighter, more breakfast-style bun.
Ingredients
Wet
- 3 medium carrots (~180 g), coarsely grated
- 2 tbsp Greek yogurt (or dairy-free yogurt)
- 1 tbsp olive oil
- 1 large egg
- 60 ml milk or plant milk
- ½ tsp apple cider vinegar
Dry
- ½ cup (60 g) light rye flour
- ½ cup (60 g) spelt flour (or whole-wheat pastry flour)
- ½ cup (50 g) oat flour (blend rolled oats)
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried thyme
Add-ins
- 40 g (⅓ cup) shredded mature cheddar
Topping
- Pumpkin seeds (optional)
Instructions
1. Prepare
- Preheat oven to 180 °C / 350 °F.
- Line a baking tray with parchment.
2. Mix wet ingredients
- In a bowl, whisk together yogurt, oil, egg, milk, and vinegar.
- Stir in grated carrot.
3. Mix dry ingredients
- In another bowl, whisk together flours (if using whole oats blend until flour-like), baking powder, baking soda, salt, pepper, and herbs.
4. Combine
- Add dry to wet and stir until just combined; don't overmix as the crumb will become too dense.
- Fold in cheddar.
5. Shape and bake
- Scoop into 9 rustic mounds, top with oats or seeds.
- Bake for 22 minutes, until golden and firm.
- Cool 10 minutes before serving.
Serving Suggestions
- •Best enjoyed warm or freshly baked, either plain or with a little butter or cream cheese.
- •Perfect as a savory snack, a side with soup, or served with salads and roasted vegetables.
- •Delicious for breakfast or brunch; try with a fried egg or avocado on top.
- •Or on cheese board with hummus, sliced vegetables, or soft cheese.
Storage & Meal Prep
- •Keeps well for 2–3 days at room temperature in an airtight container or wrapped in a clean kitchen towel.
- •For longer storage, freeze for up to 2 months; let cool fully, then freeze in an airtight bag or container. Pre-cut them before freezing.
- •To reheat, place in a preheated oven (160°C / 320°F) for 5–8 minutes or until warm, or in the microwave for 30-40 sec.
Variations & Substitutions
- •Flour blends: Use only spelt and rye for a more rustic flavour, or spelt and oats for a lighter, softer bun.
- •Cheese: Swap cheddar for feta.
- •Dairy-free version: Use plant-based yogurt, milk, and cheese alternatives.
- •Vegetable twist: Replace or add the grated carrot with zucchini (squeezed dry).
Enjoy!
For this bun recipe, I used rye, spelt, and oat flour. The rye adds a nice earthy flavour that pairs very well with the carrots, while the spelt contains gluten and gives the buns a nice lift and a slightly nutty flavour. I also chose to add oats, as they help keep the crumb nice and tender. If you prefer to use a simpler blend, you can use 120 g (1 cup) spelt and 60 g (½ cup) rye if you want a more rustic and savoury bun, or 120 g (1 cup) spelt and 60 g (½ cup) oat flour for a lighter, more breakfast-style bun.
Ingredients
Wet
- 3 medium carrots (~180 g), coarsely grated
- 2 tbsp Greek yogurt (or dairy-free yogurt)
- 1 tbsp olive oil
- 1 large egg
- 60 ml milk or plant milk
- ½ tsp apple cider vinegar
Dry
- ½ cup (60 g) light rye flour
- ½ cup (60 g) spelt flour (or whole-wheat pastry flour)
- ½ cup (50 g) oat flour (blend rolled oats)
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried thyme
Add-ins
- 40 g (⅓ cup) shredded mature cheddar
Topping
- Pumpkin seeds (optional)
Instructions
1. Prepare
- Preheat oven to 180 °C / 350 °F.
- Line a baking tray with parchment.
2. Mix wet ingredients
- In a bowl, whisk together yogurt, oil, egg, milk, and vinegar.
- Stir in grated carrot.
3. Mix dry ingredients
- In another bowl, whisk together flours (if using whole oats blend until flour-like), baking powder, baking soda, salt, pepper, and herbs.
4. Combine
- Add dry to wet and stir until just combined; don't overmix as the crumb will become too dense.
- Fold in cheddar.
5. Shape and bake
- Scoop into 9 rustic mounds, top with oats or seeds.
- Bake for 22 minutes, until golden and firm.
- Cool 10 minutes before serving.
Serving Suggestions
- •Best enjoyed warm or freshly baked, either plain or with a little butter or cream cheese.
- •Perfect as a savory snack, a side with soup, or served with salads and roasted vegetables.
- •Delicious for breakfast or brunch; try with a fried egg or avocado on top.
- •Or on cheese board with hummus, sliced vegetables, or soft cheese.
Storage & Meal Prep
- •Keeps well for 2–3 days at room temperature in an airtight container or wrapped in a clean kitchen towel.
- •For longer storage, freeze for up to 2 months; let cool fully, then freeze in an airtight bag or container. Pre-cut them before freezing.
- •To reheat, place in a preheated oven (160°C / 320°F) for 5–8 minutes or until warm, or in the microwave for 30-40 sec.
Variations & Substitutions
- •Flour blends: Use only spelt and rye for a more rustic flavour, or spelt and oats for a lighter, softer bun.
- •Cheese: Swap cheddar for feta.
- •Dairy-free version: Use plant-based yogurt, milk, and cheese alternatives.
- •Vegetable twist: Replace or add the grated carrot with zucchini (squeezed dry).
Enjoy!
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