At MOD, we are always looking for ways to reduce waste and up-cycle our food scraps. Whether it be by eliminating the plastic packaging around our products or by promoting zero waste juicing, we believe that small changes can help the planet in a massive way.
Our private customer Facebook Group, has become a place where customers share not only juice recipes and tips but also the ways they are repurposing their juicing pulp into their cooking or baking, and we love it!
This recipe is one of our favourites so far!
The lovely Magdalena Grkow from Polish Treats, created this soft and wholesome bread roll recipe using leftover pulp from juicing carrots, celery, ginger and apples.
(Feel free to experiment with the pulp used, we imagine beetroot, zucchini or pear would work well as well)!
There is nothing quite like homemade bread.
Bread Rolls with Leftover Pulp | MOD Appliances
Magdalena Grkow from Polish Treats
100g (approx) leftover juicing pulp (carrot, apple, celery, ginger, beetroot or a combination)
450g bread flour (white or 50/50 white and wholemeal, or spelt)
7g dry yeast
300ml water in room temperature you can also use any milk cow milk or soya milk
1 tsp salt
50g oats (any kind)
1 TBSP grapeseed oil or olive oil
1 egg yolk mixed with 1 TBSP water or milk
Blend or process the pulp into a smooth paste. Set aside.
In either a large bowl or the bowl of a stand mixer, sift in the flour and then follow with the yeast, oats, salt and pulp paste.
Mix to combine and then either knead the dough by hand or with a stand mixer using the dough hook.
Monitor the dough, if it is looking too dry add in some more liquid, if it too wet, add in a little more flour.
When dough has come together and is elastic and smooth, add in the oil. Continue to knead until incorporated and smooth.
Spray a large bowl with oil and place the dough ball inside. Cover with a tea towel and leave to sit in a warmish room for 1 hour. If you have a cold house, turn your oven light on and let the dough rest inside your oven.
After the dough has roughly doubled in size, sprinkle your bench with some flour and place the dough in the centre. Knead for couple of seconds.
Divide the dough into 8-9 even balls. Shape the balls into rolls and place on a baking tray lined with baking paper. Cover again and leave for about 30 minutes.
Preheat your oven to 180C.
Brush the rolls with egg mixture.
Bake your rolls for approximately 15-20 minutes. They are done when they are golden all over and sound hollow when you tap the underside.
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