45 minutes

For 10 people

INGREDIENTS (10 portions)

10 g Oldenburger Butter, unsalted
21 g yeast
450 g white spelt flour
12 g salt
100 ml Oldenburger UHT Full Cream Milk, 3.5% fat, lukewarm

250 water
50 g carrot powder
4 g curry powder




Dissolve the yeast and salt in lukewarm milk. Add the rest of the ingredients and work into a homogeneous dough that no longer sticks to the side of the bowl.

Making the Bread

Place in a lightly greased and floured box mould and let rise.

The Final Touch

Bake at 180 °C for 45 minutes and immediately remove the bread from the mould. Place on a rack to cool.


01. You can mould butter into attractive shapes using, for example, a biscuit cutter, a scoop,
a butter stamp or a piping bag

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