With Søstrene Grene’s organic baking mix for cold-raised rolls, it is easy to make tasty bread for the children’s lunch boxes. Ideas for a vegan alternative are also provided.

Hearty snacks are a hit with active children, and with Anna’s recipe it does not take much shopping or many preparations to make delicious bread for the children’s lunch boxes – note, however, that the dough must be mixed the day before you want to bake the bread.

Vegetables and cheese are added for lots of flavour. Anna has added carrots and feta, but these ingredients can easily be replaced with, for example, grated courgette and mozzarella, or other favourite flavours.

Anna’s recipe can also be used to make vegan lunch box bread. Simply replace the cheese with, for example, grated courgette or 100 ml of seeds for a vegan variant. The bread is very tasty as it is and works well as a snack – but can also be used for sandwiches with the children’s favourite fillings. For a sweeter lunch box treat, try Anna’s recipe for crunchy muesli bars either with or without added sugar.

The sisters suggest using any bits of cheese or vegetables which may be lying around in the fridge anyway. The lunch box bread works well with a variety of flavours, which helps reduce food waste.

Anna and Clara wish you joy in your efforts.

Makes: 20 wedges of bread

Preparation time: 30 minutes

Baking time: 15 minutes



10 g yeast

500 ml lukewarm water

1 bag of ‘Organic Overnight’ baking mix from Søstrene Grene

50 g feta or other cheese

4 tbsp oil

3 small carrots


Method – day 1:

Dissolve the yeast in lukewarm water. Add oil, grated carrot and crumbled feta or cheese and stir the dough. Add flour a little at a time using a spoon. The dough should be quite wet and therefore requires no kneading. Cover the bowl and place in the fridge overnight.

Method – day 2: 

Preheat the oven to 230°C (conventional oven). Take the dough out of the fridge and line a baking sheet with baking paper. Pour the dough onto the baking sheet and flatten using two spoons. The dough should look like a rectangular pizza base about 1 cm thick. Place the bread in the oven and immediately turn down the heat to 210°C. Bake for 15 minutes.

Remove the bread from the oven and leave to cool on a rack. Cut the bread into wedges or other bite-sized shapes. The bread keeps in the fridge for up to a week and is also suitable for freezing – making sure you always have a healthy snack for the lunch boxes.

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