Yeast Bread with Zucchini
Ingredients
- 100 g zucchini (1/2 small)
- 100 g carrot (1 medium)
- 1/2 banana
- 250 g spelt flour (bread 700)
- 125 g spelt wholemeal flour (1850)
- 3 tablespoons pumpkin flour or ground pumpkin seeds (optional) or 2 tablespoons sunflower seeds (whole)
- 1 teaspoon sea salt
- pinch of sugar
- 40 g fresh yeast
- 170 ml warm water
Preparation
- In a large bowl, grate the zucchini (trimmed at the ends) on a grater with small holes and peel the carrot. Add mashed banana, pumpkin flour or seeds, both flours, salt, sugar. Mix everything with a spoon or mix with a mixer paddle.
- Mix yeast with warm water (not hot) and add to the ingredients in the bowl, knead for about 15 minutes by hand or with a mixer (with a dough hook for yeast bread).
- Cover the bowl with plastic wrap or a towel and leave to rise for about 1 and 1/2 hours.
- Grease a loaf pan (32 x 8 cm measured on the bottom) with a bit of fat and line with baking paper. Knead the dough for a moment, then put it into the loaf pan. Set aside to rise for about 1/2 to 1 hour.
- Sprinkle the risen dough with poppy seeds and put into the oven preheated to 220 degrees C, bake for 35 minutes until the bread is nicely browned.
Tips
After kneading, you can put the dough in the refrigerator overnight (the dough will rise, later it will deflate a bit). Then place it in the loaf pan and set aside for about 2 hours to rise. Bake as above.
You can use wheat flour instead of spelt flour.