Crumbly Zucchini Linseed Bread

Summary

Ingredients

• 300 g zucchini, peeled and seeds removed
• 200 g flaxseed, old, round
• 500 g flour, type 550
• 15 g salt
• 11 g dry yeast
• 250 ml water
• some flour, for kneading
• Bran (wheat bran), for the shape
• Margarine, for the mold

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Instructions

1. Finely grate the zucchini with the food processor. Put all ingredients except the water in the bowl of a food processor and mix thoroughly. Then add the water and knead everything for about 7 - 8 minutes with the dough hook. Let the dough rise in the bowl to almost double the amount.
2. Dust the table with flour, take the dough out of the bowl and knead again thoroughly.
3. Grease a mold with margarine and sprinkle with wheat bran and pour the dough into the mold. Let go again.
4. I baked the bread in the Omnia oven on top of the gas stove, about 1 hour on a low gas flame. In a normal oven I would bake the bread at about 210 degrees and after 10 minutes turn the heat down to 180 - 190 °. Baking time probably also about 1 hour.
5. If you are wondering about the 11 g of dry yeast, here in Portugal the bags have this weight. And since the dough has risen well with exactly this amount, I just have 11 g and not 1 bag in the list of ingredients.