Crumbly Zucchini Linseed Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 3 hrs 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- Dust the table with flour, take the dough out of the bowl and knead again thoroughly.
- Grease a mold with margarine and sprinkle with wheat bran and pour the dough into the mold. Let go again.
- 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.
- 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.
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