Linseed Bread with Cranberries and Zucchini
by Editorial Staff
The bread is made from wheat and flax flour, with the addition of cranberries, zucchini, and orange peel.
Cook: 1 hour 15 minutes
Ingredients
- Dried cranberries (chopped) – 1/3 cup
- Zucchini (grated) – 1 cup
- Wheat flour – 1.25 cups
- Flaxseed flour – 0.25 cups
- Baking powder – 1.5 teaspoon.
- Egg whites (slightly beaten) – 2 pcs.
- Sugar – 2/3 cup
- Vegetable oil – 0.25 cups
- Small orange zest – 1 teaspoon.
Directions
- Turn on the oven to preheat to 180 degrees. Grease a rectangular cake pan measuring 20x10x5 cm with vegetable oil. Set the baking dish to one side.
- In a large bowl, combine all flour, baking powder and 0.25 teaspoons of salt. Collect flour with a slide, make a hole in the center, set the bowl aside.
- In another bowl, combine the egg whites, zucchini, sugar, butter and orange zest. Put this mixture in a hole in flour, mix well. Add cranberries to the dough, mix and place in the prepared form.
- Place the mold with the dough in a preheated oven, bake the bread for about 50-55 minutes, until a clean wooden stick is punctured. Then take the bread out of the oven, let it cool in the form for 10 minutes, and then take it out of the form and leave the bread on the wire rack at room temperature until completely cooled. Wrap the cooled bread in foil and put in the refrigerator overnight.
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