Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 300 g zucchini
- 100 g sunflower seeds
- 500 g wholemeal spelled flour
- 1 teaspoon salt
- 1 pack dry yeast
- 500 ml buttermilk
Print Recipe
Pin Recipe Instructions
- Roast the sunflower seeds in a coated pan without oil until they are nice and brown and smell delicious. Meanwhile, wash the zucchini and grate finely.
- Mix the flour, salt, dry yeast and buttermilk at room temperature in a large bowl.
- Add zucchini and sunflower seeds and knead with a hand mixer for about 5 - 6 minutes.
- When everything is well kneaded, cover and let rise in a warm place for about 30 minutes.
- Then knead again briefly and pour into a greased baking pan, let rise again for 20 minutes.
- Bake in a non-preheated oven at 160 ° C for approx. 45 minutes.
- Take out of the oven, let cool down briefly and remove the bread from the pan.
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