Vegan Seeded Courgette Bread
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 2 h. 10 min.
Ready in
Ingredients
for
- Ingredients
- 3 medium Zucchini (grated)
- 2 tsps salt
- 2 Tbsps olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic cloves (crushed)
- 3 cups white Bread flour (plus extra for dusting)
- ¼ oz quick-rising active dry yeast
- 1 Tbsp freshly chopped thyme
- 7 ozs mixed Seed (flax, sunflower, sesame, pumpkin, etc.)
- ½ cup warm water
- 1 tsp coarse Sea salt
Preparation steps
1.
Put the grated courgettes in a colander and sprinkle with 1 tsp of the salt. Leave to stand for 20 minutes, then, squeeze out as much moisture as possible. Rinse thoroughly, then squeeze again.
2.
Heat half the olive oil in a frying pan and cook the onion and garlic for 4 minutes until softened. Add the courgettes and cook for 2 minutes. Strain well and set aside to cool, discarding the liquid.
3.
Grease a baking tray.
4.
Place the flour in a mixing bowl, stir in the yeast, the remaining oil and salt, thyme, seeds and the courgette mixture. Mix well to combine.
5.
Make a well in the centre and add the water. Mix well to form a slightly sticky dough. Knead on a floured surface for about 10 minutes until smooth, then shape into a ball and place on the baking tray.
6.
Flatten the ball of dough with the palm of your hand and loosely cover with oiled cling film. Leave to rise in a warm place for 25-30 minutes until doubled in size.
7.
Heat the oven to 220°C (200° fan) 425°F gas 7.
8.
Brush the top with a little water, then sprinkle with the sea salt.
9.
Bake for 30-40 minutes until golden. Place on a wire rack to cool.
10.
Garnish with thyme sprigs and seeds.
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