Spelt bread with zucchini

Ingredients for 1 servings:

• 25 g chia seeds, soaked
• 250 g water, lukewarm, amount may vary depending on flour type
• 550 g zucchini, grated, cored, with skin
• 200 g wheat flour type 1050
• 150 g rye flour
• 800 g spelt flour
• 1 cube of yeast
• ½ tsp baking soda
• 1 tsp honey or agave syrup
• 15 g sea salt
• e.g. caraway or caraway powder

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 30 minutes

baked in the Ultra roaster, makes a 2 kg bread

This will be about a 2 kg loaf. Ideal for the Tupperware Ultra roasting pan, but can also be baked in any other pan. Put the flours in a large bowl. Crumble the yeast on top and add the lukewarm water with the soaked chia seeds. Sprinkle the salt on the edge. Also add the caraway seeds, whole or ground, if desired. Now put everything in a food processor and knead on a low speed first, then increase the speed. The zucchini contains a lot of water, so you may need to add more flour. The dough is difficult to tear and very slightly sticky. That’s why I use a pan for baking. After about 10 minutes of kneading, let the dough stand in a warm place to rise. When it has almost doubled in size, put the dough in the pan and let it rise again. I baked the bread at 190 degrees Celsius (375 degrees Fahrenheit) top/bottom heat for about 50 minutes. It should sound hollow from the bottom. This bread still tastes good after a few days and is very moist. My bread pan takes some getting used to and can also be baked in smaller loaf pans if the amount is different.