Zucchini spelt wholemeal bread

Ingredients for 1 servings:

• 400 g wholemeal spelt flour
• 2 tsp honey
• 1 packet of dry yeast
• 250 ml water, lukewarm
• 50 g almonds, ground
• 80 g flaxseed
• 2 tbsp oat bran
• 4 tbsp sunflower seeds
• 3 tbsp pumpkin seeds
• 2 tbsp chia seeds
• 2 tsp psyllium husks
• 1 tsp salt, optionally 1 tsp more
• 1 packet of baking powder
• 300 g zucchini, grated
• 150 g quark
• 2 eggs
• 1 ½ tbsp fruit vinegar
• n. B. Bread spice mix, optional, approx. 1 – 2 tsp

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 3 hours

Wholemeal bread with zucchini and spelt flour

Knead the spelt flour, honey, yeast, and water for 10 minutes and let it rise at room temperature for 1 hour. Then add the remaining ingredients (preferably at room temperature) and mix well. If you like it spicier, you can add 1 teaspoon of salt and 1-2 teaspoons of bread seasoning. Pour into a loaf pan lined with baking paper or a silicone mold, cover, and let stand for 30 minutes. Place in a cold (!) oven, set the temperature to 200°C (top/bottom heat), and bake for 60 to 70 minutes (test if done). Tip: Instead of zucchini, you could also use 200g carrots and 100g apples.