John Myers
Zucchini, Carrot and Coriander Bread
The perfect zucchini, carrot and coriander bread recipe with a picture and simple step-by-step instructions.
Optional additionally:
- 150 g Coarsely grated carrots
- 400 g Wholemeal spelled flour
- 150 g Oatmeal
- 1 tsp Salt
- 1 packet Dry yeast
- 250 g Lukewarm water
- 1 tbsp Crushed flax seeds
- 1 tsp Ground coriander
- 1 tbsp Ground flea seeds
- 1 tsp Turmeric
- 1 tbsp Hemp seeds
- Knead all ingredients well in the food processor or with the dough hook for about 5 minutes. Cover and let the dough rise in a warm place for about 1 hour. Then knead the dough again briefly and fill it in a loaf pan or bread pan (greased and dusted with flour). If you like, you can sprinkle pumpkin or sunflower seeds or sesame seeds on the dough before baking.
- Then bake in a preheated oven at 200 degrees top / bottom heat for about 45 – 60 minutes.
- The bread tastes good on its own or with a sweet or savory topping. It is ideal for tricking children into some vegetables.
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