crumbly zucchini and linseed bread

Ingredients for 1 servings:

• 300 g zucchini, peeled and seeds removed
• 200 g flaxseed, golden, ground
• 500 g flour, type 550
• 15 g salt
• 11 g dry yeast
• 250 ml water
• some flour, for kneading
• Bran (wheat bran), for the form
• Margarine, for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 15 minutes

Finely grate the zucchini using a food processor. Place all ingredients, except the water, in the bowl of a food processor and mix thoroughly. Then add the water and knead everything with the dough hook for about 7-8 minutes. Let the dough rise in the bowl until almost doubled in size. Dust the table with flour, remove the dough from the bowl, and knead thoroughly again. Grease a baking dish with margarine and sprinkle with wheat bran, then pour the dough into the dish. Let it rise again. I baked the bread in the Omnia oven on top of the gas stove for about 1 hour at a low heat. In a regular oven, I would bake the bread at about 210°C and reduce the heat to 180-190°C after 10 minutes. Baking time should also be about 1 hour. If you’re wondering about the 11g of dry yeast, here in Portugal the packets weigh that much. And since the dough rose well with exactly this amount, I simply have 11 g and not 1 bag in the ingredients list.