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Mediterranean Zucchini Bread

5 from 5 votes
Prep Time 2 hrs
Cook Time 45 mins
Rest Time 1 hr
Total Time 1 hr
Course Dinner
Cuisine European
Servings 1 people
Calories 1 kcal

Ingredients
 

Pre-dough

  • 150 g Wholemeal spelt flour
  • 150 g Water cold
  • Fresh yeast as large as a grain of rice

Autolysis dough

  • 400 g Wheat flour type 550
  • 200 g Wheat flour type 1050
  • 10 g Yeast fresh
  • 350 g Water cold
  • 50 g Olive oil

Main dough

  • 500 g Coarsely grated zucchini
  • 18 g Salt
  • 1 toe Garlic
  • 10 g Dried oregano
  • 50 g Water cold

Instructions
 

  • For the pre-dough, stir a piece of yeast the size of a rice grain in the water and wholemeal spelled flour. Cover and leave to stand at room temperature for two hours and then place in the refrigerator for another 22 hours.
  • Take out the next day and acclimate. Add to the water for the autolysis dough and stir together with the yeast. Add the two types of flour and mix (either with the food processor or the mixing spoon). Only when a mushy dough has formed add the olive oil. Knead the dough until smooth and cover it and let it stand at room temperature for 90 minutes
  • Meanwhile, coarsely grate the zucchini and salt 500 g of it with the salt for the bread, stir and leave to stand. The zucchini will draw a little water. Depending on when the zucchini is harvested, the humidity can vary and the dough can easily become too moist. That's why I kept 50 grams of water for the main dough.
  • To the main dough add the zucchini complete with all liquid that may have formed to the autolysis dough. Add a clove of garlic, very finely chopped, and the dried oregano. Knead with the machine or your hands - for at least 10 minutes.
  • The result is a very moist dough. If you have no practice for this, you should leave the amount of water as it is. The remaining 50 grams of water could be added while kneading. Then leave the dough covered and stretch and fold again 5 times every 20 minutes for the next 2.5 hours. The dough should rest for the last hour of this.
  • The bread was made for summer barbecues with the appropriate temperatures. Temperatures around 30 ° C replace every proofer. Autumn or winter temperatures extend the walking and resting times of the dough.
  • I baked this very moist and aromatic bread to make something tasty with the many zucchini that the garden is currently supplying, which can also be used for grilling. What could be more obvious than creating a light summer bread with a Mediterranean touch that goes well with the summer and also cuts a fine figure as a bruschetta from the grill.

Nutrition

Serving: 100gCalories: 1kcal
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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