Sunflower seed zucchini bread

Ingredients for 1 servings:

• 300 g zucchini
• 100 g sunflower seeds
• 500 g wholemeal spelt flour
• 1 tsp salt
• 1 packet of dry yeast
• 500 ml buttermilk

Instructions

Working time approx. 20 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 55 minutes

with buttermilk

Roast the sunflower seeds in a non-stick pan without oil until they are nicely browned and smell delicious. Meanwhile, wash and finely grate the zucchini. Mix the flour, salt, dry yeast, and room-temperature buttermilk in a large bowl. Add the zucchini and sunflower seeds and knead with a hand mixer for about 5-6 minutes. Once everything is well mixed, cover and let rise in a warm place for about 30 minutes. Then knead briefly again and pour into a greased baking pan, and let rise for another 20 minutes. Bake in an unheated oven at 160°C (convection oven) for about 45 minutes. Remove from the oven, let cool briefly, and then remove the bread from the pan.