Wholemeal bread with zucchini, buckwheat, chia seeds and nuts

Ingredients for 1 servings:

• 250 g whole wheat flour
• 150 g rye meal
• 100 g buckwheat
• 5 tbsp chia seeds
• 1 point dry yeast
• 150 g zucchini
• 50 g hazelnuts, ground
• 6 g salt
• 25 ml sesame oil or olive oil
• 300 ml water, warm

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 20 minutes

Finely grind the buckwheat and chia seeds, then mix with the flour, bran, nuts, salt, and yeast. Finely grate the zucchini and add to the flour mixture along with the oil and warm water. Knead everything thoroughly, adding more flour if the dough is sticky. Cover and let rise in a warm place for at least an hour. Knead again and then place the dough in a floured loaf pan. Brush the dough with water and cut a 1 cm deep cut lengthwise. Let rest for 10 minutes, then bake in a preheated oven at 180°C for about 50 minutes. Variation: Add finely chopped sun-dried tomatoes, coarsely chopped hazelnuts, and Italian herbs to the dough.