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Zucchini – hazelnut – wholemeal bread

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Ingredients for 1 servings:

  • 250 g whole wheat flour
  • 250 g wholemeal spelt flour
  • 100 g hazelnuts, ground
  • 1 m.-large zucchini
  • 2 tsp salt
  • ½ cube of yeast
  • ½ tsp honey
  • 2 tbsp balsamic vinegar
  • 300 ml water, lukewarm
  • Fat for the mold

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

moist bread without rising

Crush the yeast with the honey until the yeast becomes liquid. Grate the zucchini. Knead all ingredients well and pour into a greased loaf pan. Cut a slit lengthwise with a knife and place in a cold oven. Bake for 1 hour at 190°C (times may vary; please check for a nice browning).

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Written by John Myers

Professional Chef with 29 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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