Recipe courtesy of Rusty Winkstern
Monument Cafe Whole Wheat Zucchini-Herb Bread
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 252
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 47
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 261
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
Ingredients
3/4 cup warm water
2 tablespoons honey
2 1/4 teaspoons active dry yeast
2 1/2 cups bread flour
1 cup whole wheat flour
1 1/2 cups grated zucchini
1 1/2 tablespoons olive oil, plus more for bowl
1 tablespoon chopped fresh herbs, such as rosemary, basil or tarragon (we used rosemary)
2 teaspoons salt
Directions
- Combine the warm water, honey and yeast in small bowl. Allow the yeast to work.
- In a large bowl, combine the bread flour, wheat flour, zucchini, oil, herbs and salt. Add the yeast mixture and knead until smooth, by hand or in a mixer with a bread hook (2 minutes on setting one and 2 minutes on setting two). Transfer to an oiled bowl, cover lightly with plastic wrap and let rise in warm, draft-free place until doubled in size.
- Remove from the bowl and knead 1 to 2 minutes by hand. Place in a bread pan and let rise again until almost doubled in size.
- Preheat the oven to 325 degrees F.
- Bake the loaf until golden brown and the bread pulls away from the sides of the pan, about 45 minutes.