Name: Whole Wheat Zucchini Bread
Yield: 6
Cuisine: United States
Ingredients: 0 Flour: 300 g; Whole Wheat Flour: 150 g; Water: 130 ml; Whole Milk: 150 ml; Zucchini: 2; Salt: 20 g; Extra Virgin Olive Oil: 30 ml; Brewer's Yeast: 1 sachet

Features:

cuisine:

Feriene Steaten

70
tsjinnet 6
Medium

yngrediïnten

300 g 0 Moal
150 g Folsleine tarwemeel
130 ml Wetter
150 ml whole Milk
2 Zucchini
20 g Sâlt
30 ml Extra Virgin Olive Oil
1 sachet Brouwersgist

rûtebeskriuwing

De hiele weet zucchini brea sil wêze hiel lekker, bysûnder en sil wêze in poerbêste alternatyf foar de klassike selsmakke brea.

Yn dit gefal, yn feite, de basis daai wurdt ferrike troch de oanwêzigens fan 'e thinly gesneden zucchini dy't blend perfekt mei de rest fan' e daai en jou it libben oan in echt poerbêst resultaat, fragrant mar boppe alles lekker en orizjinele.

Lit sjen, dan, hoe te rieden in treflik hiele weet zucchini brea en in pear nuttige tips te krijen mei in grutte resultaat en win boppe ús gasten mei in echt en hearlik produkt.

stappen

1 done 45	To begin the preparation of whole wheat zucchini bread you must first mix together milk, water and brewer's yeast. Both milk and water must be at room temperature or slightly warmed by passing them for a few seconds to microwave. It is important, lykwols, that the two ingredients are not too hot because otherwise they would risk burning the leavening action of the yeast. To these three ingredients add also about 80 g of flour 0, taken from the total, and mix everything. The mixture thus obtained will be left to rise for about 45 minutes or until it has doubled its initial volume. In this way you will have created the dough that will form the basis of your zucchini bread
2 done	Yn 'e tuskentiid, dedicate yourself to zucchini. These, yn feite, will be deprived of the two ends, washed and dried carefully and then grated using a grater with large holes. Sprinkle the zucchini with salt and let it rest for 30-45 minutes and then squeeze it carefully so that the excess vegetation liquid is lost.
3 done	At this point resume your leavened dough and add little by little all the other ingredients, including the well-squeezed zucchini. Mix everything well until you have obtained a ball of very elastic and compact dough. The amount of flour could vary depending on the consistency of the zucchini. Yn feite, if these still contain some liquid it may be necessary to add some other flour. It is important, lykwols, that the result is a ball of elastic and compact dough, especially not more sticky.
4 done 120	The dough should be placed inside a bowl, covered with a rag and a transparent film and placed in the oven off but with light on for about two hours so that it can leaven.
5 done 40	When it has doubled its initial volume, you can put it on a pastry board, give the shape you want and let it rise in the oven at night, but with the light on for about 40 minuten. Alternatively you can lay your dough directly into a plumcake mold, previously sprinkled with oil, and then in this case it will take only two hours of levitation.
6 done 45	The whole wheat zucchini bread is then ready to be placed in preheated oven at 220 Bananen 40-45 minutes or until your bread will be well browned on the surface.
7 done	Ien kear klear, the bread will be baked, left aside to cool and then served to your guests.