Step 1: Prepare the Ingredients
Grate the Vegetables:
Begin by grating the zucchini and carrots. Place them in a colander and lightly salt them to remove excess water. Let them sit for about 10-15 minutes, then squeeze out the water using a clean kitchen towel or your hands.
Mix Dry Ingredients:
In a large bowl, combine 250 g of oats, sweet paprika, curry powder, and salt to taste. Add in the dry yeast and stir to combine.
Step 2: Prepare the Dough
Combine Wet Ingredients:
In a separate bowl, mix the grated zucchini, carrots, and minced garlic. Add 350 ml of water and olive oil, stirring to combine.
Form the Dough:
Gradually add the wet mixture to the dry oat mixture. Stir in the sunflower seeds, sesame seeds, and flaxseeds. Add the additional 100 g of oats to thicken the dough. If the dough is too dry, adjust by adding ½ cup of water little by little until it reaches a sticky, dough-like consistency.
Knead the Dough:
Knead the dough for about 5-8 minutes. It should be well-combined but slightly sticky. Cover the dough with a kitchen towel and let it rise in a warm spot for 45-60 minutes, or until it doubles in size.
Step 3: Shape and Bake the Bread
Preheat the Oven:
While the dough is rising, preheat the oven to 180°C (350°F).
Shape the Bread:
Once the dough has risen, transfer it to a greased or lined loaf pan. Smooth the top and sprinkle with additional flaxseeds for extra texture and flavor.
Bake:
Place the loaf in the preheated oven and bake for 40-50 minutes, or until the bread is golden brown on top and sounds hollow when tapped. You can also insert a toothpick into the center to check if it comes out clean.
Cool the Bread:
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Cooking Tips
Squeeze Out Excess Water:
Make sure to squeeze out as much water as possible from the grated zucchini and carrots. This helps prevent the bread from becoming too moist and dense.
Adjust Dough Consistency:
If the dough feels too wet or sticky, you can adjust by adding more oats or reducing the amount of water. The dough should hold together but not be too runny.
Customize the Spices:
Feel free to customize the bread’s flavor profile with your favorite spices. A pinch of cumin, rosemary, or thyme can add a unique twist.
Seed Variations:
You can switch up the seeds based on what you have on hand. Chia seeds, pumpkin seeds, or even poppy seeds can be excellent alternatives.
Storage
Room Temperature: Once the bread has cooled completely, store it in an airtight container or wrap it in plastic wrap. It will keep at room temperature for up to 3 days.
Refrigeration: For longer storage, refrigerate the bread in an airtight container for up to 1 week.
Freezing: You can also freeze the bread for up to 3 months. Slice the bread before freezing so you can easily toast individual slices without defrosting the entire loaf.
Nutritional Facts (Per Slice, Based on 10 Slices)
Calories: 180
Protein: 6 g
Carbohydrates: 30 g
Fat: 6 g
Fiber: 4 g
Sodium: 200 mg
Sugars: 2 g
Note: Nutritional values are approximate and will vary based on the size of each slice and specific ingredients used.
FAQs
1. Can I use a different type of flour instead of oats?
Yes, you can substitute oat flour with whole wheat flour or spelt flour for a similar texture. However, this may slightly alter the taste and texture of the bread.
2. What can I serve with this zucchini and carrot seed bread?
This bread pairs well with a variety of dishes. You can serve it alongside soups, salads, or spreads like hummus or guacamole. It’s also great as a savory breakfast toast with avocado or scrambled eggs.
3. Can I omit the seeds?
The seeds add a delightful crunch and boost the nutritional profile, but you can omit them if you prefer a softer texture. You may need to adjust the amount of oats slightly if the dough becomes too wet.
4. How do I make this bread gluten-free?
Oats are naturally gluten-free, but make sure to use certified gluten-free oats to avoid any cross-contamination. Additionally, check your yeast and any added spices for gluten content.
5. Can I make this bread vegan?
Yes! You can make this bread vegan by using a plant-based yogurt or omitting the yogurt entirely. The rest of the ingredients are naturally plant-based.
Conclusion
This Zucchini and Carrot Seed Bread is a delicious way to incorporate more vegetables and whole grains into your diet. It’s packed with fiber, healthy fats, and nutrients from the seeds and vegetables, making it a healthy alternative to traditional bread. Whether you’re enjoying it fresh out of the oven, toasted with your favorite spread, or as a side to your favorite soup, this bread is sure to become a favorite in your kitchen. Plus, it’s easy to store and customize, making it a versatile option for any meal of the day.
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