Be sure to bake this airy, light and super yummy bread when summer squash is both cheap and at its best! It’s a simple and straightforward bread to bake and contains no weird ingredients. I love baking in my roasting pans – it is simple and practical and EASY! Just the way I like it.
25 g fresh yeast
400 g of water, cold (4 dl)
53 g granulated sugar (about ½ dl)
1 tsp salt
200 g zucchini, grated (about ½ zucchini)
795 g whole wheat flour (about 15 dl)
50 g butter, cold and in cubes
1 dl pumpkin seeds
1. In a large bowl, dissolve the yeast in the cold water. Add sugar, salt, egg and zucchini and mix well.
2. Add the flour and knead the dough for 1 minute. Add the butter cubes and knead the dough on medium speed for about 8 minutes (the double if you work by hand). The dough will end up still quite tacky to the touch (like a post-it almost). Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3.Turn onto a lightly floured surface and knead for just a minut. Place the dough in a greased roasting pan, 26 x 36 cm. Gently push the dough to all corners of the pan. It the dough fights back and keeps pulling back – let it rest, covered, for a minute. That does the trick.
4. Sprinkle pumpkin seeds over the dough and push them down a little. Cover and let rise for 30 minutes. Turn on the oven to 175 C°.
5. Bake in the bottom half of the oven for about 30-35 minutes or until the inside temperature reaches 95 C°. Allow to cool under a baking cloth for a soft and nice crust.