These courgette breads are healthy but tasty anytime! Packed with vegetables, whole wheat spelt flour and cultured dairy. They are protein rich and delicious.
Yield / Serves
Plain Flour 150gm
Spelt Flour, whole wheat 150 gm
Instant Yeast 2 tsp
Sea Salt 1 tsp
Spring Onions 4
Basil 30 gm
Cheddar cheese 150 gm
white onion 1, finely chopped
Grate the courgettes and leave for 30 minutes to drain the juices. Squeeze and set aside.
Mix together all dry ingredients (flours, salt and yeast)
Add chopped spring onions, chopped white onion, grated courgettes, dried basil and shredded cheddar.
Add in the buttermilk and mix in medium high speed for 8-10 minutes, until the dough is shiny and elastic.
Place in greased bowl and rest it for an hour.
Knock down the dough. Divide in 40gms balls.
Roll into a circle. Brush with olive oil and spread dried basil on top.
Start rolling from one end to form a log.
Fold half of each roll over the top of its other half, sealing ends.
Starting 1 inch from the sealed end, cut all the way through the dough to the folded end.
Turn cut sides out so they faces up, forming a heart shape.
Place all the hearts in baking sheet and let rest for half an hour.
Brush with olive oil on top and bake in preheated oven at 180C for 20-25 minutes or until lightly browned.
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