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Zucchini & sunflower seed bread with parsley butter
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Ingredients:
  • 360g (2 1/4 cups) wholemeal plain flour
  • 150g (1 cup) plain flour
  • 20.00 ml (14g/2 sachets) dried yeast
  • 2.40 gm salt
  • 1 medium (about 180g) green zucchini, shredded, drained on paper towel
  • 55g (1/3 cup) sunflower-seed kernels
  • 375ml (1 1/2 cups) warm water
  • 40g butter, melted
  • Plain flour, to dust
  • 60g butter, softened
  • 82.50 ml finely chopped fresh continental parsley leaves
Instructions:
  • In a large bowl, mix together the flours, yeast, salt, zucchini, and sunflower seeds. Create a well in the center and pour in the water and melted butter. Stir with a wooden spoon and then use your hands to form a soft dough.
  • Transfer dough to a floured surface and knead for 15 minutes until smooth. Divide into 2 balls, placing each in a glass bowl. Sprinkle with cold water, cover with a damp tea towel, and let it rest in a warm, draft-free spot for 1 hour until dough doubles in size.
  • Preheat the oven to 200°C. Using your fist, make an indentation in the center of 1 portion of dough. Transfer the dough to a lightly floured surface and knead for 5 minutes until it returns to its original size. Shape it into a 10cm ball and place it on a baking tray. Repeat the process with the rest of the dough. Cover with a damp tea towel and let them prove in a warm, draught-free place for 20-25 minutes until doubled in size.
  • Bake in a hot oven for 15-20 minutes until the bread is golden brown and produces a hollow sound when tapped on the bottom. Take it out of the oven.
  • Mix the butter, parsley, and garlic in a bowl to create the flavorful parsley butter.
  • Slice the bread and serve it warm or at room temperature with parsley butter.

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