Squash bread

Squash bread

Category: Yeast bread

Ingredients
Wheat flour, premium	300 g
Whole grain flour	100 g
Water	150 ml
Salt	1.5 tsp.
Sugar	1.5 tbsp. l.
Rast. oil	2 tbsp. l.
Fresh yeast	8-10 g
Grated zucchini (on a coarse grater, three straight into the bucket of HP, do not squeeze juice)	100 g
Fresh or dry herbs	1 tbsp. l.

Cooking method

• My comments. Bread is fluffy, soft, moist, torn with fibers. The zucchini taste is not felt at all. It does not harden for a long time.
  
• When kneading, do not be intimidated by the dry shaggy kolobok and do not rush to add excess water - the zucchini, like mashed potatoes, gives off moisture gradually.
  

Note

Since now is the most zucchini time, there was a desire to bake bread with this favorite and healthy vegetable. The recipe belongs to the hostess Karina-forum, and I just recalculated it for HP (well, I made some amendments to my taste).
in the photo there are breads from 60 gr. high-quality flour and 340 gr. whole grain (white flour in the house has run out)

[Rusya]

Rusya, young zucchini are needed for bread?
Why am I asking, the fact is that in old zucchini (or rather from seeds) there is more liquid.
And if you add more whole grain flour, have you tried it?
Oh, sorry, I didn't see the proportion of flour under the photo. Here's the thing, there's so much whole grain. You have a truly healthy bread.
Thanks for the recipe.
I’ll just live up a whole grain (over), and bake it right away.

Zhivchik, I do not know how to calculate the amount of liquid in a zucchini. I had it with seeds, but the seeds are still soft, that is, not very old.
And in the original recipe the flour was 100% w / c

I had one with seeds, but the seeds are still soft, that is, not very old.

Then you need to make your own kolobok for each zucchini (some rhymes turned out)

And in the original recipe the flour was 100% w / c

The fact of the matter is that I don't want to bake from premium flour.

The fact of the matter is that I don’t want to bake from premium flour.

I just brought it up for comparison that in this recipe you can use both premium flour and its mixture with whole (in proportions to taste)

if the taste of zucchini is not felt at all, what is its role in this recipe?

[fluffy, soft, damp, rips with fibers]

if the taste of zucchini is not felt at all, then what is its role in this recipe?

See post # 1 "Khlebushek fluffy, soft, damp, rips with fibers... The zucchini taste is not felt at all. Doesn't grow stale for a long time."

[Rusya]

Rusya, it is clear, but what do you think, how much zucchini can be put there as much as possible, in order to still feel that this is zucchini bread, but not to harm the texture

[Chantal]

Chantal, I would try to leave only a minimum amount of water (dilute the yeast - if you bake it fresh), and replace the rest of the liquid with zucchini. Well, for example, water ml. 40, which means that 110 ml is still needed.
I would do this: grated 100 gr. zucchini and squeezed juice out of it - measured its volume in ml. And based on this, it will not be difficult to calculate how many grams of zucchini replaces 110 ml. water.
Sorry to give theoretical calculations - there is no zucchini in the house Itself would be happy to try such a layout of products
Although, I think that such a completely modified recipe will give another bread. But so that the texture of the crumb remains the same, it seems to me 200 grams of zucchini can be safely put

This is my favorite bread now.

I don't put greens, I add bran and seeds. Yummy!

which programm? how much weight to put? crust color?

I want to share my slightly, in my opinion, improved recipe.
with lots of zucchini. sometimes even marrow is visible in the finished bread.
I grated the whole young zucchini on a coarse grater - it turned out 260 grams.
and she poured only 70 ml of water.
I took dry yeast - 1.5 teaspoons.
did not put greens.
baked in Moulinex.
1) "yeast dough" program (1 h. 25 min.)
2) baking - set for 50 minutes.
the taste is extraordinary. the crust is delicious.
now is the season of zucchini - bake, you will not regret it.

I want to share my slightly, in my opinion, improved recipe.

it is a pity that without a photo - now the season itself

if the taste of zucchini is not felt at all, then what is its role in this recipe?

in addition to texture, an important role is probably played by the rich vitamin and mineral composition of the squash

[squash and onion bread]

And I also want to share my favorite recipe squash and onion bread:
Wheat flour (proteins 12%) - 400 gr. (to form a kolobok I sometimes add about st. l.)
Corn flour - 1 tbsp. l
Buckwheat bran - 1 tbsp. l. (replacement-oatmeal)
Wheat germ - 2 tsp (you can without them)
Dry yeast - 1 tsp.
Sugar - 0.5 tsp
Salt - 1 tsp
Maple syrup - 1 tbsp l. (replacement-honey)
Olive oil - 1 tbsp. l.
Zucchini on a fine grater 80-90 gr.
Liquid up to 200 ml. (100 ml. Kefir + egg + water or whey) or whey + egg
Signal additive: dry fried onions 1 tbsp. l + sesame seeds 2 tbsp. l
Main bread program (3.50 hours), light crust
Very tasty and aromatic bread, tall, airy and light in weight .. last year, since I brought these proportions, I bake only it .. I highly recommend it !!!

And I never dealt with wheat germ. Where do they buy them? And what do they give in the test?

Thanks for the recipe!
I make 200 to 200 regular and whole grains. Strongly brewed black tea is used as a liquid (Alexandra once wrote that tea is better in tsz - the taste will be more expressive). coriadre is mandatory (by the way, you don't feel it, but again, expressiveness in the taste is added.
Zucchini - 150 gr, removing the liquid accordingly.
I only bake it in the last time!

[wheat germ]

And I never dealt with wheat germ. Where do they buy them? And what do they give in the test?

I bring from Finky and germ and all sorts of bran ... and use as an additive to wheat flour instead of whole grain ..

Main benefit wheat germ in that they are rich sources of nutrients and fatty acids. A wheat grain consists of three parts: the outer shells (which are also called bran), the germ and the mealy kernel (the so-called endosperm). Bran is the fibrous outer layer, the hard shell of the grain. The germ of the grain is located in its center and is the main source of essential fats and vitamins in wheat. The middle layer, between the bran and the germ, the endosperm, is its most starchy and largest part. It is this part of the grain that is used to produce white flour. Grain endosperm is rich in carbohydrates, but wheat germ accounts for most of the nutrients contained in grains.
In addition, wheat germ is rich in fiber. One 100 gram serving of wheat germ contains 50% of your daily dietary fiber. Fiber intake has always been associated with a reduced risk of heart disease. Fiber also helps the body flush out toxins and helps prevent colon cancer and other digestive abnormalities. However, the body also needs an adequate intake of fat to properly digest and absorb the nutrients in wheat.

[the germ causes a strong spreading of the dough and deterioration of the crumb structure]

Sprouts of grain, cereals, seeds https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=100302.0
The use of embryos for the fortification of varietal flour ran into the difficulty that the germ causes a strong spreading of the dough and deterioration of the crumb structure due to the presence of glutathione in the embryos. That is, according to its structure, the crumb can look like an unbaked dough, moist, even if the temperature inside the finished bread will show 94-96 * C And if the bread is baked on a hearth (not in a mold), the shape of the bread can be flat and blurry.
Therefore, it is advisable to strictly observe the rate of planting seedlings in the dough!

Thank you, virgins, very interesting.

I don't know how to calculate the amount of liquid in a vegetable marrow

I found old that "fresh zucchini contain 93 grams of water per 100 g of zucchini" so I wonder if it is possible to calculate water based on this, because zucchini does not immediately give water
Irina, what is your bun in the kneading process? I just bake bread with sourdough and haven’t tried it exactly according to your recipe.

You can do it differently: grate the zucchini, squeeze out the juice. Put the juice into the dough along with another liquid, and add zucchini extracts later, when it will already be clear what consistency the dough will turn out to be, and if you need to adjust the flour-liquid balance a little more.

Thank you very much for the recipe, everything is well chosen. It is especially important now, when everyone has already overeating zucchini, both fried and steamed, etc. In the dough, the zucchini is not felt, but the crumb, and the crust ... and the smell ... that's all, I can't write I'll go drink tea with bread and honey. I kneaded it in a bread maker, and baked it in the oven, in a specially purchased utyatnitsa, it turns out super. True, there was no whole grain flour, I replaced it with 200 c + bran and 200 flour for 1 s, but the taste seems to me not to suffer

And I also want to share my favorite recipe for squash and onion bread:
Wheat flour (proteins 12%) - 400 gr. (to form a kolobok, sometimes I add about st. l.)
Corn flour - 1 tbsp. l
Buckwheat bran - 1 tbsp. l. (replacement-oatmeal)
Wheat germ - 2 tsp (you can without them)
Dry yeast - 1 tsp.
Sugar - 0.5 tsp
Salt - 1 tsp
Maple syrup - 1 tbsp l. (replacement-honey)
Olive oil - 1 tbsp. l.
Zucchini on a fine grater 80-90 gr.
Liquid up to 200 ml. (100 ml. Kefir + egg + water or whey) or whey + egg
Add on signal: dry fried onions 1 tbsp. l + sesame seeds 2 tbsp. l
Main bread program (3.50 h), light crust
Very tasty and aromatic bread, tall, airy and light in weight .. last year, since I brought these proportions, I bake only it .. I highly recommend it !!!

Today I once again baked this bread, it turned out to be gorgeous, 19 cm high. Light and airy .. I save 12% protein (Alekseevskaya) flour, because it is not on sale yet, I added 10% protein to the Stolichnaya Mill. e. 300 gr. (12%) + 100 gr. (10%), the rest is according to the recipe I indicated .. the combination of liquid and grated zucchini is ideal, I came to it empirically .. I highly recommend trying it!

Thank you very much for the recipe, everything is well chosen.

Gorgeous green crocodile turned out in the oven, SUPER! Such a cut is beautiful, the spirals are visible

[Admin]

Thank you, Admin, Your opinion is very important to me, since I just master the oven, before that I baked in a cotton stove.
Now I just knead in it, but bake in the oven, and I'm so glad when it turns out, (especially my bread lover) only the molding is lame, but when there are people who share their knowledge and experience, nothing is impossible.
.

I baked such a "crocodile" today, the cut really didn't work out, or the knife was dull or the handles were crooked, but this is my first experience, I still have to study and study, and I molded it, looking at microns with one eye, as a result the crumb is already different.
Only I slightly changed the original recipe, added (Fermented dough), that is, aged dough, and used all flour and 1c with the addition of wheat bran, and increased the amount of zucchini, but the result pleases me, and the aroma ... cannot be conveyed. I even froze the grated zucchini for the winter, I think the recipe will take root for me.

This bread also looks great, you can see it by cutting

[Bassvet]

Bassvet, just about and I think to freeze already grated and spread zucchini in bags ... only thawed he will lose water and how much is it for a loaf?

just about, I am thinking of freezing already grated and spread zucchini in bags ..

We have zucchini all year round (sometimes I replace zucchini) on sale .. if they are expensive, then we need 80 grams for bread, and this is half a small zucchini .. I bake my zucchini bread all year round .. and frozen and then defrosted, water- water and taste is gone .._{in my opinion}

Wonderful bread! He made us happy all summer. Sometimes instead of whole grain flour I add whole-ground rye. Sometimes I bake only from premium flour. I added two cloves of garlic a couple of times. Sometimes I put on a delay for the night ..Always a great result! Thank you very much for a good recipe!