Sourdough Bread Recipe With Grains Recipe Recipe For Zucchini

SOURDOUGH ZUCCHINI BREAD

Steps:

• Mix oil, sugar,egg and starter and milk.
• Stir until sugar is well dissolved.
• Stir in zucchini.
• Combine dry ingredients and mix into zucchini mixture just to blend well.
• Fold in raisins and nuts.
• Grease and flour a pan that will hold mixture 2/3 full.
• Bake 325°F, one hour or tested done. Cool in pan 5 minutes before removing.
• Remove and cool on rack completely.
• Wrap and mellow overnight before cutting.

SOURDOUGH BREAD I

Steps:

• Mix sugar, corn oil, salt, water, and 1 cup of sourdough starter together in a large bowl. Sift the flour and add to the mixture. Grease or oil the dough. Place the dough in an oiled bowl, cover, and let rise overnight.
• The next day, knead the dough for 10 minutes. Divide in half, and place into two greased 4 x 8 inch bread pans. Allow the dough to double in size.
• Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until bread is golden brown and taps hollow. Turn out to cool on wire racks.

ZUCCHINI SOURDOUGH BREAD

Steps:

• Mix the flour, zucchini, and water. Cover to autolyse for about 1 hour.
• Add the leaven and salt to the dough, pinching and kneading to incorporate the additions. Cover and let rest for 30-40 minutes.
• After the rest, begin a series of 4-6 stretch and folds every 20-30 minutes. During the second stretch and fold, add the toasted sunflower seeds if that is the recipe you are making.
• Cover and let bulk ferment for a total of 6-12 hours from when you added the leaven. The time will depend on your room temperature and starter strength. My Simple Zucchini Sourdough and my Rye Zucchini Sourdough with Toasted Sunflower Seeds fermented for 6.5 hours at 76F. My Rye Zucchini Sourdough fermented 6 hours at 77F.
• Scrape the dough onto a well-floured surface. Dust the top of the dough with flour and stretch/press it into a rectangular shape. Fold it in thirds and then in half as per this video.
• Cover and let the dough rest for 15-20 minutes while you prep a basket/tea towel with all-purpose and rice flour, or bran flakes. If you are making the toasted sunflower loaf, consider sprinkling untoasted sunflower seeds into the basket or at the next step, rolling the top of your shaped loaf in sunflower seeds before placing it in the basket.
• Flip the dough and shape it into a boule or batard, depending on your baking vessel. Lay it in your basket seam side up for smooth scoring, or seam side down for a rustic look.
• Let the dough proof 1-3 hours at room temperature, or 6-10 hours in the refrigerator. My Simple Zucchini Sourdough and my Rye Zucchini Sourdough with Toasted Sunflower Seeds proofed for 2 hours at 76F. My Rye Zucchini Sourdough proofed 1 hour at 80F and 1.25 hours in the refrigerator.
• Thirty minutes before the end of the proofing stage, preheat your oven to 500 F with the baking vessel inside. (Follow the temperature limits of your baker.)
• Flour your hand and flip the dough out of the basket. Gently place it in the hot baking vessel. Score the top, cover, and bake:
• 500 F for 30 minutes lid on
• 450 F for 10 minutes lid off
• Or until the internal temperature is over 205 F.

HONEY WHEAT ZUCCHINI BREAD

Steps:

• Beat zucchini, eggs, honey, applesauce, oil, and vanilla until frothy.
• Add remaining ingredients and mix until blended.
• Grease and flour two bread pans.
• Pour batter evenly into the pans.
• Bake at 325 for 1 hour.