Bulettehuskeliste på nettet

Terese and I had a monstrously big zucchini (sponsored by Tereses mother) and a big bag of uncracked walnuts (sponsored by my mother) and not really an idea what to do with them until Terese came up with the brilliant idea to bake bread. So she started som dough in the morning and let it rise until we met in the late afternoon.

starter dough:
ca. 2 dl water
1/2 pckg yeast
ca. 1 tsp sugar
add flour until you get about two hands ful (the size of Tereses hands) of very soft and sticky dough. Let it rise for at least 6 hours.

When we met in the afternoon we mostly argued about the amount of walnuts and the kind of flour we should add. The argument kind of died in the process of baking. This is what we added:

add to starter dough (which smells very sour and disgusting after rising for 8 hours!):
1/2 pckg yeast
cracked and chopped walnuts (as many as you like - or in our case, as many as I could sneak into the dough without too much protest from Terese)
salt (hm, it looked like a lot, but I imagine it was about 2 tsp)
ca. 8 hands full of shredded zucchini (press out excess water)
flour (some wheat flour to make the bread rise properly and some other flour (e.g. spelt) for taste) - we added about so much flour that the dough became kneadable and wasn't slobbery any more.
Knead until you get a sticky but workable dough. The more you knead it the more it will rise.
Bake at about 220°C for about 45 min.

This is the result: a little moist in the center but very tasty :)

Labels: recipe

# posted by me @ 08:59