VEGETABLE FLECKED BREAD
Ingredients
30ml dried active yeast
SPONGE
225ml lukewarm water
2.5ml honey
300g white bread flour
VEGETABLES
150g grated courgette,
1 large 120g grated carrot,
1 large 100g red onion,
1/2 large 1 clove garlic
75g sunflower seeds
50g butter
120g red bell pepper
10ml salt
1 packet parsley
45ml honey
Juice 1/2 lemon
75g beansprouts
Black pepper
DOUGH
750g wholemeal or whole wheat bread flour.
Oven: 190C/Gas 5
Serves: 4 x 450g loaves.
Method
SPONGE
Add the yeast to the warm water and honey, allow to activate.
Mix with flour in a large bowl and leave for 30mins -1 hr.
VEGETABLES
Grate the carrot and courgette, salt and leave for 15mins. Then squeeze out moisture and place in a bowl with the beansprouts.
Mince the onion and garlic, saute in the butter with the sunflower seeds until soft, approx 15mins.
Mince the red pepper and parsely add salt, honey and black pepper to taste.
Add to cooked onion mixture.
DOUGH
Place sponge into a mixer with a dough hook.
Knead onion and pepper mixture into risen sponge.
Knead in wholemeal flour.
Add courgette, carrot and beansprouts, at the last minute to prevent the vegetables being broken up.
Place dough in a bowl and let rise for 30mins.
Knock back and divide up.
The mix will make 4 x 450g loaves.
Place in loaf tins, allow to rise for 30 mins.
Bake 40-50 mins.