Shockingly easy sunday brunch: Carrot-zucchini-bread

You think being lazy on a sunday morning and standing in the kitchen, making your own bread is not a perfect match, right? Because making your own bread from scratch is time-consuming and complicated? No offense, but you’re wrong. Please forgive me the lame joke, but in fact baking bread is just a piece of cake if you know what I mean; as long as you have the right recipe, what you do have from now on. In the culinary fields of life there is nothing much as satisfying as baking your own bread. That’s how I feel about it. It can be difficult surprising people these days. Some days ago I went to a party with Thomas and our friend Oliver. One of the female guests arrived bare breasted – well no, she wore a coin-sized silver sticker on each nipple (it’s the US – no nipples!) – and remained like that the whole evening long. Probably I’m wrong but I had the impression that people didn’t consider her being shocking or in any way exotic. So she looked slightly disappointed at the end of the night. My conclusion is: do whatever you like to and don’t worry about the impression you make anyways, but if you really wanna see that little sparkle of excitement in peoples’ eyes, leave your shirts on and just go and make a bread and share it with them. Easy as that.
Ingredients (makes 1 loaf):
  • 1 1/4 cups warm water
  • 1 packet active dry yeast
  • 1 tablespoon honey
  • 2,5 cups spelt flour
  • 0,5 cup rhye flour
  • 1 carrot, grated
  • 1 small zucchini (or half of a normal zucchini) grated
  • 1/3 cup pan-roasted sunflower seeds
  • 1/3 cup pan-roasted pepitas
  • 1 1/2 teaspoons salt
  • 1/3 teaspoon pepper
  • 2 tablespoons olive oil for brushing the pan

In a medium bowl, sprinkle the yeast onto the warm water and stir until the yeast dissolves. Stir in the honey and set aside for 10 minutes, until the yeast blooms and swells a bit.

In the meantime, mix the flours, salt and pepper in a large bowl. Add the wet mixture to the dry and mix with your hands.

Brush a 8-cup loaf pan generously with the olive oil. Turn the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.

Preheat the oven to 350F / 180C, with a rack in the middle. When ready, bake the bread for 35-40 minutes, until golden and pulling away from the sides of the pan. I finish things up by leaving the bread under the broiler for about two minutes – to give the top a bit deeper color. Remove from oven, and turn the bread out of the pan quickly. Let it cool on a rack so it doesn’t steam in the pan. Serve warm.

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