Rye Flour Zucchini Bread

Slice and microwave it or saute and do not strain out the liquid 1 scant cup. Position a rack in the middle of the oven and preheat to 350. We use king arthur organic bread flour.

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Bob s red mill organic whole wheat is our go to choice.

Rye flour zucchini bread. 150g whole grain rye flour 1 1 4 scant cups. 140 grams of whole wheat flour. 9g salt 1 5 tsp. 1 1 4 scant cups whole grain rye flour.

Mix the flour zucchini and water. If you don t have rye simply increase the whole wheat amount by 20 grams. 1 scant cup cooked and mashed zucchini. 80g sourdough starter 1 3 cup.

1 tablespoon baking powder. 220g water 1 scant cup. 2 cups shredded zucchini. 200g cooked and mashed zucchini.

1 scant cup water. 1 cup rye flour 1 cup all purpose flour 1 4 cup wheat germ 1 2 cup sugar 1 1 2 teaspoons baking powder 1 2 teaspoon baking soda 1 2 teaspoon kosher salt. Rye zucchini sourdough bread from breadtopia. 2 3 4 cups bread flour.

Lightly butter a standard loaf pan. Ingredients 295 grams of white bread flour or all purpose flour. 1 4 cup veggie oil. 20 grams of rye flour.

Slice the ends off the zucchini. Melt butter and zest lemons directly into the pan to infuse. Slice and microwave it and do not strain out the liquid from the garden 1 3 cup sourdough starter 9g 1 5 tsp salt. Rye zucchini sourdough 350g bread flour 2 3 4 cups.

1 cup rye flour.