This recipe is very easy because you just mix the ingredients and put them in the mold. I love these soft dough breads that don’t require kneading! I’m not a fan of wholemeal flour, I really don’t like the taste, so I add fiber to white flour to make it healthier. You can make it with wholemeal flour, but it is heavier and less elastic because that is the characteristic of this flour. So let’s get to the bread?
Ingredients:
180ml warm milk
1 col. olive oil (soup)
1 ovo
1 col. sugar (soup)
1 cabbage (chá) of salt
2 col. grated parmesan cheese (soup)
1 small grated zucchini
1 cup. wheat flour (tea)
1/2 cabbage dry biological ferment (soup)
1/3 cup. (fiber tea) (it can be any combination you want), I used flaxseed, chia, oats and quinoa.
Important: We discard the central part of the zucchini because it is very soft and releases a lot of liquid (I freeze it and add it to the soup later). Squeeze the grated zucchini with your hands to drain the liquid before mixing it with the ingredients.
Just mix everything in the order above (from top to bottom), place it in a pan greased with olive oil and let it rise in a warm place until it doubles in size. Then just bake in a preheated oven at 180ºC until the surface is golden brown. Approximately 45 minutes.
If you want to see the preparation in detail, just press play.
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