Gluten-Free Bread with Grilled Vegetables
Marie Skogström- 1
- 30 min
- 1 hour 40 minutes
A delicious, hearty loaf packed with tasty vegetable chunks. This bread is a meal in itself. Grab some air-dried ham and a good cheese—and maybe something nice to drink—and your picnic is all set! An added bonus is that it’s completely gluten-free.
2.9/5
237 VotesHere's how:
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1
Dissolve the yeast in room-temperature liquid. Add the spices, oil, salt, and coarse mix.
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2
Mix everything together into a smooth batter for a couple of minutes, then add almost all the vegetables—except for the zucchini and the vegetables you want to use as a topping—as well as half of the pumpkin seeds. Let it rise for about 30 minutes.
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3
Grease a baking dish, about 1.5–2 L, with olive oil and arrange the zucchini in a flower shape on the bottom, with the ends pointing toward the edge. Add the dough and top with the remaining vegetables and pumpkin seeds.
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4
Preheat the oven to 200°C. Let rise, covered, for about 30 minutes. Bake for about 35 minutes or until the internal temperature reaches 98°C.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 50 g (1 packet) KronJäst Organic, fresh
- 400 g (4 dl) water, or the liquid from the grilled vegetables
- 45 g (0.5 dl) olive oil + extra for the pan
- 500 g (1 package) Semper Coarse Mix
- 1 tbsp rosemary, preferably fresh and chopped
- 6 g (1 tsp) salt
- 2 dl mixed grilled vegetables, cut into various shapes, such as artichokes, zucchini, and bell peppers
- 4–5 button mushrooms
- 75 g (1 dl) pumpkin seeds
The recipe comes from
kronjast.se
