Vegetable Bread
KronJäst- 1 sheet / about 8 pieces
- 30 min
- 3 hours
The perfect bread for a barbecue buffet or as an accompaniment to a tapas spread. In this recipe, we’ve chosen to use zucchini, red bell pepper, and red onion, but if you have other favorite vegetables, you can of course substitute them.
4/5
1 VoteHere's how:
-
1
Dissolve the yeast in the water. Place all the ingredients in a mixing bowl along with the dough liquid. Knead the dough with a stand mixer for about 10 minutes until it is smooth and pulls away from the sides of the bowl. Double that time if you’re kneading by hand.
-
2
Cover the dough and let it rise for about 30 minutes. In the meantime, you can chop the vegetables. Mix the chopped vegetables with curry, oil, and salt.
-
3
Divide the dough into 8 equal portions. Divide the vegetables evenly into 8 portions. Gently knead the vegetables into each piece of dough, shape them into buns, and place them on a baking sheet lined with parchment paper. Place the buns fairly close together on the sheet so that they rise together to form a single loaf. Cover and let rise for another 60–90 minutes, or until they have doubled in size. Preheat the oven to 200 °C.
-
4
Brush the bread with the beaten egg and place the baking sheet in the middle of the oven. Bake for 25–30 minutes until the bread is golden brown. Let cool and serve.
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
- 25 g (½ packet) KronJäst for Bread, fresh
- 350 g (3.5 dl) cold water
- 24 g (3 tbsp) olive oil
- 380 g (about 6 dl) all-purpose flour
- 150 g (about 2 dl) durum wheat
- 6 g (1 tsp) salt
Filling
- 1 squash, sliced
- 1 red bell pepper
- 1 large red onion, thinly sliced
- 24 g (3 tbsp) olive oil
- 12 g (2 tsp) curry powder
- 2 g (0.5 tsp) flaked salt
Brushing
- 1 egg, beaten
The recipe comes from
kronjast.se
