Prepared with garlic and rosemary-infused oil and grated zucchini, these wholemeal bread knots are perfect to accompany soups and salads. Make a big batch of these soft, fragrant, and spicy rolls to have fresh homemade bread for the whole week.
by
Health
Time
2h 10mCost
191 kcal
Prepared with garlic and rosemary-infused oil and grated zucchini, these wholemeal bread knots are perfect to accompany soups and salads. Make a big batch of these soft, fragrant, and spicy rolls to have fresh homemade bread for the whole week.
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
10
swipe up for ingredients
| Zucchini | 180 g |
|---|---|
| Wholemeal Bread Flour | 250 g |
| White Bread Flour | 200 g |
| Warm Water | 210 mL |
| Extra Virgin Olive Oil | 3 tbsp |
| Salt | 1.5 tsp |
| Brown Sugar | 1 tbsp |
| Dry Yeast | 2 tsp |
| Garlic Powder | 1 tsp |
| Black Pepper | 1 tsp |
| Rosemary | 1 tbsp |
Allow grated zucchini to drain for 20 minutes and squeeze them to remove excess water. Then, combine them with wholemeal flour, white flour, lukewarm water, 1 tbsp of oil, 1 tsp of salt, sugar, and dry yeast.
| Zucchini | 180 g |
|---|---|
| Wholemeal Bread Flour | 250 g |
| White Bread Flour | 200 g |
| Warm Water | 210 mL |
| Extra Virgin Olive Oil | 3 tbsp |
| Salt | 1.5 tsp |
| Brown Sugar | 1 tbsp |
| Dry Yeast | 2 tsp |
| Garlic Powder | 1 tsp |
| Black Pepper | 1 tsp |
| Rosemary | 1 tbsp |
Knead the ingredients for 10 minutes and allow the dough to prove for 1 hour in a bowl covered with a cloth in a warm place.
| Zucchini | 180 g |
|---|---|
| Wholemeal Bread Flour | 250 g |
| White Bread Flour | 200 g |
| Warm Water | 210 mL |
| Extra Virgin Olive Oil | 3 tbsp |
| Salt | 1.5 tsp |
| Brown Sugar | 1 tbsp |
| Dry Yeast | 2 tsp |
| Garlic Powder | 1 tsp |
| Black Pepper | 1 tsp |
| Rosemary | 1 tbsp |
Punch the dough to remove excess air, divide it into 80g (3 oz) pieces, and make a spiral-twist bread roll with each of them.
| Zucchini | 180 g |
|---|---|
| Wholemeal Bread Flour | 250 g |
| White Bread Flour | 200 g |
| Warm Water | 210 mL |
| Extra Virgin Olive Oil | 3 tbsp |
| Salt | 1.5 tsp |
| Brown Sugar | 1 tbsp |
| Dry Yeast | 2 tsp |
| Garlic Powder | 1 tsp |
| Black Pepper | 1 tsp |
| Rosemary | 1 tbsp |
Leave them to prove for 20 minutes covered over a baking tray lined with parchment paper and dusted with cornmeal.
| Zucchini | 180 g |
|---|---|
| Wholemeal Bread Flour | 250 g |
| White Bread Flour | 200 g |
| Warm Water | 210 mL |
| Extra Virgin Olive Oil | 3 tbsp |
| Salt | 1.5 tsp |
| Brown Sugar | 1 tbsp |
| Dry Yeast | 2 tsp |
| Garlic Powder | 1 tsp |
| Black Pepper | 1 tsp |
| Rosemary | 1 tbsp |
Brush the bread rolls with 2 tbsp of oil mixed with garlic powder, black pepper, and rosemary. Bake them in the oven at 200°C (390°F) for 15-20 minutes. Enjoy!
| Zucchini | 180 g |
|---|---|
| Wholemeal Bread Flour | 250 g |
| White Bread Flour | 200 g |
| Warm Water | 210 mL |
| Extra Virgin Olive Oil | 3 tbsp |
| Salt | 1.5 tsp |
| Brown Sugar | 1 tbsp |
| Dry Yeast | 2 tsp |
| Garlic Powder | 1 tsp |
| Black Pepper | 1 tsp |
| Rosemary | 1 tbsp |