Zucchini Rye Mixed Bread

For the zucchini rye mixed bread, coarsely grate the washed zucchini, mix with 1 tsp. salt and let drain in a colander for a good hour.

Then rinse with cold water and squeeze firmly. Crumble the yeast into the water and mix well.

Mix the flour with the remaining salt and place in a large bowl. Add the zucchini to the flour.

Also add the stirred yeast to the bowl. Using a mixer (dough hook), knead everything into a soft dough.

On a floured surface, knead the dough until smooth. (Be careful, the dough sticks strongly).

Then let the dough rise in a bowl covered with a cloth for a good 1 hour in a warm place. The mass should double in size.

Then lightly knead the dough again and divide the mass. Pour into 2 greased loaf pans.

Brush with the beaten egg and bake in the preheated oven for 30 minutes at 225 degrees until golden brown.

Cooking test: when you tap the bottom of the bread, it should sound hollow.

Let the zucchini and rye bread cool on a rack.

Preparation Tip:

If you use the zucchini peel as well, the zucchini and rye mixed bread will look speckled green.

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