Buttermilk Courgette Loaf

You may have heard me mention that I love yeast cookery, savoury breads too. This ticks every box and is so easy and delicious. Courgettes grate in seconds and are so good in both cakes, scones and breads. [and the new spaghetti, made with a spiralizer]. I dare not make this too often and cannot stop eating it, until it is gone.

In your mixer bowl, with a dough hook [or in a medium mixing bowl if you have muscles and knead by hand], place:

14 oz strong white bread flour

2 oz wholemeal bread flour

1 teaspoon granulated sugar

1 teaspoonful salt

1½ oz softened butter

2 teaspoons dried yeast

1 teaspoon Marigold vegetable bouillon [or similar veggie cube]]

1 medium grated courgette - about 6 oz [do not squeeze out the water]

1 tablespoon sunflower seeds

6 tablespoons buttermilk

2 fl oz warm water

Knead for about ten minutes, then cover and put to rise in a warm spot in a lightly oiled bowl. Should be about  an hour or two, [this took 1½ hr] depending on the time of year and room temp. You all know this. Knock back and shape into a nice round, then place on a oiled baking sheet. When nicely risen again, brush the top with a mix of buttermilk and water, 

then in a small dish, mix:

a small teaspoon wholemeal flour

very large pinch sea salt flakes OR

Cornish Sea Salt - Chilli Salt. [very very yummy]

fresh ground black pepper

Mix together, then generously sprinkle over the top, then make two large slashes to form a X with a very sharp knife or lamé.

Bake the loaf in your pre heated fan oven 200C for about 35 mins, until nicely browned and the bottom sounds hollow.

Eaten barely warm with lashing of butter…….. Oh my. Just as good with some cheese.

Great as rolls too, but adjust the baking time.