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Seasonal Courgette Recipes Part 2: Herbed courgette and Carrot No Knead Bread

We love putting courgettes into almost anything- cakes, muffins, fritters, pancakes and salads. They are so very versatile and work beautifully raw and cooked. Sadly they don't freeze well due to the high water content which is why we can't include them in many Dovebrook meals so we thought we could still celebrate them and show everyone how we love to cook them at home.

 

When we found this recipe for no knead courgette and carrot bread by Aine Carlin we thought it would be a wonderful accompaniment to so many lovely autumnal soups, not to mention a match made in heaven with some hummus on top. We've adapted and altered her original recipe slightly, including a few more dried herbs and caraway seeds. 

 

 

We've never been avid bread makers at home; for some reason neither of us have ever loved kneading very much! So whenever I do look for a bread recipe I always look for no knead first!

 

Ingredients:

200g Plain White Flour, plus extra for dusting
100g Wholemeal bread flour
1 tsp baking powder
3/4 tsp Bicarbonate of Soda
pinch of coconut sugar
1 grated courgette
1 grated carrot
1/2 tsp dried Thyme
1/2 tsp Herb de Provence
1/2 tsp caraway seeds
175ml plant/nut milk of choice ( we used Oat)
2 tbsp mixed seeds- we used a combination or pumpkin, sunflower and hemp (plus extra for sprinkling on top)
50g walnuts, roughly chopped
Salt & Pepper

 

Method:

Pre-heat the oven to 200.

Mix the dry ingredients in a large bowl with 1/2 a tsp of salt and set aside. Squeeze the grated carrot and courgette to remove excess water and season with some pepper. Add the carrot and courgette to the dry ingredients and thoroughly stir to combine everything.

Make a well in the centre and pour in the milk, then gently fold using a spatula- be careful not to overwork the mixture. Stir through the seeds and walnuts. 

Dust some flour over a work surface and baking tray. Turn the mix out onto the surface and shape into an oval about 30cm in diameter. 

Transfer the dough to the baking tray, score the top with with a sharp, floured knife and sprinkle over some more seeds and dried herbs and sea salt.

Lightly dust the loaf with some more flour and bake for 30 minutes until it sounds hollow when you tap the bottom. Let it cool on a metal wire rack for several minutes before cutting into it. Serve warm with lots of hummus or some delicious tapenade!