Here is a delicious, rustic quick ‘bread’ you can throw together in minutes!
Great served with soup, or with a gorgeous, interesting salad for lunch…
This month’s recipe redux challenge was to make a new quick bread creation. Quick bread is basically a bread made without yeast. I decided to do a variation on my soda bread recipe by adding zucchini, sun-dried tomatoes, feta and basil.
Quick, easy and delicious. You need no more reasons to give this a go!
- 1 cup (150g) wholemeal bread flour
- ⅔ cup (100g) white bread flour
- 2 teaspoons psyllium husks
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 60 grams feta cheese
- 2 small zucchinis, 160 grams, grated
- 6 medium, 35 grams, dry sundried tomatoes, sliced and rehydrated with a little hot water (or use semi-dried tomatoes)
- ¼ cup fresh basil* leaves, finely sliced
- 200ml buttermilk (or 100ml milk mixed with 100g yoghurt), plus additional ½-1 tablespoon of milk as needed
- 2 teaspoons pumpkin seeds
- 2 teaspoons sunflower seeds
- Preheat oven to 190°C.
- Line a loaf tray with baking paper (like glad bake)
- Sift the flours, psyllium husks, baking powder and bicarbonate of soda into a large mixing bowl.
- Crumble in the feta cheese, then add grated zucchinis, sundried tomatoes and basil.
- Pour in the buttermilk and using a spatula, stir to bring it all together. If necessary, add some extra milk; it should form a soft, sticky dough.
- Tip the dough onto a lightly floured work surface and knead lightly for about a minute, just long enough to pull it together into a loose ball but no longer. You’re not looking for the kind of smooth, elastic dough you’d get with a yeast-based bread.
- Put the dough in the prepared loaf tin, Brush the top with some of the extra milk, then sprinkle with the pumpkin and sunflower seeds.
- Put it in the preheated oven preheated and bake for about 40 minutes, until the loaf sounds hollow when tapped underneath.
- Cool on a wire rack if you like a crunchy crust, or wrap in a clean tea towel if you prefer a soft crust.
- Quick bread is best eaten while still warm, but if you have some left over the next day, it makes great toast. Spread with avocado 🙂
*Got no basil? Then use pesto! I didn’t realise until I started making this quick bread that the caterpillars had eaten all of our fresh basil, so I used about 2 tablespoons of pesto instead. After placing the bread in the loaf tin, I poked some holes with my finger, filled them with pesto, then smoothed the dough over the top to close them, before brushing with milk and sprinkling the seeds on top!
Addition – The next morning I toasted this bread and topped it with avocado and smoked salmon – YUM!!