Guess what I've just found in The Big Book of Bread by Anne Sheasby!
Preparation time 25 minutes plus rising Cooking time 30-35 minutes
Makes 1 large loaf (serves 12 - 14)
350g strong plain white flour
2 teasp salt
300g strong plain wholemeal flour
1 sachet fast action dried yeast
1 teasp caster sugar
few turns freshly grated black pepper
2 teasps chopped fresh thyme
280g courgettes, trimmed and freshly grated
about 300ml warm water
olive oil for brushing
Grease or flour a baking sheet and set aside. Sift the white flour and salt into a bowl, then stir in the wholemeal flour, yeast, sugar, black pepper and chopped thyme. Stir the grated courgettes into the flour mixture. Make a well in the centre then add enough water mixing to form a soft dough.
Turn the dough onto a lightly floured surface and knead until smooth and elastic. Shape the dough into a large round and place on the baking sheet. Cover and leave to rise in a warm place until doubled in size.
Meanwhile, preheat the over to 220C/425F/gas mark 7. Lightly brush the top of the loaf with a little oil. Bake the loaf for 15 minutes, then reduce the oven temperature to 190C/375F/gas mark 5 and bake for a further 15-20 minutes, or until the bread is risen, golden brown and sounds hollow when tapped underneath. Transfer to a wire rack and cool.
You could use grated carrots in the place of courgettes. Or use finely chopped fresh rosemary or oregano in place of thyme.
Enjoy! cant wait to give this a go! Bernie