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Back-to-School Vegetable Bread

Back-to-School Vegetable Bread
01/08/2014 Olivia

A great way to get the vegetables in! Recipe by Organix.


2 medium courgettes
100g carrots
2 tbsp olive oil
1 small red onion
350g  flour
7g dried yeast
2 tbsp fresh basil


  • Grate the carrot and courgette and leave to drain in a colander to remove the water. If still very wet pat dry with kitchen towel or a clean tea towel. Finely chop the onion
  • Heat 1 tbsp of olive oil and cook the onion for a few minutes until softened. Then add the courgettes and carrot, cook until tender
  • Try to cook off the water so that the vegetables are dry. Leave to cool and strain off any excess water
  • Preheat the oven to 220°C and chop the basil
  • Mix together the flour and yeast in a bowl then add the vegetables, basil and the rest of the oil, mix well
  • Stir in 125ml of tepid water and mix, when the dough starts to form use your hands to bring the ingredients into a ball
  • Lightly dust your work surface then tip out the dough and knead for 10 minutes
  • When complete place the dough in a lightly oiled bowl and cover with a piece of lightly oiled cling film to stop the dough sticking to it
  • Leave the dough to prove in a warm place for 30 minutes, until the dough has doubled in size
  • When ready remove from the bowl and shape back into an oval loaf shape, place on an oiled baking tray
  • Bake in a preheated oven for 40 minutes until golden. Test the bread by tapping the bottom, if it sounds hollow it’s ready
  • Leave to cool on a wire rack and enjoy!