Spicy Zucchini Wheat Bread
|Milk||2⁄3 Cup (10.67 tbs)|
|Firmly packed brown sugar/Honey||3 Tablespoon|
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (About 110Â°)|
|Whole wheat flour||1 1⁄2 Cup (24 tbs), unsifted|
|All-purpose flour||2 Cup (32 tbs), unsifted|
|Wheat germ||1⁄4 Cup (4 tbs)|
|Grated orange peel||1 Teaspoon|
|Ground cardamom||2 Teaspoon|
|Coarsely shredded zucchini||1 1⁄2 Cup (24 tbs)|
|Currants/Raisins||3⁄4 Cup (12 tbs)|
In a pan, combine milk, butter, and sugar.
Heat, stirring, to about 110° (butter need not melt completely).
In a large bowl, dissolve yeast in water; add milk mixture.
Stir together whole wheat flour, 1 1/2 cups of the all-purpose flour, wheat germ, salt, orange peel, and cardamom until well blended.
Stir about half of this into yeast mixture.
Add zucchini and currants; stir to blend.
Gradually stir in enough of the remaining flour mixture to make a stiff dough.
Turn dough out onto a well-floured board; knead until smooth and elastic (10 to 20 minutes), adding remaining flour mixture as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours).
Punch dough down; knead briefly on a lightly floured board to release air.
Divide in half; shape each half into a smooth ball and place in a greased 1-pound coffee can (or shape into 2 small loaves and place each in a greased 4 1/2 by 8 1/2-inch loaf pan).
Cover and let rise in a warm place until dough rises 1 inch above top of can or doubles in loaf pans (about 45 minutes).
Bake in a 350° oven for 40 to 45 minutes or until tops are dark brown and bread sounds hollow when tapped.
Turn out on rack to cool.