Yeasted Spice Bread With Zucchini And Raisins

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Prep Time 25 mins
Cook Time 40 mins
Resting Time 1 hr 30 mins
Total Time 2 hrs 35 mins
Course Breads and Muffins, Cooking for a Crowd, Vegetarian
Servings 2
Calories 224.08 kcal


Calories: 224.08 kcalCarbohydrates: 47.17 gProtein: 6.23 gFat: 2.45 gSaturated Fat: 1.08 gCholesterol: 3.92 mgSodium: 189.99 mgFiber: 4.76 gVitamin A: 2.32375 IUCalcium: 21.76 mgIron: 2.32 mg


  • 1 tbsp active dry yeast
  • 1/2 cup lukewarm water
  • 1/2 cup lukewarm milk
  • 1/4 cup mild-flavored honey
  • 1 egg
  • 2 tbsp melted butter
  • 1 tbsp Elizabeth Davids Spice Blend
  • 1-1/2 tsp salt
  • 2 tsp grated orange rind
  • 1-1/2 cups shredded zucchini
  • 1/4 cup bran
  • 3 cups whole wheat flour
  • 1 cup stone-ground cornmeal
  • 1 cup unbleached white flour plus up to 1 more cup additional for kneading
  • 1 cup raisins
  • 1 beaten egg if desired, for brushing the loaves
  • 1-1/2 tsp powdered ginger 1/8 oz dried ginger root


  • Dissolve the yeast in the water. Add the milk and honey, and beat in the egg and butter. Stir in the spice mix, salt, grated orange rind, and zucchini. Fold in the bran and the cornmeal. Begin adding the flour (not including the additional unbleached white flour for kneading), a cup at a time, and fold in after each addition. When all the flour has been added, let the dough rest in the bowl for 15 minutes.
  • Turn out the dough on a well-floured work surface and knead for 10 minutes, or until the dough is smooth. Add flour as necessary. The dough is very moist, and it might be easier to knead by picking up the dough and throwing it against your floured work surface, rather than folding and leaning into the dough. Just take up the dough, slap it down on the table, take it up again, etc. This is also an effective way to develop the gluten.
  • Rinse, dry, and oil your bowl. Place the dough in it rounded side down first, then rounded side up. Cover and let rise in a warm place for 45 minutes to an hour, or until doubled in bulk
  • Punch down the dough, turn out onto a floured surface, and knead in the raisins. Divide the dough in half and form into rounds or small loaves. Let rise on a greased baking sheet or in greased bread pans for 45 minutes to an hour, or until doubled.
  • Preheat the oven to 375°F. Slash the loaves and brush with water or egg. Bake 35 to 45 minutes, or until they sound hollow when tapped. Remove from the pans and cool on a rack.
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