Sladek kruh

[:sl]Francozi jim pravijo “courgettes”, Američani “zucchini”, Italijani “zucchina”,… Vsi veste o čem je govora, kajne? Cukini, bučke, …

Všeč mi je, kako darežljive so letošnje poletje bučke na najinem vrtu… Poleg jajčevca in paradižnika so ene izmed meni najljubših “zelenjadnic”. V kulinaričnem kontekstu so “cukiniji” zelenjava. Toda, ali ste vedeli, da so botanično bučke v bistvu sadje?

sladek kruh

Obožujem kako vsestranske so. Uporabljamo jih lahko tako v slanih, kot tudi sladkih jedeh.

Danes sem se odločila, da bom kombinirala cukinije z ovsom in mandlji. Kako simpatična kombinacija je nastala! Ta krasen kruh je popolna izbira za sobotna ali nedeljska jutra. V družbi s skodelico kave ali čaja, je ta sladek kruh kot poslan iz nebes… 😉

Za peko sem uporabila pekač Zenker, dimenzij 20,5cm x 11,5cm.
zenker

sweet bread

Priprava kruha

Sestavine (4 osebe)

  • 2 skodelici večnamenske moke
  • 1 skodelica ovsene moke
  • 1 pest ovsene kaše
  • 1 ½ žličke pecilnega praška
  • ½ žličke sode bikarbone
  • 1 žlička soli
  • 2 žlički cimeta
  • ½ žličke mletega muškatnega oreščka
  • ½ skodelice ovsenega mleka
  • ¾ skodelice sončničnega ali repičnega olja
  • 2 žlički vanilijevega ekstrakta
  • ¾ skodelice sladkorja
  • ¾ skodelice rjavega sladkorja
  • 2 skodelici naribanih bučk/li>
  • 2 pesti grobo narezanih mandljev, ter nekaj mandljevih lističev za vrh štruce

Priprava

  1. Segrejemo pečico na 175°C. Mreža naj bo na sredini pečice. Namastimo pekač in ga damo na stran.
  2. V veliki skledi zmešamo obe moki, ovseno kašo, sodo bikarbono, pecilni prašek, sol in začimbe. Damo na stran.
  3. V srednje veliki skledi zmešamo mleko, olje, vanilijev ekstrakt in ves sladkor.
  4. Naribamo bučke in iz njih iztisnemo nekaj tekočine. Nato bučke ter nasekljane mandlje vmešamo v mokro zmes iz olja.
  5. Mokro zmes vlijemo v skledo s suhimi sestavinami in nežno premešamo, dokler se vse skupaj ne poveže.
  6. Pripravljeno maso vlijemo v pekač in ga okrasimo z mandljevimi lističi. Pekač postavimo v pečico.
  7. Pečemo približno 75 min oz. naredimo test z zobotrebcem (zobotrebec mora ostati čist, ko ga potegnemo iz kruha).
  8. Proti koncu peke lahko kruh pokrijemo z aluminijevo folijo. S tem preprečimo, da se povrhnjica ne zažge.
  9. Preden kruh vzamemo iz pekača, ga hladimo približno 20 min, da se popolnoma ohladi.

 

Kruh zavit v prozorno folijo bo na sobni temperaturi počakal do 5 dni. Uživajte ob tem super okusnem sladkem kruhu in se tipkamo naslednjič… 😉

Fotografije: Inaya – Fotografiranje in Stiliranje hrane

Smokey Ines[:en]French call them courgettes, Americans zucchini, Italians zucchina,… You all know what I’m talking about, right?

I love it how this summer zucchinis are so generous in our garden… Besides eggplants and tomatos zucchinis are one of my most favourite “veggies”. In a culinary context, the zucchini is treated as a vegetable. But did you know that botanically, zucchinis are fruits?

They are so versatile. You can use them in savoury or in sweet dishes.

Today I’ve decided to pair our zucchinis with oats and almonds. Such a lovely combo. And this delicious sweet bread is perfect for weekend mornings. A cup of coffee or tea besides this sweet zucchini bread is a match made in heaven… 😉

For the bread you can use a 8×4 or 9×5 inch loaf tin.

sladek kruh

sweet bread

Making the bread

Ingredients(4 persons)

  • 2 cups all-purpose flour
  • 1 cup oat flour
  • handful of oats (oat meal)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • ½ teaspoon fresh grated nutmeg
  • ½ cup oat milk
  • ¾ cup canola oil
  • 2 teaspoons vanilla extract
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 2 cups shredded zucchini
  • 2 handfuls of roughly chopped almonds plus a bit of almond slices for the top of the loaf

Method

  1. Place a rack in the center of the oven and preheat oven to 175°C. Grease and flour an 8×4-inch loaf pan. Set aside.
  2. In a large bowl, whisk together both flours, oat meal, baking soda, baking powder, salt and spices. Set aside.
  3. In a medium bowl, whisk together oat milk, canola oil, vanilla extract, and both sugars. Shred the zucchini using a grater and squeeze it over a strainer to release some of the liquid. Whisk thoroughly, then add the shredded zucchini and almonds.
  4. Pour the wet ingredients into the dry ingredients and fold together with a spatula. Make sure all of the flour is thoroughly incorporated into the batter.
  5. Spoon batter into prepared pan, sprinkle the top with sliced almonds and place in the oven.
  6. Bake for about 75 minutes , or until a skewer inserted into the center of the bread comes out clean.
  7. Right before the end put aluminum foil over the bread to prevent from burning.
  8. Allow to cool in pan for 20 minutes before inverting onto a wire rack to cool completely.

 

Bread will last, well wrapped at room temperature, for up to 5 days. Enjoy this super tasty sweet bread and hear from you soon… 😉

Photographs: Inaya – Fotografiranje in Stiliranje hrane

Smokey Ines[:]

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