Bread - Whole Wheat with Rye Flakes and Zucchini

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How Mary and Frank and Friends Eat

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Bread - Whole Wheat with Rye Flakes and Zucchini


Bread - Whole Wheat with Rye Flakes and Zucchini 4 cups Whole Wheat Bread Flour
1 cup Rye Flakes
1-1/2 to 2 cups Zucchini Squash
4 tsp. Dry Yeast
2 tsp. Soya Lecithin, liquid *
4 tbsp. Molasses
1/4 tsp. Vitamin C (Ascorbic Acid) *
1/4 tsp. Ginger, ground *
2 cups Water, warmed to 52°C. (125° F.)
Rolled Oats (for and outer coating)
(To enlarge the photo of the whole wheat bread, click on the photo or link)
* Optional dough enhancer


We mix this large loaf recipe of our bread dough our mixer.

If you are grinding your own flour from wheat berries, the flour will be warm, and the water should not be preheated.

Wash and clean the zucchini squash and remove the stem end, cut into chunks and place in a high speed blender container, cover, and run the blender at high speed until the contents are smooth. The finished amount should be about 1-1/2 to 2 cups of pureed squash.

Place the flour and the rye flakes in the mixing bowl. Hollow out the center of the flour and add the lecithin, molasses, vitamin C, and ginger. Add the pureed zucchini.

Add the yeast and begin mixing/kneading process. Add small amounts of water as needed to bring the dough to a springy consistency, and continue mixing.  The total kneading time should be approximately 20 minutes.

Place a thin layer of rolled oats on a bread board or clean counter top. Remove the bread dough from the mixing bowl and form into a ball. Place the dough ball on the rolled oats, making sure that the entire surface is coated with the rolled oats. Place on a terracotta pizza pan or bread pan.


If you have a warming drawer, place the bread or pizza pan in the warming drawer set on low to rise. If you don't have a warming drawer, set the oven to warm setting 40-45°C (110-120°F). Be careful that the oven does not overheat. Place the bread pan in the oven to raise the dough. Total rising time should be about 45 minutes to an hour.

 When the dough has risen to at least double the size, turn the heat up to 175-180°C (350-360°F). Bake for approximately 40 minutes after the oven has risen to the baking temperature. If you used your warming drawer, transfer the bread pans to the oven when if has risen to the baking temperature.

When the crust is firm to hard, but not crispy, the bread is done. Remove the bread from the oven and from the baking pan. Let cool on a wire rack.

Enjoy! This moist bread makes wonderful sandwiches. We store the bread in our refrigerator in a clean plastic bag to preserve freshness.

Ingredients Information

Ginger, ground

Lecithin, Soya

Molasses, Unsulphured

Oats, Rolled

Rye Flakes

Squash, Zucchini

Wheat, Hard White

Vitamin C (Ascorbic Acid)

It makes everything taste better.

Utensils and Equipment Information


Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons