Total carbs for the recipe is 601g,
total weight 1045g, which equals
57.5g carbs per 100g. Cooked
weight may differ from raw weight.
Nutritional information supplied by
Courgette and basil bloomer
630g strong white bread flour
180g wholemeal flour
15g sea salt
20g fresh yeast (or 15g dried)
10g clear honey
300ml warm water
oil, for greasing
Combine the flours and salt in a large
Grate the courgettes and squeeze to
remove any excess liquid. Chop the basil
and toss it with the squeezed courgette.
Mix them into the flour.
Dissolve the yeast and honey in the warm
water, then pour this mixture into the flour
bowl. Mix to form a smooth dough.
Kneed the dough for 5 minutes or until it
is smooth and elastic Put the dough in an
oiled container, cover, and leave to rest at
room temperature for 1 hour.
Flatten the dough to knock the air out of
it then stretch gently and fold the edges
into the centre. Press down gently then
turn your piece of dough 90 degrees and
repeat the process.
Return the dough to the oiled container
and leave to rise again for 1 hour.
Flatten the dough once more and shape
it into a bloomer. Place on a baking sheet,
cover and allow to prove for one more
hour, or until the dough has increased in
volume by 50%.
Preheat the oven to 230 degrees C /
Gas mark 8. Once the loaf has proved,
slash the dough diagonally across the top
several times to allow it to expand in the
over without tearing.
Put the loaf in the oven and spray with
water to create steam. Turn the heat
down to 220 degrees C/ Gas mark 7 and
bake for approx. 45 minutes, turning half
way through cooking. To test the loaf it
is cooked, knock on its base, it should
Recipe taken from a series by Taste of
Wisley as part of its Herb Fest celebration
of herbs in cooking.