Freekeh Yoghurt and Zucchini Loaf

March 12, 2016 0 comments

Perfect to share for the whole family


500g Zucchini, grated

500g Natural yoghurt

150mls Fresh milk

100mls Olive oil

30mls Maple syrup

1 each Egg

250g Freekeh flour

750g Wholewheat flour

45g Compressed yeast

20g Salt

200g Pumpkin seeds

120g Grated matured cheese

120g Cracked Freekeh


Yog Zuc Loaf


30g Grated parmesan
30g Sesame seeds
60g Pumpkin seeds
15g Grated matured cheese


(Serves 3 loaves)

  1. To make the topping, mix all of the ingredients together.
  2. To make the yoghurt and zucchini loaves, soak the cracked Freekeh for 2 hours.
  3. Sieve all of the dry ingredients together into a bowl. Add the grated zucchini and all the remaining ingredients to the mixture and mix on a slow speed for 8-10 minutes, or until a smooth, clear and moist dough is formed.
  4. Divide the dough into 3 x 800g pieces and place each of the pieces into a 12cm round sponge tin. Press the dough into each tin, to create a flat, even surface.
  5. Brush the top of the dough pieces with some cream and sprinkle with the topping.
  6. Allow the dough to prove for 90 minutes, then bake in a 200°C oven for 45 minutes.
  7. When baked, remove the loaves from their tins and cool upside down on a rack. Cut into wedges to serve.
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