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Garden Mint and Courgette Batards

400g wholemeal flour
100g strong white flour
1½ tsp yeast
2 tsp salt
150g grated courgette
2 tbsp chopped fresh mint
300g water

Combine all the ingredients in a large bowl and mix them together to form a rough dough.

Knead the mixture on a clean surface for 10 minutes or so, until you have a smooth dough. Leave the dough to ferment for about 45 minutes until it doubles in size.

When you return to the dough, shape it into whatever shape you want to bake it in. You could make one loaf, in a 2lb loaf tin, about eight bread rolls or, as I did, two free form loaves.

Place on a baking tray to prove until the dough is nicely risen.

Bake at 240oC for 5 minutes and then 200oC for a further 20 minutes.