It’s that time of year when, if you grow your own, you might be struggling to think up new ways to use up the produce from your garden. It was this that prompted me to come up with some tasty ways to use up vegetables when making bread. In this second recipe (see the first, a warm roasted red pepper, tomato and chilli bread, here), courgette and carrot combine with paprika for a versatile vegetable glut bread recipe.

The Epsom Bakehouse vegetable glut bread recipe


1 courgette, grated

½ carrot, grated

450g white bread flour

50g wholemeal flour

7g instant dried yeast

1 tablespoon paprika

8g salt

50 – 100g water


Mix together the flours, yeast, salt and paprika in a large mixing bowl, avoiding direct contact between the salt and yeast.

Add in the grated vegetables (I had about 440g in total, so grate some more vegetable if needed) and mix together, squeezing the flour mixture and vegetables together with your hands. This helps the flour soak up the excess moisture from the vegetables and starts to form the dough.

The Epsom Bakehouse vegetable glut bread recipe

Bring the final dough together by gradually adding water. Weigh out 50ml water (note that 1ml water equals 1g, so 50ml = 50g). Add this in and bring the dough together. You may need to add a little more water if the dough feels dry – have a bowl of water beside you and dip your hands in, then knead using your wet hand to gradually add more moisture to your dough.

Turn the dough out of the bowl onto a clean, un-floured surface. Knead the dough for 10 minutes, or until it becomes smooth and elastic.

Shape the dough into a rough ball and return to the bowl. Cover and leave to rise for 1 – 2 hours, or until at least doubled in size.

Pre-heat the oven to 230C. Once the dough has risen, gently remove it from the bowl and deflate the dough by kneading it several times. Now shape into a loaf. I chose a round loaf shape that I then proved in a banneton, or proving basket. For this, shape the dough into a tight ball, then flip and place topside down into the floured banneton. If you have a loaf tin, you could also use that – see my video on shaping dough for a loaf tin. Cover the dough and leave it to rise for at least an hour.

Once the dough has risen again, bake your loaf for 30 – 40 minutes in the pre-heated oven. Your loaf should sound hollow when tapped on the bottom when it’s cooked. Cool and enjoy!

The Epsom Bakehouse vegetable glut bread recipe   The Epsom Bakehouse vegetable glut bread recipe

If you have any questions or feedback, please do let me know in the comments below, or get in contact.

If you liked this recipe, why not try another hidden vegetable bread recipe, my warming roasted red pepper, tomato and chilli bread rolls?

Want to learn more about baking your own great tasting bread at home? Join one of my relaxed, hands-on bread making class today.