Leftover vegetable peels/herbs (chives, carrot peels and leaves, red onion, broccoli stem, potato peels)
Mix the dry yeast, sugar and lukewarm Provamel Oat-Almond together, leave to stand for 5 minutes.
Add the wholewheat flour and salt to the yeast and mix, using a mixer with a dough hook or by mixing with a wooden spoon.
Knead the dough for 8-10 minutes, on a floured surface or in your mixer till soft.
Place the dough in an oiled bowl and cover with cling film, leave to rise in a warm place till doubled in size, about 30 minutes.
Cover a baking tray (38x28cm or two smaller ones) with olive oil, place the dough on the oiled tray and push till all the dough covers the tray. Arrange the vegetable peels in patterns on the bread. Pushing it into the bread. Season with salt.
Bake in a preheated oven at 200°C for 25-30 minutes. Serve warm with soup.
Know what you eat and eat what you know. We believe in a world where food comes from the land. Nothing artificial. Only what nature intended. Nothing more, nothing less. For you, for the planet, for everybody. Provamel is committed to make you trust food again. We want to be open and honest in everything we do and say to help you do so. If it is not good for you, it's not right to us. We're not perfect, but ever since we started out in 1983 we’ve been dedicated to doing better. Bit by bit, year on year.