Vegetarian

Spinach coriander chive bread

Name: Spinach coriander chive bread
Total time: 45 min
Yield: 4 servings
Ingredients: 3.53 oz whole wheat flour; 10 Tbsps milk; 1.5 Tbsps sunflower oil; 1 tsp yeast; 0.5 tsps cane sugar; 0.75 tsps salt; 2 Tbsps fresh chives; 2 Tbsps coriander; 3 Tbsps spinach; 3 bread

A flavorful Spinach Coriander Chive Bread recipe perfect for lacto ovo vegetarians. This bread is a great option to cover 31% of your daily vitamins and minerals needs. Best made for a brunch or holiday gathering.

Ingredients

whole wheat flour

3.53 oz

milk

10 Tbsps

sunflower oil

1.5 Tbsps

yeast

1 tsp

cane sugar

0.5 tsps

salt

0.75 tsps

fresh chives

2 Tbsps

coriander

2 Tbsps

spinach

3 Tbsps

bread

Method

Preheat the oven to 200 degree C and grease a baking tray.
Place the milk, sugar and yeast in a bowl.
Mix well and leave in a warm place until frothy, about 10 - 15 minutes
Sift the flours, chives, coriander leaves, spinach and salt into a bowl. Rub in the oil until the mixture resembles fine breadcrumbs.
Add the yeast mixture to the flour and mix to form a soft but manageable dough( add 1 tbsp of flour at a time, if the dough is too sticky, but avoid adding too much of flour).
Place the dough in an oiled bowl, cover with cling film and leave to rise in a warm place until double in size (about an hr).
Turn out onto a floured surface, knead again lightly and shape the dough into a loaf.
Allow the loaves to rest on a greased baking tray, covered loosely with a plastic wrap and leave to rise in a warm place until it doubles in size.
Remove the plastic wrap.
Brush the top of the loaves with some milk and sprinkle the seeds.
Bake in the preheated oven for 15-20 minutes.
Allow to cool on a wire rack completely.

Nutrition:

452 kcal

Carbs

62 g

Fat

15 g

Protein

18 g

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