Spinach coriander chive 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
100 grams
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
3
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:
Carbs
62 g
Fat
15 g
Protein
18 g
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