Spinach Coriander Chive Bread
If you want to add more lacto ovo vegetarian recipes to your recipe box, Spinach Coriander Chive Bread might be a recipe you should try.
- Servings: 4
- Total cooking time:
Ingredients:
- 100 grams - all purpose flour
- 100 grams - whole wheat flour
- 10 tablespoons - low fat milk
- 1 1/2 tablespoons - sunflower oil
- 1 teaspoon - dried yeast
- 1/2 teaspoon - white sugar
- 3/4 teaspoon - salt
- 2 tablespoons - chives, finely chopped
- 2 tablespoons - coriander leaves, finely chopped
- 3 tablespoons - spinach, shredded
- some milk to brush the bread
- 3 assorted seeds to sprinkle on the bread (pumpkin, sesa
Instructions:
- 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.
