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This is a healthy loaf of bread. It goes really well with scrambled eggs topped with smoked salmon. I used walnut oil to make the bread, but have used olive oil too. If too much flour is used, the bread will become dense. I suggest using the gram weights to measure the ingredients. This will ensure that you get a light and fluffy loaf of bread. It's perfect for Sunday brunch. This recipe can also be found at gardengirlrecipes.com.

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Ingredients

2½ cups spelt flour (287 grams)

2 tsp baking powder

½ tsp salt

¼ tsp pepper

2 cups shredded lacinato kale (about 55 grams)

¼ cup freshly chopped parsley (about 10 grams)

¼ cup fresh chopped mint (about 10 grams)

¼ cup fresh chopped dill (about 5 grams)

155 grams feta cheese, crumbled

1 cup yogurt

½ cup oil

2 eggs

½ grated Pecorino cheese, divided (about 45 grams)

Step 1: Grease Loaf Pan

Preheat the oven to 350°F and grease a loaf pan.

Step 2: Combine Dry Ingredients

Combine the spelt flour, baking powder, salt, and pepper in a large bowl

Step 3: Add Kale and Herbs

Add the kale and herbs. Mix well.

Step 4: Add Cheeses

Add the feta cheese and ¼ cup (about 22 grams) Pecorino cheese. Mix well and set aside.

Step 5: Combine Wet Ingredients

In another bowl, whisk the yogurt, oil, and eggs.

Step 6: Combine Yogurt and Flour Mixtures

Combine the yogurt mixture and the flour mixture together.

Step 7: Fill Loaf Pan

Pour the batter into the greased loaf pan.

Step 8: Top With Remaining Pecorino Cheese

Top with the remaining grated Pecorino cheese

Step 9: Bake

Bake for 45-50 minutes. Then let cool for 5 mins before inverting onto a rack. It's best to allow the loaf to cool completely before slicing.

Step 10: Serve

Serve with scrambled eggs and lox.

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