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.
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
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.
Participated in the
Bread Challenge 2017