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Savory spinach breads


Filling:
1/2  wheel cheddar and chives Sheese
 2 bags or 4 bunches of fresh  spinach,
 8 cloves of garlic - pressed or grated
1 tbs. finely chopped  fresh sage (or 1/2 tbs. dry)
1 tbs. finely chopped  fresh basil (or 1/2 tbs. dry)
1/2  ts. crushed chilis
1/2  ts. sea salt
1/4 ts. ground black pepper
1 tbs. olive oil

Bread dough:
1 c. whole spelt flour
1/2  c. whole wheat flour
2 tbs. vital wheat gluten
2 ts. Traditional or quick-rise dry yeast
1 ts. evaporated cane juice
1 c. very warm water
1/2 ts. sea salt
2 tbs. olive oil

Finely chop the spinach and add to a large mixing bowl. Grate in the Sheese and mix well. Add the garlic, herbs and spices, drizzle with olive oil and mix well (until wilted). Set aside.

Pre-heat oven (400F). Mix together flours and gluten in a small bowl and set aside. Dissolve cane juice & yeast with warm water in a large mixing bowl -allow to puff. Whisk in half the olive oil and the sea salt, and then mixed flours - added slowly and whisked quickly until stiff and not sticky. Kneed dough well, cover with a cloth & allow to rise atop warm oven. After 15min. punch dough & kneed again. Roll out dough using and olive oiled rolling pin into a large rectangle 0.5 cm thick.
Cover one half with spinach mixture, fold the bare side over and seal the long edge. Cut into strips (8-10), baste with remaining olive oil and bake on a lightly greased pan at 400F for 20 min. Makes 8-10 as a snack or appetizer.