Cooler days call for warming bowls of soups and stews.
And those are best enjoyed with a slice of freshly-baked bread, ready for dunking or scraping up the last bits in the bowl. Try this easy recipe for a delicious and nourishing spinach-laced bread. Bonus: it’s yeast free, so you’re not competing with the whole world to find yeast to bake their own bread or brew their own pineapple beer.
INGREDIENTS
- 80 g frozen spinach, thawed and chopped
- 2 cups SASKO self-raising wheat flour
- 1 tsp cumin seeds, toasted and ground
- 1/2 tsp salt
- 1 cup parmesan cheese, grated
- 120 g feta cheese, crumbled
- 3/4 cup milk
- SASKO cake wheat flour for dusting
METHOD
- Preheat the oven to 200C.
- Squeeze out the excess liquid from the spinach and set aside.
- In a bowl, add SASKO self-raising wheat flour and add the spinach, salt, cumin, Parmesan and feta.
- Stir in some of the milk (you may not need to use it all) to make a soft and sticky dough.
- Cover the dough and set aside for 30 minutes to rest.
- Turn the dough out onto a dusted surface and divide into 4 to 6 pieces.
- Shape each piece into an oval bun and place on a well-greased baking tray.
