Our gardens have gone wild! Especially all the winter greens… some of the broccoli plants have grown taller than me! With an abundance of greens and running out of meals to make with them before rotating the crops in time for Summer, I decided to prep and freeze a fair amount of them, but also decided to make a few loaves of bread.
You’re probably bored of hearing, but my nesting instincts have been strong – urging me to bake almost daily. This loaf successfully used up of a bunch of greens whilst fulfilling my baking needs. Winning!
2 ½ cups spelt flour
2 teaspoons baking powder
2 teaspoons salt
2 cups shredded greens – I used kale, silverbeet + broccoli greens
½ cup parsley, chopped
½ cup mint, chopped
¼ cup dill, chopped
200g feta cheese, crumbled
1 cup Greek yogurt
½ cup olive oil
Grated pecorino cheese
Preheat your oven to 180*C and prepare a loaf tin by either lining with baking paper or coating in olive oil.
In a large bowl combine the spelt flour, baking powder, salt, pepper, greens, herbs and fetta cheese. Set aside.
In a large jug whisk the yoghurt, olive and eggs and add to the flour mixture. Stir until just combined.
Pour the batter in your baking tin, top with some grated Pecorino cheese and bake for approximately 45 minutes or until the top has browned and the insides are cooked. Insert a skewer to check whether the bread has cooked.
Allow to cool in the tin for 5 mins before inverting onto a cake rack. Allow to cool completely before slicing.