Spinach Coriander Chive Bread

Name: Spinach Coriander Chive Bread
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 100 g All-Purpose Flour (100 grams - all purpose flour); 100 g Wheat Flour (100 grams - whole wheat flour); 10 tbsp Low-Fat Milk (10 tablespoons - low fat milk); 1 ½ tbsp Sunflower Oil (1 1/2 tablespoons - sunflower oil); 1 tsp Yeast (1 teaspoon - dried yeast); ½ tsp Granulated Sugar (1/2 teaspoon - white sugar); ¾ tsp Table Salt (3/4 teaspoon - salt); 2 tbsp Chives (2 tablespoons - chives, finely chopped); 2 tbsp Cilantro (2 tablespoons - coriander leaves, finely chopped); 3 tbsp Spinach (3 tablespoons - spinach, shredded); 0 pieces Full Cream Milk (some milk to brush the bread); 3 pieces Sliced Bread (3 assorted seeds to sprinkle on the bread (pumpkin, sesa)

40 minMexican

Servings4

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Vegetarian
Pescatarian

Steps

1Preheat the oven to 200 degree C and grease a baking tray.
2Place the milk, sugar and yeast in a bowl.
3Mix well and leave in a warm place until frothy, about 10 - 15 minutes
4Sift the flours, chives, coriander leaves, spinach and salt into a bowl. Rub in the oil until the mixture resembles fine breadcrumbs.
5Add the yeast mixture to the flour and mix to form a soft but manageable dough( add 1 tbsp of flour at a time, if the dough is too sticky, but avoid adding too much of flour).
6Place the dough in an oiled bowl, cover with cling film and leave to rise in a warm place until double in size (about an hr).
7Turn out onto a floured surface, knead again lightly and shape the dough into a loaf.
8Allow the loaves to rest on a greased baking tray, covered loosely with a plastic wrap and leave to rise in a warm place until it doubles in size.
9Remove the plastic wrap.
10Brush the top of the loaves with some milk and sprinkle the seeds.
11Bake in the preheated oven for 15-20 minutes.
12Allow to cool on a wire rack completely.