This healthy home-made kale bread recipe is packed full of nutrition.
200ml Boiling Water
7g Yeast Sachet
325g The Pantry Strong White Flour
40ml Olive Oil – plus a little extra for greasing
1 level tsp Salt
1 level tsp Ground Black Pepper
10g Caster Sugar
900g/2lb Loaf Tin
Put the flour, yeast, sugar, salt and pepper into a large bowl and mix well.
Put the kale into a food processor and pour over the boiling water – process until the kale is well chopped.
Put this in with the flour mixture, along with the olive oil and mix well.
Turn out onto a floured surface and knead well for about 7 minutes.
Place back into the bowl, somewhere warm, covered with a tea towel and leave to prove for 45 minutes.
Oil the loaf tin with the olive oil.
Pre-heat the oven to 190°C/375°F/Gas Mark 5.
Turn out the dough and knead again for about 5 minutes.
Shape into an oblong and roll up.
Put the rolled up dough into the cake tin, cover with a towel and allow to rise for a further 40 minutes.
Bake in the oven for 30-35 minutes, until lightly browned, then turn out onto a wire rack to cool.
Chick peas, kidney and butter beans with a slash of lemon and smokey paprika for a healthy bean salad.
This deliciously healthy kale bread recipe is a must-try for any budding baker.