Green vegetable bread
8
Easy
15 minutes, plus 1 hour’s proving time
25 minutes
"This bright green bread is a conversation starter, and a genius way to used up leftover greens. If you don’t have leftover greens, a bunch of kale will deliver on both colour and flavour. I love baking individual breads for dinner guests and serving with this creamy, nutty pistachio butter – the green-on-green is so striking, and makes for cool sandwiches, too!" – Khanya Mzongwana
Ingredients
Method
- 800 g cake flour
- 10 g instant dry yeast
- 1 t salt
- 200 g leftover green vegetables (or 200 g Woolworths green vegetable medley)
- 2 cups lukewarm water
- 4 T extra virgin olive oil For the pistachio butter:
- 250 g butter, softened
- 100 g pistachios, shelled and roughly chopped
- 30 g parsley, roughly chopped
Method
Ingredients
1. Combine all the dry ingredients in a bowl. Blitz the vegetables in a blender until smooth. Stir the vegetable purée and olive oil into the dry ingredients until a shaggy dough forms.
2. Gradually stir in the water until a pliable but sticky dough forms. Turn the dough out onto a floured surface and knead until firm and smooth.
3. Grease a bowl and place the dough inside. Cover with a tea towel and allow to prove for an hour. Twist the dough into rings and place on a greased baking sheet. Bake for 20–25 minutes or until golden brown. Serve warm with the butter.
4. To make the pistachio butter, place all the ingredients in a blender and blitz until smooth. Place in a container and refrigerate. Bring to room temperature 10 minutes before serving.
Photograph: Jan Ras
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