Kale Swirl Bread


This wonderful loaf of bread offers another way to get ‘greens’ into your kids, Kale is very topical at the moment… maybe served with a warmed feta and Gozitan tomato salad..









Kale Swirl Bread

By 7th May 2016


kale-bread2-fullDissolve the yeast and sugar in the warm milk, add the oil. In a large bowl with the flour, add the yeasted milk liquid to the flour, mix, bring together, and turn onto a clean surface. Knead for ten minutes, until the dough in smooth and shiny. Place in a clean bowl, cover and rest in a warm place until it doubles in size (about an hour). Repeat with both mixes.

Knock the separate doughs and turn onto a clean surface.

Open each one into a rectangle and place on top of each other. Roll and place in a large loaf tin (2kg tin or two smaller ones).

Cover and rest in a warm place for about 40 minutes. Lightly brush with milk, sprinkle with a mix of oats, poppy seeds, chopped rosemary and sea salt,  and bake in a hot oven set on 200 degrees until golden (about 45 minutes) or better, until sounding hollow when tapped.

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