/ Thursday, September 19, 2013 / 3 Comments / Breads and Bakes , Breakfast , Vegetables , Vegetarian
This Kale bread has a lightly sweet flavor, good texture, and slices beautifully. The flavor of the kale and olive oil really comes through. It's delicious and excellent with any egg dish.
2 Cups/100 grams Chopped Organic Curly Kale Leaves
¾ Cup Water
2 Cups/240 grams Organic All-Purpose Flour
¾ Cup/90 grams Organic Pastry Flour
¾ tsp Instant Yeast
1 ½ Tbsp Fine Granulated Sugar
¼ tsp Sea Salt
2 Tbsp Extra-Virgin Olive Oil
Additional all-purpose flour, if needed
Combine kale and water, puree until smooth. Pour kale juice through a fine-mesh sieve into a bowl.
Place the flours, yeast, sugar, sea salt, olive oil, and kale juice in a mixing bowl. Attach the dough hook. Stir and knead until the dough is soft and elastic. (If the dough is too soft, begin adding more all-purpose flour, one tablespoon at a time.)
Place the dough into an oiled bowl; turn dough over so that the top is greased too. Cover with plastic wrap or a damp tea towel and leave the dough to rise, about an hour.
Punch down the dough. Roll into a rectangle, beginning at short end, roll up tightly as for jellyroll. Pinch seams and ends to seal. Place dough into oiled loaf pan. Cover and let rise again for about 45 minutes.
Preheat oven to 375˚F. Bake 30 to 35 minutes or until golden brown. Turn bread onto a cooling rack to cool.
Make one loaf