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Spinach and walnut flower
45 m active | 2 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 357
  • Fat about 18g
  • Carbohydrates about 36g
  • Protein about 11g
This is needed
This is needed for 1 bread
  • 1.5 tsp salt
  • 500 g light spelt flour
  • 2 dl water
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 2 tsp sugar
  • 10 g baby spinach
  • 1 eggs
  • 60 g butter, soft
  • 60 g walnut kernels, roasted, roughly chopped
  • 100 g baby spinach
  • 2 garlic clove, squeezed
  • 80 g butter, soft
  • 50 g grated Parmesan
  • 0.5 tsp salt
  • 1 tsp spirulina
  • a little pepper
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And that's how it's done
And that's how it's done
Mix the flour, salt, sugar and yeast in the food processor bowl. Puree the water and spinach, add with the egg and butter. Using the dough hook on a food processor, knead for approx. 5 mins. to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1 hr.
Puree the spinach, nuts, butter and garlic. Stir in the cheese and spirulina, season.
To braid
Quarter the dough. On a lightly floured surface, roll out each quarter into a circle (approx. 25 cm in diameter), spread the filling over 3 of the circles. Stack the circles on top of each other, finishing with the empty circle, press down gently, place on a baking tray lined with baking paper. Make 8 incisions from the centre, leaving a border of approx. 2 cm all the way around and creating 8 equal triangles on the inside. Make a cut between every 2 incisions, creating 8 equal triangles, each with a snip in the middle. Fold the long side of the triangle inwards so that the inside of the incision is visible. Cover and leave to rise for a further 20 mins.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool completely on a rack.

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