Step By Step: Stuffed Green Veggie Bread

Servings: Serves: 8

Nutritional Information:

Per serving (124g)

Calories 334, Fat 10g, Saturates 3.5g, Sugars 2g, Salt 1.4g


Ingredients

Method

1

In a large bowl, mix together the flour, yeast, sugar and salt.

2

Mix in the warm water and three tablespoons of the olive oil, until a rough dough forms. Bring the dough together with your hands and transfer to a lightly floured worktop.

3

Knead the dough for around 7 minutes, or until it forms a smooth, elastic ball. Lightly coat the dough with oil and place in a large bowl.

4

Cover with cling film and leave to rise in a warm place for around 1 hour, or until doubled in size.

5

Heat a small splash of the remaining oil in a small frying pan and add the onions and a pinch of salt. Cook gently for a few minutes until beginning to soften, before adding the garlic, spinach and courgette to the pan. Cook for a further 5 minutes. Set aside to cool.

6

Mix together the onion mixture, capers, the dairy-free cheese, most of the rosemary and season well with salt and pepper.

7

When the dough has risen, turn it out onto a floured surface and knock it back to remove the air. Roll out to a rough rectangle approx. 40cm x 30cm.

8

Leaving a 2cm border around the edge, spread the filling evenly over the dough.

9

Fold the borders in over the filling and roll up the dough to encase the filling completely. Preheat oven to 180°C/350°F/Gas 4.

10

Brush the top of the loaf with a little oil and sprinkle with the remaining rosemary. Season with some extra salt and pepper. Transfer the loaf to a floured baking sheet and bake for 35-40 minutes, or until crusty and golden. Remove and leave to cool for at least 20 minutes before slicing and serving.

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