Warrigal greens bread or rolls
Warrigal greens, it turns out, make a remarkably sweet, smooth, pale green bread. I honestly thought the sweetness was coming from the sugar I was using to activate the dried yeast, so I switched to fresh yeast … and it tasted exactly the same.
I should try them in scones.
In the meantime, this is particularly delicious straight out of the oven, or toasted, spread with salty butter and vegemite, or a good local jam or jelly.
This recipe was published as part of an article I wrote for the Southern Harvest Association, as A late Summer harvest lunch
500g strong white bread flour
60g warrigal greens on the stem, seed cases removed
10g fresh yeast, or 5g dried yeast
½ tsp salt
Tepid water to make up 300ml of liquid when mixed with the blended warrigal greens
- Place the warrigal greens in a saucepan and add water until greens are half covered.
- Boil the warrigal greens for about 3 minutes, using a spoon to push leaves and stems under the water.
- Drain the greens and rinse briefly with cold water. Note: you can’t re-use the warrigal green water in the bread – it must be discarded due to the oxalites that have just been removed.
- Add greens to a food processor or blender and add a few tablespoons of water.
- Blend the greens to a liquid. Try to ensure there are no chunky bits at all.
- Add water to the greens to make up 300ml liquid.
- Place yeast in a small bowl.
- Add about a tablespoon of the warm liquid to the yeast, and stir/cream until the fresh or dried yeast is liquid.
- Add the flour to a bowl with the salt.
- Pour on the yeast, then add the warrigal green liquid.
- Mix until you have a dough (I use a food processor with a dough hook, but you can use your hands of course!).
- Knead until the dough is soft and satiny and a rich green colour – about 6mins in the food processor, or about 12mins by hand.
- Cover dough with a teatowel and let rise in a warm place for 1 – 1.5 hours.
- After this time, pull the dough out and knead gently for a couple of minutes until the air has been removed.
- Either shape the bread into a loaf as per your own preference, or shape into bread rolls and place on trays.
- Cover and let rise again for an hour (for a loaf) or 20mins (for rolls).
- During this time, pre-heat the oven to about 205C-210C.
- When the dough has proven for the second time, place straight in the oven and bake for 30mins (loaf) or 20mins (rolls). If baking a loaf, drop the temperature to 180C for the last 10mins.
- Remove from the oven and let cool before removing from bread tins or baking trays.