Warrigal greens bread or rolls
A distinctly green, slightly sweet, moreish bread.
Ingredients
- 500 g strong white bread flour
- 60 g Warrigal Greens on the stem seed cases removed
- 10 g fresh yeast or 5g dried yeast
- ½ tsp salt
- Warm water to make up 300ml of liquid when mixed with the blended warrigal greens
Instructions
Prepare the 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 smooth liquid. Try to ensure there are no chunky bits at all.
- Add warm water to the greens to make up 300ml liquid. Blend thoroughly.
Activate yeast
- 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.
- Let sit for about 5 minutes. The yeast should start bubbling.
Make dough
- Add the flour to a bowl with the salt.
- Pour on the creamed 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 – at least 6mins in the food processor, or at least 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.
Bake rolls
- When the dough has proven for the second time, place tins or trays 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.
Notes
To the baker goes the first taste-test - break open a fresh warm roll, or cut off a slice of bread, and spread generously with a salted butter. It will immediately melt into the warm crumb.
Enjoy.
Warrigal Green bread loaf
Tags Baking, Warrigal greens
Tried this recipe?Let us know how it was!
