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Warrigal greens bread or rolls

Green-tinted bread rolls are wrapped in a tea towel. A stem of fresh spinachy warrigal greens sits on top of them.
A distinctly green, slightly sweet, moreish bread.
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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.
    A bright green liquid pours from one container to another.
  • 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!
    A textured green substance against a blue background. It's bred dough made with warrigal greens, in a blue bowl.
  • 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.
A loaf of bread has a distinct green tinge.

Warrigal Green bread loaf

Collections Baking, Warrigal greens
Tags Baking, Warrigal greens
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