Kale and Feta Spelt Bread

This is a healthy loaf of bread. It goes really well with scrambled eggs topped with smoked salmon. I used walnut oil to make the bread, but have used olive oil too. If too much flour is used, the bread will become dense. I suggest using the gram weights to measure the ingredients. This will ensure that you get a light and fluffy loaf of bread. It's perfect for Sunday brunch. This recipe can also be found at gardengirlrecipes.com.

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Ingredients

2½ cups spelt flour (287 grams)

2 tsp baking powder

½ tsp salt

¼ tsp pepper

2 cups shredded lacinato kale (about 55 grams)

¼ cup freshly chopped parsley (about 10 grams)

¼ cup fresh chopped mint (about 10 grams)

¼ cup fresh chopped dill (about 5 grams)

155 grams feta cheese, crumbled

1 cup yogurt

½ cup oil

2 eggs

½ grated Pecorino cheese, divided (about 45 grams)

Preheat the oven to 350°F and grease a loaf pan.

Combine the spelt flour, baking powder, salt, and pepper in a large bowl

Add the kale and herbs. Mix well.

Add the feta cheese and ¼ cup (about 22 grams) Pecorino cheese. Mix well and set aside.

In another bowl, whisk the yogurt, oil, and eggs.

Combine the yogurt mixture and the flour mixture together.

Pour the batter into the greased loaf pan.

Top with the remaining grated Pecorino cheese

Bake for 45-50 minutes. Then let cool for 5 mins before inverting onto a rack. It's best to allow the loaf to cool completely before slicing.

Serve with scrambled eggs and lox.