The beauty of this crusty spinach, feta and cumin breadroll recipe is it’s yeast-free!
Cooler days call for warming bowls of hearty soups and stews.
And, of course, those are best enjoyed with a slice of freshly-baked bread, ready for dunking or scraping up the last bits in the bowl.
Try this easy recipe for a delicious and nourishing spinach-laced breadrolls.
Bonus: it’s yeast-free, so you’re not competing with the whole world out to find yeast to bake their own bread or brew their own pineapple beer.
INGREDIENTS
● 80 g frozen spinach, thawed, finely chopped and with as much liquid squeezed out as possible
● 2 cups (420g/500ml) SASKO self-raising wheat flour
● 1 tsp (5ml) cumin seeds, toasted and ground, or 1/2 tsp (2.5ml) cumin powder
● 1/2 tsp salt
● 1 cup (125ml) Parmesan cheese, grated
● 120 g feta cheese, crumbled
● 3/4 (180ml) cup milk
● SASKO plain (cake) flour for dusting
METHOD
- Preheat the oven to 200C. Set aside a baking tray, lightly dusted with flour, the excess flour shaken off.
- Squeeze out the excess liquid from the spinach and set aside.
- In a bowl, add SASKO self-raising flour, then mix in the spinach, salt, cumin, Parmesan and feta.
- Stir in some of the milk (you may not need to use it all) to make a soft and sticky dough.
- Cover the dough and set aside for 30 minutes to rest.
- Turn the dough out onto a dusted surface,roll into a fat sausage shape and cut into 4 to 6 pieces.
- Shape each piece into an oval bun and place on the baking tray. Bake at 200 C for 20-25 minutes until golden brown and crispy.
