* Exported from MasterCook *
Bread, Kale Feta
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups einkorn flour -- or whole wheat flour
1 cup white whole wheat flour
1 1/2 Tablespoons baking powder
1 pinch kosher salt
1 pinch black pepper
2 1/2 cups Tuscan kale -- shredded
1 cup feta cheese -- crumbled
2 eggs
1/2 cup extra virgin olive oil
3/4 cup yogurt -- plain, Greek style
3/4 cup whole milk
1/4 cup walnuts -- chopped, optional
Einkorn wheat is ancestral to emmer, spelt, durum and soft wheats.
It's available on the internet. You can use whole-wheat flour instead.
Tuscan kale or lacinato kale has flatter leaves and is said to be
slightly sweeter and more delicate than curly kale.
Preheat oven to 350F and grease a loaf pan or line with parchment paper.
Combine the flours, baking powder, salt, pepper, kale and feta in a large bowl.
Whisk together the eggs, olive oil, yogurt and milk in another bowl.
Pour the wet ingredients into the dry ingredients and mix together
until just combined. Transfer the batter into the loaf pan and
sprinkle the nuts on top (if using).
Bake for 45 - 50 minutes until a toothpick inserted in the middle of
the loaf comes out clean and edges start to brown. Let sit for 10
minutes before removing to a cooling rack.
S(Internet address):
"http://www.healthyseasonalrecipes.com/kale-feta-bread/";
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Per Serving (excluding unknown items): 252 Calories; 16g Fat (53.3%
calories from fat); 8g Protein; 22g Carbohydrate; 3g Dietary Fiber;
50mg Cholesterol; 366mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.
NOTES : 2017 - 0617