Summary

If you want to add more lacto ovo vegetarian recipes to your recipe box, Spinach Coriander Chive Bread might be a recipe you should try. For 94 cents per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This bread has 460 calories, 19g of protein, and 16g of fat per serving. This recipe serves 4. It is brought to you by Foodista. A mixture of all purpose flour, sunflower oil, yeast, and a handful of other ingredients are all it takes to make this recipe so tasty. 3 people were impressed by this recipe. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is excellent. Chive-Coriander Salmon and Cabbage, Coriander-Spiced New Potatoes in Spinach Sauce, and Coriander Bread are very similar to this recipe.

Instructions

Preheat the oven to 200 degree C and grease a baking tray. Place the milk, sugar and yeast in a bowl. Mix well and leave in a warm place until frothy, about 10 - 15 minutes Sift the flours, chives, coriander leaves, spinach and salt into a bowl. Rub in the oil until the mixture resembles fine breadcrumbs. Add the yeast mixture to the flour and mix to form a soft but manageable dough( add 1 tbsp of flour at a time, if the dough is too sticky, but avoid adding too much of flour). Place the dough in an oiled bowl, cover with cling film and leave to rise in a warm place until double in size (about an hr). Turn out onto a floured surface, knead again lightly and shape the dough into a loaf. Allow the loaves to rest on a greased baking tray, covered loosely with a plastic wrap and leave to rise in a warm place until it doubles in size. Remove the plastic wrap. Brush the top of the loaves with some milk and sprinkle the seeds. Bake in the preheated oven for 15-20 minutes. Allow to cool on a wire rack completely.

Ingredients

• 1 all purpose flour
• 2 whole wheat flour
• 3 low fat milk
• 4 sunflower oil
• 5 dried yeast
• 6 white sugar
• 7 salt
• 8 chives, finely chopped
• 9 coriander leaves, finely chopped
• 10 spinach, shredded
• 11 3milk to brush the bread
• 12 assorted seeds to sprinkle on the bread (pumpkin, sesa

Directions

• 1 Preheat the oven to 200 degree C and grease a baking tray.
• 2 Place the milk, sugar and yeast in a bowl.
• 3 Mix well and leave in a warm place until frothy, about 10 - 15 minutes
• 4 Sift the flours, chives, coriander leaves, spinach and salt into a bowl. Rub in the oil until the mixture resembles fine breadcrumbs.
• 5 Add the yeast mixture to the flour and mix to form a soft but manageable dough( add 1 tbsp of flour at a time, if the dough is too sticky, but avoid adding too much of flour).
• 6 Place the dough in an oiled bowl, cover with cling film and leave to rise in a warm place until double in size (about an hr).
• 7 Turn out onto a floured surface, knead again lightly and shape the dough into a loaf.
• 8 Allow the loaves to rest on a greased baking tray, covered loosely with a plastic wrap and leave to rise in a warm place until it doubles in size.
• 9 Remove the plastic wrap.
• 10 Brush the top of the loaves with some milk and sprinkle the seeds.
• 11 Bake in the preheated oven for 15-20 minutes.
• 12 Allow to cool on a wire rack completely.