My original plan for this Mega Marathon was to bake 26 protein rich breads. But I did not find the time to do that and then I modified it to protein rich bakes. Finally I figured I would showcase different vegetarian proteins because quite a few vegetarians I know are tired of the question, ‘What is your protein source?’ But I wanted to have at least one bread in the list. When I saw that spelt flour is protein rich, I knew I had to bake with it.
Remember that Spinach dosa I made last week? I had some of that purée left and needed to use it somewhere before I left for Mumbai. So the idea of a spelt flour bread with spinach was born. I baked it the last day before leaving and so it had to be a quick bread and not my usual yeast bread.
Whenever I try a new recipe and make modifications to it, my thought is ‘what is the worst that can happen?’ And then I plod on trying to cook it. This time the results were good but the bread was a little dry. It works great with some butter / cheese. The next time I plan to try it with a 2 tbsp more spinach puree / oil to make it a loaf that can be eaten as is.
Protein – Spelt flour and spinach
Makes one 7″ loaf
WHAT WE NEED
Spelt flour 1 1/2 cups
Salt 1/2 tsp
Baking soda 1/2 tsp
Honey /maple syrup 1 tbsp
Coconut oil 5 tsp
Spinach puree 1/2 cup + 1 tbsp
Quick cooking oats 2 tbsp
Sunflower seeds 1 tbsp
WHAT TO DO
- Preheat the oven to 175C and grease a 7″ loaf tin
- In a large bowl, combine the flour, baking soda and salt
- In another bowl, mix the honey, oil and spinach puree
- Mix the wet ingredients with the dry ingredients to form a dough
- Shape the dough into a loaf and transfer it to the loaf pan
- Sprinkle the oats and sunflower seeds on top
- Bake for 30- 35 minutes till golden brown on top
- Let it cool for around 20 minutes before cutting it
- Enjoy with some butter / cheese!