for 1 bread

Dough

500 g	light spelt flour
1 ½ tsp	salt
2 tsp	sugar
½ cube	yeast (approx. 20 g), crumbled
2 dl	water
10 g	baby spinach
1	egg
60 g	butter, soft

Filling

100 g	baby spinach
60 g	walnut kernels, roasted, roughly chopped
80 g	butter, soft
2	garlic cloves, squeezed
50 g	grated Parmesan
1 tsp	spirulina
½ tsp	salt
a little	pepper

How it's done

Dough

Mix the flour, salt, sugar and yeast in the food processor bowl. Puree the water and spinach, add with the egg and butter. Using the dough hook on a food processor, knead for approx. 5 mins. to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1 hr.

Filling

Puree the spinach, nuts, butter and garlic. Stir in the cheese and spirulina, season.

To braid

Quarter the dough. On a lightly floured surface, roll out each quarter into a circle (approx. 25 cm in diameter), spread the filling over 3 of the circles. Stack the circles on top of each other, finishing with the empty circle, press down gently, place on a baking tray lined with baking paper. Make 8 incisions from the centre, leaving a border of approx. 2 cm all the way around and creating 8 equal triangles on the inside. Make a cut between every 2 incisions, creating 8 equal triangles, each with a snip in the middle. Fold the long side of the triangle inwards so that the inside of the incision is visible. Cover and leave to rise for a further 20 mins.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool completely on a rack.

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