for 4 people

Dough

500 g	rustic flour
100 g	walnut kernels, roasted
½ cube	yeast (approx. 20 g), crumbled
½ bunch	oregano, leaves torn off
2 tsp	salt
3 ¾ dl	water
2 tbsp	honey
1 tbsp	olive oil

Spinach

1 tbsp	olive oil
1	onion, cut into thin slices
200 g	leaf spinach
3 sprig	oregano, finely chopped
¼ tsp	nutmeg
¼ tsp	salt
a little	pepper

To shape

a little

rustic flour

Spinach dip

150 g	plain greek yoghurt
150 g	mozzarella
¼ tsp	salt
1 tbsp	pine nuts, roasted

How it's done

Dough

In the food processor bowl, mix the flour with all the other ingredients up to and including the salt. Pour in the water, honey and oil, knead into a moist dough using the dough hook on the food processor for approx. 5 mins. With wet hands, fold all four sides of the dough into the middle. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Spinach

Heat the oil in a pan. Add the onion, sauté for approx. 5 mins. Add the spinach, allow to wilt. Add the oregano, nutmeg, salt and pepper, mix, season, leave to cool.

To shape

On a damp work surface and with wet hands, fold all four sides of the dough into the middle, shape into a ball. Place the dough on a sheet of baking paper, dust the bread with flour. Cover and leave to rise for approx. 15 mins.

To bake

Place the cooking pot (incl. lid) in the lower half of the oven. Preheat the oven to 240 °C. Place the dough and baking paper in the hot pot. Cover and bake for approx. 25 mins. in the lower half of the oven. Remove the lid, reduce the heat to 200 °C and bake for a further 15 mins. Remove the bread from the oven, leave to cool on a cooling rack.

Spinach dip

Place 2 tbsp of yoghurt and the mozzarella in a measuring cup, puree. Mix in the remainder of the yoghurt, season with salt. Place in a small bowl along with the spinach, mix, top with the pine nuts. Serve the yoghurt and spinach dip with the bread.

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