SASKO SPINACH FETA AND CUMIN CRUSTY BREAD
1 hour 
4 - 6 
INGREDIENTS
Metric
Imperial
- 80 g frozen spinach, thawed and chopped
- 2 cups SASKO SELF-RAISING WHEAT FLOUR
- 1 tsp cumin seeds, toasted and ground
- 1/2 tsp salt
- 1 cup parmesan cheese, grated
- 120 g feta cheese, crumbled
- 3/4 cup milk
- SASKO CAKE WHEAT FLOUR for dusting
- 2.82 oz frozen spinach, thawed and chopped
- 2 cups SASKO SELF-RAISING WHEAT FLOUR
- 1 tsp cumin seeds, toasted and ground
- 1/2 tsp salt
- 1 cup parmesan cheese, grated
- 4.23 oz feta cheese, crumbled
- 3/4 cup milk
- SASKO CAKE WHEAT FLOUR for dusting
METHOD
- Preheat the oven to 200C.
- Squeeze out the excess liquid from the spinach and set aside.
- In a bowl, add SASKO SELF-RAISING WHEAT FLOUR and add the spinach, salt, cumin, Parmesan and feta.
- Stir in the some of the milk (you may not need to use it all) to make a soft and sticky dough.
- Cover the dough and set aside for 30 minutes to rest.
- Turn the dough out onto a dusted surface and divide into 4 to 6 pieces.
- Shape each piece into an oval bun and place on a well-greased baking tray.
6 
