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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.
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