Recipes
Silverbeet bread
20 minutes, plus 55 minutes proving time
Preparation time
25 minutes
Cooking time
6 servings
Serves
Ingredients
225 g silverbeet, deveined, roughly chopped
210 ml silverbeet water
2 ½ tsp dried yeast
½ tsp sugar
500 g baker’s flour
40 ml olive oil
1 brown onion, approximately 150 g, finely diced
1 clove garlic, minced
1 tsp salt
50 g fresh dill, finely chopped
Polenta for dusting
Miele accessories
Method
- Place silverbeet on a perforated steam tray, place in the steam oven and Steam at 100°C for 1 minute. Cool and squeeze the silverbeet dry. Roughly chop and retain the liquid for the bread mix.
- Pour liquid into a measuring jug and add enough water to make up a total volume of 210 ml.
- In a bowl of a freestanding mixer, combine yeast, sugar, 1 tbsp of flour and 75 ml of the water. Stand for 10 minutes to activate.
- Heat the oil in a non-stick frying pan, on medium heat, induction setting 5 and sauté the onion and garlic until lightly coloured, allow to cool.
- Add all remaining ingredients to the activated yeast. Using the dough hook attachment knead the dough for 10 minutes on
medium speed. If the dough gets sticky, add more flour. - Allow the dough to rest for 5 minutes, before transferring into a greased bowl, covered with cling wrap.
- Place bowl onto a baking and roasting rack on shelf position 2. Select Conventional at 40°C and prove dough for 45 minutes.
- Remove dough from the bowl, cut into 2 equal pieces and shape into loaves. Dust a baking tray with polenta, score bread and leave for 10 minutes to rest at room temperature.
- Select Moisture Plus at 210°C with 1 manual burst of steam. When oven is pre-heated, place bread on shelf position 2, releasing the burst of steam immediately. Bake for 25 minutes.
Applicance Functions
Miele
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