Leafy Green Herby Dough Balls
These leafy dough balls can be ready in under half an hour and you don't need any special bread-baking skills to make them.
With just a few, basic ingredients and a bit of imagination, you can make these dough balls into a triumph of Daily-Dozening (technical term.)
This is bread bursting full of goodness - here we have greens, herbs, spices, wholegrain and even some ground flax seed if you wish.
You can take the basic dough ball mix and pack it full of Daily Dozen goodness.
In this case, we've got spinach and some dried marjoram to tick 'greens' off your Daily Dozen list. These dough balls are certainly green.
- 500g wholemeal flour
- 1 tsp dried instant yeast
- 1 tsp salt
- 330g water
I also added some frozen/defrosted spinach, some marjoram, some ground flax seed and some turmeric.
At this stage, you can get creative, adding nuts, seeds, oats, herbs, spices... Remember that you need quite a lot of something to make any impact on the flavour of your finished bread, so if you're looking for taste, go big! That said, if you put too many lumpy things into the dough, it'll have trouble rising, so limit the amount of seeds and veggies to give your dough a chance to grow.
Adjust the water/flour balance, if necessary, to get a dough that can be handled easily. Leave it to rise in the bowl for a while. The exact timing here depends on the temperature of your kitchen, but once the dough starts to feel springy, you can safely move on to the next step.
Shape the dough into small balls. You can easily make 16 largish dough balls or 32 small ones (they'll look really tiny when you make them but they're going to grow).
Leave the dough balls to rest and rise on a baking tray. Once they are springy to the touch (or you can't wait any longer, it's not crucial) you can bake them in a very hot oven (say about 220oC) until they smell delicious and are nicely browned. This will take about 12 minutes, for the smaller dough balls and longer if you made larger ones, of course.