BREAD

At some point, every cook wants to bake their own bread, to bring love into the house and the wonderful aroma of freshly baked bread. This home-baked bread recipe is a little gift from cookbook author Signe Meirāne and Smiltenes Piens this spring!

Ingredients

250g Smiltenes Piens lactose-free kefir
270g fine spelt or wheat flour
2.5 tsps baking powder
1/3 tsp black pepper
1 tsp dried oregano
50 g cedar nuts
4 medium eggs
40g basil pesto
150 ml mild olive oil
80g spinach if desired - 4 slices of pancetta

Preparation

Steam the spinach in a saucepan and, when slightly cooled, squeeze out the excess liquid. Preheat the oven to 190 degrees hot. Line a 30 x 10 cm baking tray with baking paper. In a large bowl, mix the flour, baking powder, salt, pepper and oregano. In another bowl, mix the eggs, pesto, oil and kefir, using a fork just enough to mix everything together. Add the spinach. Stir the liquid ingredients into the dry ingredients and mix, stirring as little as possible, but making sure everything is evenly mixed – so that the mixture does not appear to be completely mixed. Pour into the tin and place the pan in the oven (one compartment below the middle). Bake for about 50 min -60 min, until a toothpick inserted in the centre comes out clean. Remove and cool in the tin for 10 min. Remove from the tin and cool slightly on a wire rack.

End result