Quinoa, Silverbeet & Feta Bread

Served slathered with butter, topped with eggs for breakfast or toasted and dipped in your favourite soup, this delicious bread is versatile and looks pretty too!

Ingredients

1/4 cup (50g) white quinoa (uncooked) 2 cups (300g) self-raising flour 60g butter, chopped 1 cup silverbeet, finely shredded 100g feta, crumbled 1 cup (250mL) buttermilk Extra quinoa (uncooked) for sprinkling

Method

Preheat oven to 220°C. Line a baking tray with baking paper. Place the quinoa in a small bowl and cover with plenty of cold water. Set aside for 15 minutes to soak. Drain well. Place the flour in a large bowl. Use your fingertips to rub the butter into the flour until mixture resembles fine breadcrumbs. Add the silverbeet and feta and stir to combine. Add the quinoa and buttermilk and stir until a soft but sticky dough forms. Turn dough onto a lightly floured surface and gently knead until smooth. Shape dough into a 20cm-diameter disc. Place on the lined tray. Use a small sharp knife to cut a cross, about 1cm deep, into the top of the dough. Sprinkle the dough with extra quinoa. Bake for 15 minutes. Reduce oven to 180°C and bake for 30 minutes or until golden and loaf sounds hollow when tapped on base. Transfer to a wire rack to cool.