Parmesan Kale Bread

 

1 loaf (8 to 10 slices)

• 2 tablespoons olive oil
• 2 cups chopped kale
• 1 cup warm water
• 2½ teaspoons yeast
• 2 teaspoons honey
• Pinch of ground nutmeg
• 1 cup grated Parmesan cheese, divided
• 1½ cups whole wheat flour
• 1¾ cups all-purpose flour
• 1 teaspoon salt
• 1 egg
• Zest of 1 lemon
• 2 tablespoons chopped fresh basil

1. In a small skillet over medium heat, heat oil and add the kale ; heat the kale until it has wilted down but still is vibrantly green, 3 to 4 minutes.
2. In a small bowl, combine the water, yeast, and honey ; stir to combine and let sit until the yeast gets foamy.
3. Using a stand mixer with the dough hook attachment, combine the nutmeg, two-third cup of the cheese, both flours, and salt (if you don't have a stand mixer, combine these ingredients by hand in a large bowl).
4. Add the egg and lemon zest and mix on low speed ; slowly add the yeast mixture, along with the cooked kale and basil.
5. Knead or about 5 minutes on medium speed, or until the dough releases rom the sides o the bowl and forms a ball in the center (if making dough by hand, knead the dough on a floured surface for about 10 minutes, or until the dough becomes smooth and elastic but is still a little sticky).
6. If the dough still sticks to the sides of the bowl or to your hands and look a little wet, add another ¼ cup flour.
7. Put the dough in a large, greased bowl, cover with plastic wrap, and let rest in a warm place until it doubles in size, about 1 hour.
8. Preheat the oven to 350F (180C).
9. Once the dough has doubled in size, punch it down with your hands and lay it in a bread loaf pan.
10. Pour the remaining one-third cup cheese on top of the dough ; let rest in a warm place until doubles in size.
11. Bake for about 45 minutes to 1 hour, or until internal temperature of the dough is 200F (93C).
12. Let cool for a couple of minutes before cutting into it ; wrap any remaining bread tightly with plastic wrap.

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