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When we hear the word “babka”, we think immediately of a sweet, full of chocolate braided bread, but it’s worth making a salty version from it as well. This garlic-spinach version is perfect as a second dish after a substantial soup or an excellent treat for guests, too. You can make a garlic and sour cream dipping cream to it, too. Its preparation is not complicated at all, the dough is very easy to handle. It doesn’t have to be raised for hours, so it is ready in a short time.
Spinach filling:
●200 g fresh or frozen spinach leaves
●2 cloves of garlic
●50 g margarine (or butter)
●salt as taste
Dough:
●250 g lukewarm plant-based drink (or milk)
●14 g freshly squeezed lemon juice
●40 g melted margarine
●1 egg yolk, size “M”
●250 g kate’s low carb sourdough bread mix
●It’s worth making the spinach filling first, so by the time the dough is kneaded, the spinach will be at just the right temperature.
●In a pan, heat the margarine, add the crushed garlic and the spinach. Simmer for a few minutes then add salt to taste.
●To the dough: mix the plant-based drink, the lemon juice, the egg yolk and the melted margarine, then add the flour mix. Knead a smooth, homogeneous, elastic dough. Let it rest for 5 minutes.
●Roll the dough out on a surface sprinkled with rice flour into a 30 x 40 cm thin rectangle and spread the spinach evenly on its top.
●Roll up the dough along its longer side.
●With a sharp knife, cut the rolled up dough in half lengthwise, then twist the halves together (as if you were braiding them). A feltekert rudat egy éles késsel vágjuk hosszában félbe, majd a két fél rudat tekerjük össze.
● Preheat the oven to 180°C.
●Place the dough into a bread loaf pan lined with parchment paper and let it rest for 10-15 minutes.
●Transfer it to the oven and bake for about 40 minutes.
