Parmesan Kale Bread

By Katie Chudy | October 05, 2015
I was not one of those people who loved kale—until I found new ways to introduce my taste buds to this flavorful, versatile green. Now I can’t seem to get enough of it. If you’re like me and need some convincing, give this recipe a shot; it may change your mind about kale. If you’ve already fallen under this mighty green’s spell, then you’ll love this bread.


  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 2 cups (140 g) chopped kale
  • 1 cup (235 ml) warm water
  • 2 1/2 teaspoons (10 g) yeast
  • 2 teaspoons honey
  • Pinch of freshly grated nutmeg
  • 1 cup (100 g) grated
  • Parmesan cheese, divided
  • 1 ½ cups (180 g) whole wheat flour
  • 1 ¾ cups (210 g) all-purpose flour
  • 1 teaspoon kosher salt
  • 1 egg
  • Zest of 1 lemon
  • 2 tablespoons (5 g) chopped fresh basil


Yield: 1 loaf, 8 to 10 slices

In a small skillet over medium heat, heat the oil and add the kale. Heat the kale until it has wilted down but still is vibrantly green, 3 to 4 minutes. In a small bowl, combine the water, yeast, and honey. Stir to combine and let sit until the yeast gets foamy.

Using a stand mixer with the dough hook attachment, combine the nutmeg, ⅔ cup (65 g) of the cheese, both flours, and salt. If you don’t have a stand mixer, combine these ingredients by hand in a large bowl. Add the egg and lemon zest and mix on low speed. Slowly add the yeast mixture, along with the cooked kale and basil. Knead for about 5 minutes on medium speed, or until the dough releases from the sides of 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. If the dough still sticks to the sides of the bowl or to your hands and looks a little wet, add another 1/4 cup (30 g) flour. 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.

Preheat the oven to 350oF (180oC, or gas mark 4). Once the dough has doubled in size, punch it down with your hands and lay it in a bread loaf pan. Pour the remaining ⅓ cup (35 g) cheese on top of the dough. Bake for about 45 minutes to 1 hour, or until the internal temperature of the dough is 200oF (93oC). Let cool for a couple of minutes before cutting into it. Wrap any remaining bread tightly with plastic wrap.

Excerpted from Superfood Sandwiches by Katie Chudy (Fair Winds Press, 2015).

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