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).