Beet-green bread

Breads stuffed with wild and cultivated greens are popular in the mountainous regions of Georgia, including in nearby Ossetia. Beet greens and their stems are nutritious and taste great yet they’re all too often thrown away. If you can’t find them, substitute fresh rainbow or Swiss chard, or use part spinach. For the dough, and to form the bread, follow the Master Recipes. This bread works well with both the yeast and the yogurt doughs. The quantity of fil