I made carrot-ginger soup again, this time using lemon juice. I wanted both bread and a green leafy vegetable to accompany it, so I decided to make a basic bread (flour, water, yeast, salt, sugar, oil) and mix in some thawed kale after the first rising. I used a mix of whole-grain rye and whole-grain spelt flours.
I then shaped the dough into balls and topped them with sesame seeds, poppy seeds, sunflower seeds or pumpkin seeds.
The next day I dipped my leftover bread bites in baba ghanoush.