Hearty Bean and Greens Bread Bowl

1. Make the Bread

In a large mixing bowl, combine 3 cups of unbleached all-purpose flour, 0.25 cups of teff flour, 0.25 cups of almond flour, 2 tablespoons of raw cane sugar, 2 teaspoons of instant yeast, and 0.75 teaspoons of fine sea salt. Gradually add 1 cup of warm water and 0.25 cups of melted coconut oil. Knead the mixture for about 5-7 minutes until the dough becomes soft and stretchy.

2. Let Dough Rise

Grease a large bowl with a bit of coconut oil and place the dough inside. Cover it with a towel and let it rise in a warm place for about an hour, or until it doubles in size.

3. Preheat Oven for Broccoli Rabe

While the dough is rising, preheat your oven to 425°F.

4. Blanch and Roast Broccoli Rabe

Blanch 1.5 pounds of trimmed broccoli rabe in boiling water for about a minute, then drain and transfer them to a baking sheet lined with parchment paper. Toss the broccoli rabe with 1 tablespoon of olive oil and 1 teaspoon of kosher salt. Roast them in the oven for about 20 minutes until they are tender and slightly crispy.

5. Cook the Beans

Drain the soaked beans and place them in a large pot of water. Bring to a simmer and cook for about an hour until they are tender.

6. Prepare Bean Mixture

In a separate pan, heat 2 tablespoons of olive oil over medium heat and sauté 1 cup of finely diced yellow onion, 1 minced garlic clove, and 0.5 teaspoons of minced fresh ginger until fragrant. Add 1 tablespoon of Berbere Spice Blend and 1 tablespoon of tomato paste, stirring well to combine. Pour in the pureed 14.5-ounce can of diced tomatoes and add 1.5 cups of diced peeled Yukon gold potatoes. Mix in the cooked beans and season with kosher salt and freshly ground white pepper. Let the mixture simmer for around 30 minutes until the potatoes are tender and the flavors meld together beautifully.

7. Shape and Rise Dough Portions

Grease a surface with coconut oil and divide the dough into six equal portions. Shape each portion into a round bun, flattening the tops slightly. Place the buns on a greased baking sheet, cover them, and let them rise for another 1.5 hours until they've puffed up nicely.

8. Bake the Buns

Preheat your oven to 350°F. Bake the buns for about 25 minutes until they turn a lovely golden brown. Remove them from the oven and brush the tops with a bit more melted coconut oil for a shiny finish. Allow them to cool on a wire rack.

9. Assemble Bread Bowls

To assemble your bread bowls, cut off the tops of the buns and hollow out the insides. Fill each bread bowl with the hearty bean mixture, top with roasted broccoli rabe, and garnish with a sprinkle of Persillade and a pinch of flaky sea salt. Serve immediately.