I found a recipe for this bread a couple weeks ago. It wasn't an artisan loaf like I usually make. Instead, it was a soft squishy sandwich loaf. It looks a little like rye bread and doesn't have a very strong spinach taste. It's more of a wholesome wheat bread flavor with a slight vegetable aftertaste. It's a pretty tasty all purpose bread.
This recipe has been submitted to Yeastspotting
Whole Wheat Spinach Bread
- 10 oz frozen spinach, thawed
- 2 cups warm water
- 1 Tbsp + 1 tsp yeast
- 1 Tbsp sugar
- 2 tsp salt
- 3 Tbsp olive oil
- 1 tsp garlic powder
- 2 ½ cups whole wheat flour
- 3 cups all purpose flour
- Proof yeast in water with a pinch of sugar.
- Mix drained spinach, water, yeast, salt, sugar, oil, onion powder and whole wheat flour in mixer for 5 minutes
- Add all purpose flour half a cup at a time until the dough pulls away for the sides of the bowl. Knead for 5 minutes
- Knead outside the bowl until it’s smooth. Let rise for 45 minutes
- Divide dough into two pieces. Shape into round or batards and let rise another hour.
- Preheat oven to 425 degrees. Slash loaves and bake with steam for 40 minutes. Turn off oven and leave bread inside another 10 minutes.Whole Wheat Spinach Bread