Thursday, May 24, 2012

Whole Wheat Spinach Bread


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

Ingredients

  • 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

Directions
  1. Proof yeast in water with a pinch of sugar.
  2. Mix drained spinach, water, yeast, salt, sugar, oil, onion powder and whole wheat flour in mixer for 5 minutes
  3. 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
  4. Knead outside the bowl until it’s smooth. Let rise for 45 minutes
  5. Divide dough into two pieces. Shape into round or batards and let rise another hour.
  6. 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

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