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Spinach Bread 1

Spinach Bread 1 recipe image
This rustic whole wheat spinach bread combines earthy grains with the vibrant freshness of wilted spinach. The honey adds a subtle sweetness that balances the savory notes of the greens, while the olive oil ensures a tender crumb. Perfect for sandwiches, toast, or simply with butter, this loaf brings a pop of color and nutrition to your table. It&# 226;ÂÂs an excellent way to use up excess spinach and makes for a hearty, wholesome side dish at any meal.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 17.9
Dietary: Vegetarian
Description
This rustic whole wheat spinach bread combines earthy grains with the vibrant freshness of wilted spinach. The honey adds a subtle sweetness that balances the savory notes of the greens, while the olive oil ensures a tender crumb. Perfect for sandwiches, toast, or simply with butter, this loaf brings a pop of color and nutrition to your table. It&# 226;ÂÂs an excellent way to use up excess spinach and makes for a hearty, wholesome side dish at any meal.
Ingredients
  • 3/4 cup Warm water (110 - 115)
  • 1 teaspoon Honey
  • 2 teaspoon Kosher salt
  • 1 tablespoon Dry active yeast
  • 2 pounds Fresh spinach (weighed before cleaning)
  • 3 1/2 cups Whole wheat flour
  • 1/4 cup Extra-virgin olive oil
Directions
  1. 1
    Wash and dry the fresh spinach thoroughly, then chop it roughly.
  2. 2
    In a large saucepan, heat 1 tablespoon of the olive oil over medium heat.
  3. 3
    Add the chopped spinach to the pan and sauté until wilted and tender, about 3-5 minutes.
  4. 4
    Remove from heat and let the spinach cool slightly, then squeeze out excess moisture using a clean kitchen towel or cheesecloth.
  5. 5
    In a large mixing bowl, combine the warm water, honey, and yeast.
  6. 6
    Let the mixture sit for 5-10 minutes until foamy and activated.
  7. 7
    Add the remaining olive oil, salt, and sautéed spinach to the yeast mixture.
  8. 8
    Gradually add the whole wheat flour, one cup at a time, mixing until a shaggy dough forms.
  9. 9
    Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
  10. 10
    Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
  11. 11
    Punch down the dough to release air bubbles.
  12. 12
    Shape the dough into a loaf and place it in a greased 9x5-inch loaf pan.
  13. 13
    Cover and let rise again for 30-45 minutes until the dough reaches the top of the pan.
  14. 14
    Preheat the oven to 375ðF (190ðC).
  15. 15
    Bake the loaf for 30-35 minutes until golden brown and the internal temperature reaches 190ðF (88ðC).
  16. 16
    Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 17.9kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 9773.4mg408%
Total Carbohydrate 3.9g2%
Dietary Fiber 0.3g2%
Sugars 1.0g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the spinach is thoroughly dried after squeezing out moisture to prevent the dough from becoming too sticky.

If the dough feels too dry, add water one tablespoon at a time. If too sticky, add flour sparingly.

Store the bread in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.

For a softer crumb, you can substitute half of the whole wheat flour with all-purpose flour.

Keywords: spinach, bread, whole wheat, yeast, honey, olive oil, green bread, homemade, vegan, healthy, bakery, loaf, rising, dough, fresh herbs, vegetable bread, comfort food
Read it online: https://www.chefs-mate.com/recipe/spinach-bread-1/