Try this Spinach Bread recipe.
- 3 1/2 c whole wheat flour
- 1 ts honey
- 1 tb dry active yeast
- 2 c finely-chopped onions
- 1 ts garlic chopped
- 1 1/2 ts extra-virgin olive oil
- 2 lb fresh spinach - (weighed
- 2 tb lemon juice
- 1/4 c extra-virgin olive oil; plus
- 1 ts ground cumin
- 2 ts kosher salt
- 1/2 c crumbled feta cheese
- 3/4 c warm water; (110 to 115
- Carbohydrate 323.935890010406 g
- Cholesterol 66.75 mg
- Fat 52.4038399581066 g
- Fiber 54.9161617068007 g
- Protein 74.6834737610471 g
- Saturated Fat 16.5906289939625 g
- Serving Size 1 1 Serving (1520g)
- Sodium 3198.64425001446 mg
- Sugar 269.019728303605 g
- Trans Fat 4.67575299843409 g
- Calories 1947 calories
Step-by-step
- Preheat oven to 375 degrees.
- In a bowl combine water, honey, 1 teaspoon of the salt, and sprinkle the yeast over the top. Set aside to foam. Then whisk in 2 tablespoons of olive oil, then sift 1 cup of flour and mix well. Set aside for 1 hour, or until it has a sponge-like texture.
- Meanwhile, in a medium skillet, heat 2 1/2 tablespoons olive oil and saute onions until tender, about 5 minutes. Then add the garlic, cumin, and remaining salt to the onions. Stir in the spinach, in small batches, and cook until the spinach is soft. Pour on the lemon juice. Drain spinach in a colander and reserve the cooking liquid.
- In a large bowl, place 2 cups of the remaining flour, making a well in the center of the flour. Pour the spongy mixture into the well. Knead for 10 minutes, adding enough of the cooking liquid to make it pliable yet firm. Transfer to a oiled bowl, cover with plastic wrap and let rise for 2 hours.
- Add the feta cheese to the dough and knead for 1 minute. Add the spinach mixture, sprinkle with the remaining flour, and mix together quickly. The dough is supposed to be moist and loose, dont knead again. Form into an oblong loaf and place the dough on a well-oiled baking sheet. Cover lightly with plastic wrap and let proof for 1 hour.
- Bake the bread for 20 minutes, then reduce the heat to 350 degrees and cook for another 30 minutes.
Incorporating wet greens into yeast dough requires deliberate moisture management to prevent a soggy interior crumb. Fresh spinach contains substantial water that must be thoroughly drained and pressed after cooking, utilizing the reserved vegetable liquid strictly as needed during kneading to control dough hydration. Whole wheat flour absorbs moisture differently than refined white flour, requiring an extended initial sponge resting period of one hour to soften the bran and permit proper gluten development.
For optimal preservation, bake the oblong loaf fully, allow it to cool completely on a wire rack for at least 45 minutes, and wrap tightly in plastic followed by aluminum foil before freezing for up to three months. Reheat frozen slices directly in a 350 degree Fahrenheit oven for 10 minutes to restore the crust without drying out the interior cheese and spinach filling. When adapting this formula, substituting regular cow's milk feta with goat cheese changes the moisture content slightly, meaning less reserved cooking liquid should be added during the initial mixing phase.
