Rustic whole wheat spinach bread made with fresh or frozen spinach. An easy bread recipe for a healthy and colorful bread you’ll love to eat!
- 10 ounces frozen spinach, thawed
- 2 cups warm water
- 1 tablespoon plus 1 teaspoon of instant yeast
- 1 tablespoon sugar
- 2 teaspoons salt
- 3 tablespoons olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 1/4 cups whole wheat flour
- 3 cups all-purpose flour
- Thaw and squeeze out as much moisture from the spinach as you can.
- Put the spinach, water, yeast, sugar, salt, olive oil, onion powder, garlic powder, and whole wheat flour in the bowl of your stand mixer and mix well for 5 minutes (feel free to use a hand mixer if you have one).
- Scrape down the sides a few times, as needed. Add the all-purpose flour a half cup at a time until the dough starts to pull from the sides.
- Continue to mix the dough for another 5 to 8 minutes. After the dough has been mixed, turn it out onto a lightly floured surface and knead it by hand until the dough is no longer sticky to the touch, adding more flour as needed. The dough should be smooth and elastic.
- Form the dough into a smooth ball and place on a lightly floured board and cover it with a clean tea towel.
- Allow the dough to double in size, about 45 minutes.
- After the dough has doubled, divide it into two equal parts. Shape into two round or two long french bread-style loaves.
- Place the loaves on a large baking sheet that has been lined with parchment paper.
- Cover with a towel and allow the loaves to rise until almost doubled, about one hour.
- While the dough is rising, preheat the oven to 400 degrees F.
- When the loaves are ready, using a very sharp knife cut 1/2 inch deep slashes along the top every few inches.
- Place the bread in the oven and cook for 40-50 minutes until the bread is deep brown and sounds hollow when tapped.
- Remove from oven and allow to cool on a wire rack before slicing.
- You can wilt 10 ounces of fresh spinach if you don’t have frozen; it’ll work just fine, too. Just be sure to remove as much moisture as you can before adding it to the bread and give it a rough chop before cooking it so that the pieces are smaller than a whole leaf.
- Prep Time: 2 hours
- Cook Time: 45 min
- Category: bread
- Method: bake
- Cuisine: American