Whole Wheat Spinach Bread

I tried making this bread for the first time.  While it didn’t rise at the end as much as I expected, the bread was flavorful and hearty.

Whole Wheat Spinach Bread

Makes 2 loaves

Adapted from Bless this Mess

  • 1 pkg (10oz) frozen spinach, thawed and drained
  • 2 cups warm water
  • 1 Tbsp plus 1 tsp yeast
  • 1 Tbsp sugar
  • 2 tsp salt
  • 3 Tbsp olive oil
  • 1 tsp garlic powder
  • 2 1/2 cups whole wheat flour
  • 2 1/2 cups all purpose flour

Thaw and squeeze out as much moisture from the spinach as possible.  Put the spinach, water, yeast, sugar, salt, olive oil, garlic powder, and whole wheat flour in a large bowl.  Stir to combine, adding more flour until you can’t stir it anymore.  Turn the dough out onto a well-floured surface and knead in the remaining flour (or as much as you can).  The dough should be smooth and elastic.  Form dough into a smooth ball and place on a lightly floured board and cover loosely with plastic wrap and a clean tea towel.  Allow the dough to double in size, about 45 minutes to an hour.

After the dough has doubled, divide it in two equal parts.  Shape into two rounds or two long french bread-style loaves.  Place the loaves on a large baking sheet lined with parchment paper.  Cover with a towel and allow the dough to rise again until almost doubled, about 1 hour.  Preheat the oven to 400°F.  Once the dough has risen, bake for 40-50 minutes until the bread is golden brown and sounds hollow when tapped.  Allow bread to cool on a wire rack before slicing.

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