Green Bread with Spinach
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Green Bread with Spinach
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Green bread with spinach and pepitas, a fluffy, savory bread perfect for breakfast, lunch or dinner.
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Ingredients
- 170 g fresh spinach 6 oz/ ¾ cup (chopped)
- 1 tablespoon fine sea salt
- 1 large egg
- 240 ml milk 8 fl.oz/ 1 cup
- 60 g soft butter 2 oz/ ¼ cup, I had unsalted
- 2 teaspoon granulated sugar
- 450 g all-purpose flour 1 lb / 3 ¾ cup, Note 1
- 100 g whole wheat flour 3.5 oz/ ¾ cup + 1 tablespoon
- 1 tablespoon instant yeast Note 2
- 70 g Pepitas 2.5 oz/ ½ cup, Note 3
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Instructions
- Wash the spinach, shake it well in the sieve and pat dry with kitchen towels; it should not have too much water clinging to it. Chop roughly if the leaves are large.170 g fresh spinach/ 6 oz/ ¾ cup (chopped)
- Blend: Place it in the food processor with salt, egg, milk, soft butter, and sugar. Blend until smooth. Or use an immersion blender.1 tablespoon fine sea salt + 1 large egg + 240 ml milk/ 1 cup + 60 g soft butter/ 2 oz/ ¼ cup + 2 teaspoon granulated sugar
- Combine: Mix both types of flour, yeast, and seeds. 450 g all-purpose flour/ 1 lb / 3 ¾ cup + 100 g whole wheat flour/ 3.5 oz/ ¾ cup + 1 tablespoon +1 tablespoon instant yeast + 70 g pepitas/ 2.5 oz/ ½ cup
- Knead: If you can knead the bread in your food processor, add the mixture to the pureed spinach. Or knead everything in a stand mixer with the hands. Knead the dough well until smooth and not so sticky anymore. It took me about 7 minutes in the food processor.
- Let rise: Lightly oil a large bowl, place dough inside, cover with a clean kitchen towel and let rise in a warm place until doubled in size, between 1 ½ to 2 hours depending on the temperature in the kitchen and the type of yeast you are using (Note 2).
- Second knead: Punch down the dough. Transfer to a lightly floured working surface and knead 2-3 times with a small amount of flour to form a ball.
- Shape: Press the dough into a thick rectangle almost as wide as your baking tin (my tin is 30 cm/ 12 inches, so I pressed the dough about 2 cm/ 0.8 inch smaller). Fold a third of the dough a third of the way over the rest of the dough. Fold the other side of the dough over the already folded piece. Pinch the seam.
- Second rise: Butter the loaf tin and place the dough in it with the seam facing down. Cover with the kitchen towel again and let rise for about 30 minutes in a warm place.
- Bake: In the meantime, preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. Bake for 55-60 minutes until golden on top and sounding hollow when tapped. Remove from the pan and let cool on a wire rack.
Notes
- Measuring your flour by weight will provide much more accurate results. Converting flour to cups can vary by room temperature, quality of flour, the person measuring it, etc. A digital kitchen scale is the best kitchen gadget you can own when it comes to baking. (the Amazon affiliate link opens in a new tab)
- Yeast: You can use the same amount of active dry yeast or 25 g/ 0.9 oz fresh yeast. Proof the yeast first: place in a small bowl, add about 50 ml/ 1.7 fl. oz/ ¼ cup of the measured and lukewarm milk and the sugar. Mix well and let stand for about 5-10 minutes until foamy on top. Mix with the flour and the rest of the ingredients. Bread made with fresh yeast might rise quicker; start checking after 1 hour already.
- Pepitas are pumpkin seeds without a hull; they come from specific pumpkins and don't require shelling. You can use other seeds instead; try flaxseed, sesame, or sunflower seeds.
Nutrition Information
Show Details
Serving
1slice
Calories
156kcal
(8%)
Carbohydrates
23g
(8%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Cholesterol
17mg
(6%)
Sodium
354mg
(15%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 156kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 17mg | 6% |
| Sodium | 354mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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