• Rachel Patterson

Spinach Bread

I had a big bag of spinach left over and was a bit bored with it in soup, so here is another alternative.



280g/10 oz spinach - frozen, thawed and drained or wilted fresh spinach

400g/14 oz warm water

16g/0.6 oz dried instant yeast

1 tablespoon sugar

2 teaspoons salt

3 tablespoons olive or vegetable oil

2 teaspoons mustard powder

325g/11 .5 oz wholewheat flour

450g/15.9 oz plain/all purpose flour


Squeeze as much moisture from the spinach as you can and give it a bit of a chop.

Put the spinach, water, yeast, sugar, salt, oil, mustard powder and wholewheat flour into a mixer and beat for about five minutes.

Add the plain flour a cup at a time, mixing until the dough comes together.

Continue to mix for about 10 minutes (you might have to add a little more flour), then turn out onto a floured board and knead by hand for a few minutes until it is smooth and elastic.

Pop the dough into a bowl and cover. Leave to double in size, about an hour.

Now tip the dough out and give it a gentle knead for a minute or two. Divide the dough into two and shape them into long loaves.

Place them on a large lined baking sheet.

Cover with a towel and allow to prove for a further hour.

Preheat the oven to 400F/200C/Gas 6.

When the dough has doubled in size take a sharp knife and put a few scores in the top of each one.

Pop into the oven for 40-50 minutes.





© 2020 Rachel Patterson