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.