Sourdough Spinach Bread/Whole Wheat Bread

Sourdough whole wheat bread with spinach. A very easy recipe to make healthy diabetic friendly whole wheat sourdough bread. And adding vitamins and minerals enriched spinach makes this bread more nutritious.

Already shared 3 ingredients sourdough  bread recipe here. Follow the same method just add spinach puree and olive oil. Only difference is its not same day bread. You can get sourdough Starter recipe here.  

Mix whole wheat flour, salt, spinach puree, olive oil and active sourdough starter well. Knead a dough following 4 set of stretch and fold. Let the dough rise until double. Refrigerate the dough overnight. Next day morning pre shape, cover for 30 minutes. After 30 minutes shape and transfer to a greased loaf pan and bake.

For baking

I baked in microwave convection or hot blast mode. Preheat the oven at 200°. Bake at 190° for 15 minutes in covered pan. Place a bowl of hot water under or beside the loaf pan. After 15 minutes remove the cover and take out the bowl of water. Bake again at 180° for 15 minutes or until crust becomes golden brown. If required bake for 2-3 minutes more to get the brown top.

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Recipe

Whole wheat flour or atta – 3 cup

Active sourdough starter – 1/2 cup

Spinach – 2.5 cup, washed and chopped

Salt – 1.5 teaspoon

Water – 1&1/4 cup

Olive oil – 2 tablespoon

Method

1. In a bowl add 1/2 cup starter (in winter you may need 2-3 tablespoon more starter), 1/4 cup whole wheat flour and little less than 1/4 cup filtered water. Mix well, cover and keep on kitchen counter for overnight or until it becomes double and bubbly. Next morning starter will be fully activated and ready to use.

2. Wash the spinach well. Chop roughly the blend into a smooth paste. You can add 1-2 spoon water if required.

3. In a large bowl mix whole wheat flour or atta, salt, spinach puree active sourdough starter and water. Mix well and knead a dough.

4. Add oil and knead well. You can use dough hook of your food processor to knead the dough. Smear the dough with oil. Cover and keep aside for 30 minutes.

5. Stretch and fold in every 30 minutes. After 4th stretch and fold let the dough rest for 3-4 hours or until dough becomes double. When dough rise well keep the covered bowl in refrigerator overnight.

6. Next morning sprinkle little flour on kitchen counter or silicon mat. Take out the dough from bowl. Grab the dough from top and gently roll a few times. Push and pull gently. Cover the dough for 30 minutes again.

7. Grease a loaf pan. After 30 minutes give the dough final shape and transfer to the greased loaf pan. Press gently with your wet fingers. Watch video recipe for details.

8. Cover and let it proof for 2-3 hours or until it becomes double.

9. Preheat the microwave convection or hot blast mode at 200°. Bake in covered loaf pan at 190° for 15 minutes. Place a bowl of hot water under or beside the pan.

10. After 15 minutes take out the bowl of water. And remove the cover of the pan. Bake again at 180° for 15 minutes or until the crust becomes golden brown.

11. After 10 minutes take out the bread on a cooling rack. Let the bread cool down completely before slicing. Your soft and delicious bread is ready to serve.

Notes

1. You can use any green of your choice instead of spinach or add a handful of cilantro or coriander leaves with spinach.

2. All purpose flour or maida can be used instead of whole wheat flour or atta.