With a no-knead carrot cumin loaf recipe that had three whole carrots, we had pushed the envelope of healthy bread making. Now, we goon a similar path with a spinach walnut loaf.
This recipe contains 200g spinach (~0.5lb) in each loaf. This is probably one of the tastiest ways to get spinach into a veggie-hating toddler or for that matter, an adult :)
- White bread flour : 500g
- Minced spinach [Fresh or thawed frozen] : 200g
- Walnuts [Whole or chopped] : 30g
- Salt : 8g
- Yeast : 0.5g
- Water : 350 ml
Follow the basic LoafNest recipe. Note that the amount of water is reduced to compensate for the moisture in spinach.
Mix all ingredients and leave for 12-18 hours.
Pre-heat LoafNest casserole with lid for at least 45min at 230C/450F
Insert the LoafNest liner into the casserole and pour the mixture in.
Bake for 45 min.
This loaf had a very unique rich flavor due to spinach going through long fermentation. The flavor was unlike any loaf we tried earlier. The loaf was surprisingly airy and with a crunchy crust. The oven spring seemed a bit on the lower side as you see in the picture. The pictured loaf had 250g spinach and we reduced it to 200 in this recipe to give a better strength to the loaf and a better oven spring.