Spinach and Oats Bread Loaf
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Spinach and Oats Bread Loaf

By March 4, 2018

Makes one large 9 X 5 loaf or two small loaves
I’m on a mission. Firstly, to get those veggies into those tiny tummies. Secondly, make breads of all colour combinations possible. Kidding. I hope not!!!
A potful of fresh spinach + two kids = nooooooo I don’t want that!!!!
I’m sure you’ve heard these a lot.
I try to incorporate all veggies in a hidden form to my guys. My biggest critics and the most fussy eaters I’ve come across.
What they do love is bread..... so the thinking cap is on and viola!!! Spinach loaf!!! Even the hulk is green!! And even better coz it has the goodness of oats!!
There wasn’t any strong spinach taste. Infact it had a lovely nutty flavour with a slight chewy crumb. Would you like to give this a go. Till then.... adieu. Go bake a bread and break a loaf. Cheers!!!!

Ingredients

Instructions

Measure out 50 grams oats and add ½ cup boiling water and soak it, keep aside.
Wash and drain fresh spinach leaf with tender stems. Chop the leaves into large pieces and steam (without adding water) till it is tender. Do not keep it too long. It may loose the colour. Let it cool well & then puree it in a blender.
Mix the flour, instant yeast, sugar and milk powder in a bowl.
Make a well in the center of the flour mix. Add the oats mix and spinach puree. Start mixing well with a silicon or plastic scraper (if you do not have a scraper, mix with hand), till you get very wet dough, which starts pulling off from the side of the bowl. (You may add few more Table spoons of flour or water, as per the water content in the spinach you used. Adjust accordingly.)
Add salt and olive oil to the mix and keep kneading.
Transfer this to a lightly floured work table, knead gently for 10 minutes (stretch and pull), adding little flour at a time (if required only), till you get a very loose, but not sticky dough. (The dough may seem very sticky, but after the above kneading, it will automatically form smooth dough, do not add excess flour, and do not knead hard)
Place the dough in a lightly greased bowl. Grease the dough also.
Cover it, with a wet cloth and let it rise at room temperature (preferably warm place) until it’s doubled in size, 1 to 2 hours.
Gently deflate the dough, to shape the bread loaf, take the dough and just spread into a rectangular shape with a rolling pin. Roll up tightly into a log. Place the bread dough in lightly greased loaf pan with the seam area at bottom.
Cover with a wet cloth, and let the dough rise for 45 to 60 minutes (preferably warm place), till it has doubled.
15 Minutes before the bake, pre heat the oven at 200 C.
Just before baking, brush the loaf with little milk or melted butter or egg wash.
Bake in a preheated oven at 200 C, for 40 to 45 minutes for the bread loaf. Remove the bread from the oven, and turn it out onto a rack to cool.
When completely cooled, wrap in plastic, and store at room temperature. Slice the loaf only after cooling.
I bet these tastes much better than the store bought ones, the aroma that fills the house when you bake these, will make you bake it again and again, in fact no more bakery breads.
Happy bread making..
Note 1: Water required may vary, as per the type of spinach.
Note 2: Baking time could vary from different ovens.
Note 3: The dough may seem very sticky, but after kneading, it will automatically form smooth dough, do not add excess flour, and do not knead hard)
Note 4: If the crown of the loaf is getting too much browned, cover with a baking sheet after 25 to 30 minutes.

 

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