Spinach Bread Recipe

Today I want to show you how to make a Spinach Bread Recipe. Baking with spinach gives a beautiful color and a unique taste. This no knead bread has an amazing crunchy top and a soft and airy inside texture. It’s very hard not to eat the whole loaf all at once.

This spinach bread loaf doesn’t require any kneading by hand or a stand mixer. All you need is time to let the fermentation process do all the work.

Another great future of this vegetable bread recipe is that it’s completely eggless. So, if you’re avoiding any animal products in your diet, you’re definitely going to love this recipe.

Ingredients:

100g fresh spinach
30 ml olive oil
350ml warm water
4g (1 ¼ tsp) dry active yeast
1 tbsp sugar
1 tsp salt
500g sifted flour

Step 1

First, we need to combine the spinach with the olive oil. Using a hand blender, blend them together. You should end up with a mushy mixture.

Step 2

Add the warm water, yeast, sugar and give it a quick whisk.

Step 3

In a large bowl or a large pan combine the sifted flour, salt and mix well. Add the spinach mixture and mix again until all the flour is incorporated well. I recommend mixing the dough with a wooden spoon, because the dough will turn out very sticky.

Step 4

Close the pan with a lid and let it set in a warm please for two hours. After two hours the dough will increase in size. Without touching the dough, put the lid back and refrigerate the dough in the pan for 18 to 24 hours.

Step 5

The next day, cover your hands with olive oil and knead the dough for a minute in order to deflate it and expel all the gases. The dough we’ll be very soft and very sticky. Try to collect all the dough into a ball. Place the dough on parchment paper and together with the parchment paper place it in a large mixing bowl. Cover with a lid and set aside for an hour before baking.

Step 6

To bake the bread, we’ll need a baking sheet and a Dutch oven pan. 30 minutes before baking the bread, place the baking pan and the Dutch oven pan into the oven and turn on your oven to 480 F degrees.

After 30 minutes, very carefully, remove the hot Dutch pan, place the parchment paper with the ball of dough onto your baking pan and cover it with the hot Dutch oven pan. Bake at 480 F degrees for 25 minutes.

After 25 minutes, carefully remove the Dutch oven pan, reduce the heat to 410 F degrees and keep baking the bread uncovered for another 20-25 minutes or until it forms a beautiful golden-brown top.

Freshly baked spinach bread has a very crispy crust outside and a soft and fluffy crumb inside.

It’s perfect for a healthy sandwich at any time of the day!

Notes:

Store the bread in a plastic bag over the counter and the next day you will find that the crispy top turned into a soft and delicious crust.

This post may contain affiliate sales links. Please see my Full Disclosure Policy for details.

Baking with spinach gives a beautiful color and a unique taste. This no knead bread has an amazing crunchy top and a soft and airy inside texture.

100 g fresh spinach

30 ml olive oil
350 ml warm water
4 g (1 ¼ tsp) dry active yeast

1 tbsp sugar
1 tsp salt
500 g sifted flour

First, we need to combine the spinach with the olive oil. Using a hand blender, blend them together. You should end up with a mushy mixture.
Add the warm water, yeast, sugar and give it a quick whisk.
In a large bowl or a large pan combine the sifted flour, salt and mix well. Add the spinach mixture and mix again until all the flour is incorporated well. I recommend mixing the dough with a wooden spoon, because the dough will turn out very sticky.

Close the pan with a lid and let it set in a warm please for two hours. After two hours the dough will increase in size. Without touching the dough, put the lid back and refrigerate the dough in the pan for 18 to 24 hours.
The next day, cover your hands with olive oil and knead the dough for a minute in order to deflate it and expel all the gases. The dough we’ll be very soft and very sticky. Try to collect all the dough into a ball. Place the dough on parchment paper and together with the parchment paper place it in a large mixing bowl. Cover with a lid and set aside for an hour before baking.
To bake the bread, we’ll need a baking sheet and a Dutch oven pan. 30 minutes before baking the bread, place the baking pan and the Dutch oven pan into the oven and turn on your oven to 480 F degrees.

After 30 minutes, very carefully, remove the hot Dutch pan, place the parchment paper with the ball of dough onto your baking pan and cover it with the hot Dutch oven pan. Bake at 480 F degrees for 25 minutes.

After 25 minutes, carefully remove the Dutch oven pan, reduce the heat to 410 F degrees and keep baking the bread uncovered for another 20-25 minutes or until it forms a beautiful golden-brown top.