Recipe for Spinach Bread

Name: Recipe for Spinach Bread
Prep time: 90 min
Cook time: 30 min
Ingredients: 500 gm Refined Flour; 7 gm Instant Dry Yeast; 10 gm Salt; 10 gm Sugar; 150 ml Yoghurt; 200 ml Spinach and Green Chilli Puree ( obtained by grinding 180 gm Spinach with 4 green Chillies); 3 tbsp Oil; Water; for kneading; Dry herbs for sprinkling

I love experimenting with baking. Trying out bread with different ingredients is one of the things I enjoy the most.

I recently shared Masala Bread, Pav Bread, Carrot and Zucchini Bread, Beetroot Bread, and Spring Onion Pesto and Asparagus Bread recipes. If you like baking too, check out these recipes.

Today’s recipe is Spinach Bread. This bread is flavourful and tasty. It is also a great recipe if you have a picky eater at home who doesn’t eat his/her greens!

So, let’s start:

Equipment needed for the recipe:

Mixing bowl: https://amzn.to/44aY9NN
Baking Mould: https://amzn.to/3XHuhGv

Ingredients needed to make Spinach Bread:

500 gm Refined Flour
7 gm Instant Dry Yeast
10 gm Salt
10 gm Sugar
150 ml Yoghurt
200 ml Spinach and Green Chilli Puree ( obtained by grinding 180 gm Spinach with 4 green Chillies)
3 tbsp Oil
Water; if needed (for kneading)
Dry herbs for sprinkling on the bread

Method to make Spinach Bread:

Combine Sugar, yeast and ¼ Cup water. Wait till the yeast blooms.
In a mixing bowl, combine refined flour and salt.
Then add the sugar and yeast mixture. Mix well.
Add Spinach and Chilli puree. Knead.
Add yoghurt and knead to a smooth dough.
Cover and rest the dough in a warm place for an hour.
After an hour, the dough will rise.
Add oil and knock the dough. Knead it again.
Transfer it to a greased and dusted baking mould. Sprinkle some herbs if you like. Rest the dough for 30 minutes.
After 30 minutes, the dough will rise once more. Transfer it to a preheated oven and bake it at 200 deg C for about 30 minutes.
Remove and let it cool on a cooling rack. Slice it when it cools completely.

Please Note:

Although I have mentioned water in the ingredient list (for kneading), there is a good chance that you may not need it at all. The spinach puree, yoghurt and yeast+water+sugar mix all have water, which should be sufficient to knead a smooth dough. However, the quality of the flour and the freshness of the spinach can influence the amount of extra water needed. Therefore, first try to knead the dough with no extra water. If you feel more water is needed, add it little by little.

Here is the recipe in printable format: