A fiber-rich and earthy whole wheat spelt bread with creamed spinach baked right in. It is surprisingly delicious and doesn't taste much like spinach. This could be the way to finally get your picky husband or kids to eat their vegetables.
Enjoy this highly nutritious spelt bread spread with a nice generous layer of homemade seed butter or a bowl of bean soup for the lunch.
- Place the frozen creamed spinach chunks in the mixer and pour in the boiling water. Process until blended.
- Whisk the spelt, bread flour and salt together in the bowl of a stand mixer. Make a well in the center. Add in dried yeast, olive oil and spinach mixture. Stir first on slow speed for 3 minutes, then increase the speed, knead the dough until the dough is smooth and elastic, about 6 minutes.
- Turn out the dough onto the lightly floured work surface and gently knead a few times. Grease the mixing bowl with a teaspoon of olive oil. Return the dough into the bowl and cover it with a damp towel. Let is rise for an hour, or until doubled.
- Once the dough has doubled, turn out the dough onto the lightly floured work surface and punch the dough with your fist so that it deflates. Knead the dough for a minute. Now shape the dough into a log and place it into a 30-cm loaf pan. Or divide the dough into 10 even pieces and shape them into round balls. Place them in a parchment-lined baking tray. Cover with a damp towel for 45-60 minutes.
- Preheat the oven to 200C/400F. Bake the bread loaf in the center of hot oven for about 40 minutes or 25 minutes if you make them into the small buns.