A Whole Wheat Spinach, Onion and Roasted Red Pepper Bread recipe that is so moist and delicious that you forget it’s healthy
When I was a teenager, I was so introspective that I was dangerous. I thought I had so many things figured out, and had good reasons for the things that I thought or did.
For instance, I generally didn’t date a guy if he was to good looking or a super athlete (I doubt any of them are reading this food blog).
In my mind, since I put them on this imaginary pedestal, they probably put themselves there too, and weren’t as nice as the guys I was friends with or did date.
Is that a whopper or what?
I am just preparing you for my logic on posting this bread.
Yes, it is kind of an ugly loaf, which means it tastes amazing. This bread was made as a part of my Bread Bakers group challenge. Our theme this month is “Summer Bounty”.
I put about the whole darned farm into this loaf! I put so much stuff in the dough that it just didn’t want to stay together.
I also think that using all whole wheat flour, made the dough less resilient to absorb and contain all of the ingredients.
This bread will not make a great sandwich bread because it is difficult to slice thinly, but it would be delicious to eat on a cheese board or with a salad.
This bread was moist, flavorful, and tender but yet firm. So, I guess if I were to date a loaf of bread, it would be a match made in heaven.
By the way, I met my husband at the age of 19, in college. He was nice, smart, gorgeous, and a great athlete. Who knew! We just celebrated our 40th wedding anniversary. I guess you could say he’s a patient man too!
Whole Wheat Spinach Bread
- 3/4 cup warm water – 110 to 115 degrees F
- 1 teaspoon honey
- 2 teaspoons salt – I use fine sea salt
- 1 tablespoon active dry yeast
- 2 tsp olive oil divided
- 1 cup whole wheat flour divided
- 2½ cups all-purpose flour
- 6 oz baby spinach clean, remove stems and chop
- 1 cup onion diced finely
- 1 cup roasted red peppers diced
- 1 teaspoon garlic diced finely
- 1 tablespoon fresh thyme
- 2 tablespoons lemon juice
- 1/2 cup cheddar diced into small pieces
- 2 tsp butter
- In a medium-size bowl, combine the water, honey, and 1 teaspoon of salt. Whisk together and then sprinkle the yeast over the top. Let it sit for 10 to 15 minutes to foam. Whisk in 2 tablespoons of olive oil, and 1 cup of whole wheat flour and mix until combined. Set aside for 45-60 minutes or until it has a sponge-like texture.
- Meanwhile, in a medium-sized skillet, heat 2 tablespoons of butter and saute the onions and peppers until tender, about 5 minutes. Add the thyme, garlic, and 1 teaspoon of salt. Stir in the spinach and cook until the spinach is soft. Pour the lemon juice over the mixture. Drain the spinach mixture in a colander set over a bowl to catch the drippings.
- In a large bowl, add two cups of all-purpose flour. Make a well and pour the sponge mixture into the well. Knead for 10 minutes, adding enough of the cooking liquid to make it pliable yet firm (see notes). The dough will be very stiff but not craggy. Transfer to a large oiled bowl and cover with plastic wrap. Let rise for 2 hours. The dough doesn't rise substantially at this phase.
- Add the diced cheddar cheese and spinach mixture together. The dough is still stiff and I found that pressing my fingers into the dough as you would with foccacia was helpful. Sprinkle with the remaining 1/2 cup of all-purpose flour. Mix together quickly. Don't knead again. Form into an oblong loaf and place the dough on a well-oiled or parchment paper-lined baking sheet. Cover lightly with plastic wrap and let proof for 1 hour.
- Preheat oven to 375 degrees F. Bake the bread for 20 minutes. Reduce oven temperature to 350 degrees F and bake for another 30 minutes. Cover last 10 minutes with aluminum foil if the bread gets too brown.
- Cool the bread on the pan for 10 minutes and then remove it to a cooling rack. This bread cuts best once cooled.
Breads using Summer Bounty
- Cheddar Mielie Bread with Sun-Dried Tomatoes from Food Lust People Love
- Garden Herb Foccacia from My Catholic Kitchen
- Jalapeño Summer Squash Quick Bread from Magnolia Days
- Peach & Blueberry Meringue Pull Apart Bread from Passion Kneaded
- Peach Pull-Apart Bread from Recipes, Food and Cooking
- Pizza Cipolla from Karen’s Kitchen Stories
- Rosemary and Garlic Fougasse from Spice Roots
- Soda Bread with Thyme and Olives from La Cocina de Aisha
- Spinach Semolina Bread from The Schizo Chef
- Studded Zucchini Yeast Bread from What Smells So Good?
- Tomato, Onion, Parmesan Foccacia from Noshing With The Nolands
- Wholewheat Onion, Spinach & Red Pepper Bread from Hostess At Heart
- Wholewheat Zucchini Bread from Cook’s Hideout
- Zucchini/Jalapeño/Cheese Corn Muffins from A Day in the Life on the Farm
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here.
Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected]