Whole Wheat Spinach, Onion and Red Pepper Bread - #BreadBakers

A whole wheat bread recipe that is moist, tender and delicious. Flavored with spinach, onion and red peppers make it a great choice for a cheese board or with a salad.
Prep Time 3 hrs 30 mins
Cook Time 50 mins
Total Time 4 hrs 20 mins
Servings 1 loaf
Author Hostess At Heart


  • 3/4 cup warm water 110 to 115 degrees F
  • 1 teaspoon honey
  • 2 teaspoons kosher salt divided
  • 1 tablespoon active dry yeast
  • 1/4 cup olive oil divided
  • 3-1/2 cups whole wheat flour divided
  • 6 oz package of baby spinach remove stems and slice thinly
  • 1 cup onion diced finely
  • 1/2 cup roasted red peppers diced (I used jarred fire roasted sweet red bell peppers)
  • 1 teaspoon garlic diced finely
  • 1 tablespoon fresh thyme
  • 2 tablespoons lemon juice
  • 1/2 cup cheddar diced into small pieces


  • In a medium size bowl, combine water, honey, 1 teaspoon of salt and sprinkle yeast over the top. Let set for 15 minutes to foam. Whisk in 2 tablespoons of olive oil, and then sift in 1 cup of the 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 skillet, heat 2 tablespoons of olive oil and saute onions until tender, about 5 minutes. Add peppers, 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 sifted whole wheat flour. Make a well and pour the spongy mixture into the well. Knead for 10 minutes, adding enough of the cooking liquid to make it pliable yet firm. Transfer to the oiled bowl and cover with plastic wrap. Let rise for 2 hours.
  • Add cheddar cheese and mix for 1 minute. Add spinach mixture and sprinkle with remaining 1/2 cup whole wheat flour. Mix together quickly. Dough will be moist and loose. 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 bread gets to brown.


Adapted from with many changes.


Serving: 1g | Calories: 1057kcal | Carbohydrates: 168g | Protein: 48g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 59mg | Sodium: 6643mg | Potassium: 2075mg | Fiber: 30g | Sugar: 15g | Vitamin A: 17345IU | Vitamin C: 116mg | Calcium: 748mg | Iron: 14mg
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