Spinach bread

Ingredients for 1 servings:

• 450 g wheat flour type 550
• 150 g whole wheat flour
• ½ tsp salt
• 100 g butter, room temperature
• 1 tbsp honey
• 1 egg(s), class M
• 200 g spinach, freshly cleaned
• 250 ml milk
• 1 cube of yeast

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 50 minutes

Combine the flours and sift with the salt. Blend the milk and spinach in a blender until creamy. Dissolve the yeast cube in the flour. Add the honey, the butter in pieces, and the egg to the flour. Pour over the spinach milk and knead into a yeast dough. You may need to add a little more flour. The dough should not be too sticky. Let it rise at room temperature until it has doubled in size. Knead the risen dough together and divide into two equal pieces. Place in two floured proving baskets and let rise again. Or you can use two smaller loaf pans. Set the oven to 180°C and bake the breads for about 1 hour. Let cool on a wire rack. Tip: Take 300g of frozen leaf spinach and let it drain overnight. Squeeze out a little water and measure the drained spinach liquid with the milk to make 250ml.