Spinach Feta Bread Recipe
There is nothing in the world like the aroma of freshly baked bread. This Spinach Feta bread tops them all, the flavor and texture is amazing. The combination of rye, whole wheat and white flour makes this bread a real masterpiece.
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The night before you want to make this bread. Combine the "night before" ingredients together and beat till well combined. Cover with plastic wrap and allow to sit out for 12 - 16 hours.
The next morning prep all your ingredients before you begin. This will help to make things move faster and to be sure you have everything you need. Add a little oil to a sauce pan ( about 1 tablespoon). Place on the stove to warm.
Add in the chopped spinach and saute till cooked. Be sure to continuously stir. You don't want the spinach to turn brown. Once cooked ( about two minutes ) pour out the spinach onto paper towels to remove any liquid.
Using your hands press down to squeeze out the liquid, than set aside. Now, in a bowl combine the "night before" mixture and the water. Mix with a wooden spoon.
Add in the rye flour and the whole wheat flour, mix till smooth. Add in the salt and instant yeast, stir till well blended.
Allow the mixture to sit for ten minutes uncovered. Now, start to add in the bread flour, about a 1/2 cup at a time. Till the mixture becomes to hard to mix.
Pour out the dough onto a floured surface and begin to knead in the rest of the flour. Use just enough flour till the dough in slightly sticky. You may need to add more or use less, it all depends on your dough. Knead the dough for about 8 - 10 minutes.
After the dough has been kneaded allow to rest for about 5 minutes. This will help the dough to relax. Flatten the dough a little and add in the cooked spinach and the feta cheese. If your spinach is clumped together don't worry it will break up during the kneading.
After the spinach and feta is incorporated fully into the dough, you can add a little oil into a clean large bowl. Place the dough into the bowl and turn over till lightly coated on all sides.
Cover with plastic wrap and allow to rest for 2 hours or till double in bulk. After dough has risen pour out onto a flat surface.
Cut dough in half. Shape into two round loaves and place onto a cornmeal covered piece of parchment paper. Sprinkle the top of the dough with a little whole wheat flour.
Cover the loaves with plastic wrap and allow to rest for 1 hour. About 45 minutes before baking, place your baking stone into the oven and preheat the oven to 425 degrees. Also place a cast iron skillet on the bottom of the oven, to create steam. If you are using a cookie sheet do not place the cookie sheet into the oven before hand. Score the tops of the loaves. Place the loaves into the oven. Once you place the breads into the oven pour about a cup of boiling water into the hot cast iron skillet and close the door. Bake for 30 -35 minutes or till when tapped on the bottom of the loaf it sounds hollow.
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