Fresh Spinach & Onion Whole Wheat Bread | Whole Food Vegan
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Print Recipe Servings 10 Servings
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Ingredients
For the filling
- 2 onions chopped
- 3 handfuls spinach chopped
- salt to taste
For the dough
- 4½ cups (500 g) whole wheat flour
- 2 cups warm water
- ¼ ounce (7 g) active dry yeast
- 1 tsp Himalayan salt
- ½ tsp brown sugar
- sesame seeds
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Instructions
- Place the chopped onions, spinach, and salt in a pot with ¼ cup of water. Saute over high heat for 5-7 minutes or until the spinach and onion are soft. When it is ready, leave it aside to cool.
- Meanwhile, in a large bowl mix the dry ingredients for the dough (whole wheat flour, yeast, salt, and sugar).
- Fold the warm water into the dry mixture. Using a spoon mix everything well.
- Add the cooled spinach and onion filling and stir well until a well-combined dough is formed.
- Line a round baking pan with parchment paper and transfer the dough into it. Sprinkle with some unhulled sesame seeds.
- Cover and leave to a warm place for about 30 mins to rise.
- While the dough is rising, preheat the oven to 350°F (180°C).
- When the dough has reached twice its volume, bake it for 40-45 mins.
- Let it cool down before eating.
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Notes
- You can add some more flour if the filling is too watery so you can form the dough.
- Sometimes I use the oven to rise the dough faster. I heat it to 120°F (50°C) and then put the baking pan in there for 30 to 40 mins. When the dough has risen, just turn it to 350°F (180°C) and bake it.
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