Hello September! The season I like the least... But who knows?! Maybe this year it appears to be the second summer. I have decided to cleam my to-do list and post the recipe you were most interested in. So many questions I have got on my Instagram account about this one.... And it is definitely worth it!
This year I was lucky to visit Le Cordon Bleu short courses to learn among all the rest how to bake my own bread. Apart from the other recipes we were making a spinach sandwich bread which looks so good that you just can't stand :) Very aromatic, spinach green and so fluffy you will definitely like it. Let's go!!!
Ingredients:
135 g flour (I use spelt flour)
80g fresh spinach
2,75 g salt
5,5 g sugar
5,5 g fresh (compressed) yeast
17 g butter
15 ml water room temperature
additionally for decorating:
softened butter for the mould
1 egg yolk for brushing
seeds, sesam (*optional)
Get all the ingredients ready and weighted. Wash the spinach leaves and drain then well so that the liquid is gone.
Place all the ingredients except butter and water into a bowl of a blender. Mix them well adding water little by little.
The dough should get smooth, have nice green colour and be sticky.
Then transfer the dough into a bowl of the stand mixer with a dough hook. I adopted this recipe to non-professional kitchen equipment, because my stand mixer for example is not that powerful to combine spinach with flour into a dough.
In a stand mixer using a dough hook mix the dough on a higher speed and add butter. Mix until well combined. The dough has to be about 25 degrees Celcius. Mine was 26, so I left it a bit longer to cool down.
Cover the bowl with a plastic film and leave for 45 minutes to rest.
Form a ball and let it rest for 20 minutes.
Shape the dougn into a long form like shown in the pictures below. At first, make a flat oval out of it, then flip one side towards you.
After that flip the opposite side over it and stick well together.
Then form a long form bread.
Put it into the form and brush with some egg yolk. If you want you can sprinkle some seeds on top of it. Or just leave it as it is. Or my version: take the scissors and bruch them in egg yolk a bit. Then make small cuts in the dough in each side lengthwise. Prove for 1 hour at room temperature.
Bake at 145 degrees for about 30 minutes.
Enjoy your colorful bread when it cools down! And don't forget to smell it! So lovely!!!!!
From home-made to gourmet!
#gourmetbalance
This year I was lucky to visit Le Cordon Bleu short courses to learn among all the rest how to bake my own bread. Apart from the other recipes we were making a spinach sandwich bread which looks so good that you just can't stand :) Very aromatic, spinach green and so fluffy you will definitely like it. Let's go!!!
Ingredients:
135 g flour (I use spelt flour)
80g fresh spinach
2,75 g salt
5,5 g sugar
5,5 g fresh (compressed) yeast
17 g butter
15 ml water room temperature
additionally for decorating:
softened butter for the mould
1 egg yolk for brushing
seeds, sesam (*optional)
Get all the ingredients ready and weighted. Wash the spinach leaves and drain then well so that the liquid is gone.
In a stand mixer using a dough hook mix the dough on a higher speed and add butter. Mix until well combined. The dough has to be about 25 degrees Celcius. Mine was 26, so I left it a bit longer to cool down.
From home-made to gourmet!
#gourmetbalance
