SPINACH AND FETA BREAD

SPINACH AND FETA BREAD image

Number Of Ingredients 13

Ingredients

3/4 cup bread flour
1/2 cup warm water
1/4 tsp instant yeast
1 tbsp oil
2 cups chopped fresh spinach
1 1/4 cups warm water
1/2 cup dark rye flour
11/4 cups whole wheat flour
1 tsp salt
2
1/2tsp instant yeast
2 cups bread flour
1 cup feta cheese

Steps:

The night before In a large bowl combine, bread flour water and yeast beat until well mixed Cover with plastic wraipand let sit for 12-16 hours. Next Day In a saucepan, place 15mls oil and add spinach and saute until cooked ctirring continuously. Place on paper towel. Use hands to press down on spinach to squeeze out liquid and set aside. Combine night before mixture with water and mix with spoon. Add rye and whole wheat flours and mix until smooth. Add salt and instant yeast and stir until well blended. Let mix sit uncovered 10 mins. Add bread flour 1/2 cup at a time until mixture becomes too hard to mix. Turn dough on to a floured surface and knead in remaining flour. Use just enough flour to make dough slightly sticky. Knead dough for 10 mins. Let dough rest for about 5 mnins. Flatten dough a little and knead in cooked spinach and cheese until incorporated. (don't worry if spinach is clumped together, it will break up during kneading. Put a little oil in a clean large bowl.Place dough in bowl and turn over till lightly coated on all sides. Cover with plastic wrap and let rest for 2 hours or until double in bulk. Turn dough out onto a flat surface and cut in half. Shape into 2 round loaves and plkace on cornmeal covered piece of parchment paper. Sprinkle top of dough with little whole wheat flour. Cover loaves with plastic wrap and let rest for 1 hour About 45 mins before baking place a baking stone in oven and a cast iron skillet on the floor of the over or on lowest rack. (If using baking sheet instead of baking ston. do not place baking sheet into oven beforehand. Heat over to 425. Score tops of loaves and place in oven. Pour 250 mils boiling water into hot cast iron skillet and close oven door. Bake for 35 mins or until loaves sound hollow when tapped on the bottom.