Sunday, February 10, 2008

Spinach & Feta Bread

About a year ago, Rayzor and I made the decision to eat only whole wheat or whole grain foods (obviously making an exception for baking, which uses all-purpose flour) and, despite the current trend of labelling "healthy" food products, we discovered that most bread products that were considered whole wheat or whole grain were really not much better than white bread.

That's when I got the idea to get a breadmaker. My parents ended up buying one for us for Christmas in 2006 (Black & Decker B2250), and we've used it tons of times since then. We've made all kinds of whole wheat breads and pizza doughs, and this breadmaker can even make jam. It was really a great gift.

I decided to bake Spinach & Feta bread today, and I thought I would share it with you to show you how easy it is to make fresh, home-made bread. If only you could smell (and taste!) it!!
Here are the ingredients waiting to be baked:

Making the "well" in the flour for the yeast to go in:

The bread, fully baked, sitting in the breadmaker:

The bread out of the machine, waiting to be sliced. Those dark green flecks are pieces of spinach:

The bread, cut into thick slices (just begging for some butter!). The green swirl in the center of the loaf is spinach:

This hearty bread has a very intense oregano flavour, and is great for sandwiches or enjoying with a bowl of steaming soup:

Spinach & Feta Bread

1 cup water
1 tbsp. honey
1 1/2 tbsps. olive oil
1 tsp. salt
1 1/2 tsps. dried oregano
2 cups whole wheat flour
1 cup bread flour
1 1/2 tsp. yeast
1 1/2 cups spinach
3/4 cup feta

1. Add water, honey, olive oil, salt, oregano, and both flours to the bread pan.
2. Make a small well in the middle of the flour in the pan and add yeast.
3. Carefully place pan in the breadmaker and set to the whole wheat setting.
4. About 40 minutes into the breadmaking cycle, the machine will beep. Add spinach and feta to the bread mixture.
5. The bread should continue to mix, rest and rise for another 2 hours or so before baking for an hour.

No comments: