Taking advantage of the seasonal vegetables I prepared this spinach loaf bread with whole wheat flour salty version recipe. A very delicious and nutrient-dense loaf. You cannot miss this recipe because it is spectacular!
With this spinach loaf bread with whole wheat flour I inaugurate the salty loaf category of the page. If you are a follower of my whole grain recipes, you will know that I am adding new recipes every week. Little by little adding new categories and expanding options that fit what you are looking for.
Personally, I like to make the most of seasonal fruits and vegetables because they are fresh and are available at a better price than the rest of the year. So you have to squeeze them to the fullest!
Spinach is super beneficial in nutrient terms. With a high content of vitamins y minerals help prevent various diseases. Improves calcium absorption and regulates the intestine due to its high fiber and water content. Increasing the spinach consumption would be of great contribution to the body.
They can be eaten both raw and cooked. For cooking you can use different ways, such as boil, steam, microwave or sauté directly in a pan, as it is a leaf that is cooked quickly. In my opinion, boil it can remove nutrients unless the preparation is a soup, for example.
Let’s talk a little about the recipe…
Really this spiach loaf bread with whole wheat flour recipe should not present any type of complication as to its preparation. Like any other wholw wheat loaf recipe, it is very simple and quick to make. There is no need to knead nor does it have leavening times.
To make this recipe I used raw spinach. I know there are other recipes in which they are cooked a little and added directly. Today I wanted to do it like this because I liked the idea of starting with this one in particular. More than known, it will not be the first version of whole wheat spinach loaf that I will present to you.
The ideal for this recipe would be to have a blender or a food processor to be able to puree the spinach well, by hand this would be a bit complicated. If you don’t have one as an option, you can cut the spinach very finely and add it to the preparation.
As for the other ingredients, they are common and easily accessible. For the fat I am using neutral oil. Because I consider that the recipes come out a little lighter, cheaper and less caloric. If you prefer to substitute butter or any other option, you can. Always following a replacement ratio according to it.
With the proportions of this recipe I used a 24 cm loaf mold. If you don’t have a loaf mold you can use the one you have at home, oven safe of course. Do not forget to oil and flour the mold before placing the preparation so it does not stick and you can easily unmold.
Do you have any doubt or suggestion? Write me a comment at the end of this recipe 👇
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- Spinach 150 g / 5.29 oz / 0.33 lb
- Whole wheat flour 270 g / 9.52 oz / 2 ¼ cup
- Skim milk 150 ml / ¾ cup / 10 tbsp
- Sunflower oil 75 ml / ¼ cup / 5 tbsp
- Baking powder 10 g / 0.35 oz / 2 tsp
- Baking soda 1 tsp
- Eggs 2
- Sugar 1 tsp
- Salt 1 tsp
- With a hand blender or food processor, puree the raw spinach. Place in a bowl or prepare everything together in the food processor´s bowl.
- Add the eggs and combine.
- Add the oil and skim milk. Mix.
- Add the sugar, salt (let's avoid adding salt in quantity because spinach already has sodium naturally and can be salty). Season with nutmeg if desired.
- Add the whole wheat flour little by little together with the baking powder and baking soda. Mix without beating.
- Pour the mixture into a previously oiled and floured 24 cm / 9.44 in loaf mold.
- Bake at 160-180 ° C / 320-356 ° F for 30-40 minutes or until a toothpick inserted in the middle and it comes out dry Unmold once cold. Store in the refrigerator.
- Whole wheat flours depending on their brand can absorb more or less amount of liquid. Be sure to incorporate gradually.
- Preheat the oven to the indicated temperature 15-20 minutes before baking.
- Consume preferably before 3 days.
- It tastes great with cream cheese.
- Store in the refrigerator.
- Freeze (3 months)