Spinach Spiced Sourdough Discard Bread is deliciously spiced sourdough bread with the goodness of iron-rich spinach. This bread has the typical slight sour sourdough taste and has a spicy kick from red chilli flakes. It is one of the easiest sourdough bread one can try. Also, a good way to use all the sourdough discard.
I am hosting the bread baker’s event this month and I decided to bake bread with vegetables. The idea came because generally July to August are summer months in Europe and America and many have a good harvest from their garden. So I decided to use this as a theme.
I love gardening and have always grown in whatever capacity I can. Earlier, it used to be small containers with herbs, and now since I have a bit of space, I try to grow a lot of veggies, fruits, and herbs.
This year we had limited sun even during the summer months. My veggies struggled. But my Spinach was growing nicely. Of course, because spinach loves cold climate. I had planted some 6-7 seeds and the spinach started growing like crazy. Every few days I had to pick some of the leaves. Spinach started finding its way into almost all my daily cooking.
So I decided to add it to my bread. Though I wished to make cauliflower bread, I did not want my harvest to go bad. So cauliflower bread has to wait for some time.
The next reason was I always wanted to make savory spiced bread. That is a bread which does not need any toppings of jam or butter but can be enjoyed as is. So I decided to add spinach and red chili flakes to the dough.
Last month in our Bread bakers challenge, I saw this Sourdough Discard Sandwich Bread made by Namita. As relatively new to sourdough baking, I was thrilled to see the simplicity of her bread.
Recipe process of Spinach Spiced Sourdough Discard Bread
The bread uses a sourdough starter that can use a full-fed active starter or even discard. What does a new Sourdough baker need, sourdough discard recipes right?
Next, it is the ratio of ingredients. All almost equal. Now, who will not like such bread? Just loved it. I however changed a few things. I used whole wheat flour or the atta we use for our Indian Flatbreads.
Next, I added finely chopped the spinach and added to the dough. The spinach added its moistness to the dough as well as a nice taste.
To add some spice, I thought of adding Red chili flakes. It gave a nice kick to the dough. I added just around 1 tablespoon of it, but next time I would add around 2. If you do not like it hot, 1 tablespoon is just sufficient
I enjoyed this bread as a breakfast bread, by toasting it slightly with my cup of team. You can even spread some cheese on it. It goes well.
Storing the Bread
The bread will stay good for 2 days when stored at normal room temperature. Store it in a bread box or cover with a muslin cloth in a box. I have cut and freeze individual slices, so was sorted for a week’s breakfast. The bread freezes well and can stay good for at least 2 months in the freezer.
Sourdough Bread Recipes
This Spelt and Rye Breakfast Sourdough Bread was my first ever Sourdough bread I baked. I then went on a sourdough bread baking mission. Every week I was baking some of the other bread. Another bread recipe that I posted using Sourdough starter was this, Vegan Sourdough Burger Buns.
So here goes the recipe of Spinach Spiced Sourdough Discard Bread
Spinach Spiced Sourdough Discard Bread
- loaf tin (8 * 4* 3 inches)
- 150 gram Whole Wheat Flour
- 150 gram Tap water (Best if you rest it a day before or use filtered)
- 150 gram sourdough starter (fed, unfed or discard)
- 1 tsp 7g sugar
- 200 gram Whole Wheat Flour
- 1 tablespoon oil (I used olive oil)
- Salt to taste
- 90 grams of finely chopped Spinach (You can use a food processor to get it finely chopped)
- 1 tablespoon of Red Chilli flakes (Can go upto 2 tablespoon, if you like it hot)
- You would need to start the process the previous day you intend to bake this bread.
- In a wide bowl add all the ingredients of leavain build.
- Just mix everything until it forms a smooth dough.
- Clean down the sides of the bowl, cover lightly and keep it at room temperature overnight or around (12-24 hours).
- The time will vary according to the climate.
- The next day after 14 hours or so you will see that the dough has fermented well. If you are having a cold climate, it may take a little longer.
- In the same bowl, add the flour, salt, and oil. (Ingredients quantity as mentioned in Bread Dough Ingredient list)
- Give everything a quick mix.
- Now add the spinach and red chilli flakes.
- Mix and knead the dough until the dough starts taking shape. (Around 4-5 minutes)
- Transfer the dough to a greased bowl.
- Cover and keep it in a warm place for 1-2 hours or until double.
- Grease a loaf tin (8 * 4* 3 inches)
- Punch the dough and knead it slightly for a minute or two.
- Shape it in the form of a loaf and place it in the loaf tin, with the seam side down.
- Cover and leave it to rise for an hour or two or until double.
- Bake in a preheated oven at 190 Deg C / 375 Deg F for 30-35 minutes.
- Remove and let it cool in the loaf tin for 10 minutes.
- After 10 minutes , place it on a wire rack to cool completely.
- Slice and enjoy.
- 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
- Only All-Purpose or Plain flour/Maida can be used too
- Oven temperatures vary, if you oven is too hot, reduce the temperature by 5-10 Deg C.
Welcome to Bread Bakers! This month, our theme is Vegetable Bread hosted by me. ie. Cook with Renu
- Butternut Squash Sourdough Bread by Zesty South Indian Kitchen
- Carrot Sandwich Bread by Ambrosia
- Cauliflower Sourdough Crumpets by Food Lust people Love
- Cranberry-Pecan Pumpkin Bread by What Smells So Good?
- Garden Harvest Vegetable Bread Loaf by Making Miracles
- Potato Rosemary Focaccia by Karen’s Kitchen Stories
- Purple Pain de Mie by A Messy Kitchen
- Spinach Spiced Sourdough Discard Bread by Cook with Renu
- Tomato Garlic Biscuits by Palatable Pastime
- Vegetable Focaccia by A Day in the Life on the Farm
- Zucchini Bread by Sneha’s Recipe
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
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Thursday 10th of September 2020
Looks delicious, I love the addition of sourdough in there. spinach bread sounds yummy.
Wednesday 9th of September 2020
This looks incredible! I don't bake with spinach often, I probably should!
Wednesday 9th of September 2020
We love baby spinach and ways to use up discard! What a winning recipe!
Tuesday 8th of September 2020
What a fantastic way to incorporate spinach into your baked goods - I've never tried that before! It looks like a wonderful loaf!
Tuesday 8th of September 2020
Always happy for a new discard recipe and this one looks lovely. Thanks Renu.