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Close up look of the bread with slices cut. Texture of the bread can be seen closely with some spinach and red chilly flakes on the side. A slice of Bread with cheese spread on it is also seen

Spinach Spiced Sourdough Discard Bread

Spinach Spiced Sourdough Discard Bread is deliciously spiced sourdough bread with the goodness of iron-rich spinach and a spicy kick from chili flakes.
5 from 4 votes
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Course: Breakfast, Main Course
Cuisine: American
Keyword: Bread, Eggless Bakes, Sourdough, Spinach, Vegan
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 16 hours
Servings: 1 Loaf
Author: Renu Agrawal-Dongre

Equipment

  • Oven
  • loaf tin (8 * 4* 3 inches)

Ingredients

Leavain Build

  • 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

Bread Dough

  • 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)

Instructions

Leavain Build

  • 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.

Bread Dough

  • 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.

Video

Notes

  • 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.
 
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