Spinach Loaf – Soft & Naturally Green Bread
Spinach Loaf (Old Dough Method) – Soft & Naturally Green Bread
This vibrant green Spinach Loaf is not only beautiful but also packed with wholesome flavour. Using the old dough method, this bread develops deeper aroma, better structure, and improved shelf life. Naturally coloured with spinach purée—no food colouring required—this soft and fluffy loaf is perfect for sandwiches, toast, or just eating on its own.
Why You’ll Love This Spinach Bread
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✅ Naturally green from real spinach (no food dye)
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✅ Soft and fluffy with a tender crumb
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✅ Kid-friendly and great for lunchboxes
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✅ Perfect sandwich loaf or toast base
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✅ Yeast-risen for great flavour and structure
How This Bread Gets Its Beautiful Colour
This loaf gets its striking green colour from fresh spinach. The spinach is blended into the milk to retain the colour and distribute it evenly in the dough. Cooking the spinach is optional, but blending it raw (washed and dried) gives the most vibrant hue. Don’t worry—the flavour is mild, and it doesn't taste overly "green."
What is the Old Dough Method?
The old dough method involves using a small portion of fermented dough from a previous batch as a natural dough enhancer. This old dough contributes:
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A richer, more complex flavour
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A slightly chewier texture with better crumb structure
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Improved fermentation, resulting in a more open and lighter loaf
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A longer-lasting freshness compared to straight dough methods
I build old dough from scratch a few hours ahead or the night before—see the recipe below for full details.
How To Make Spinach Bread Loaf
Ingredients (Yields: 1 Loaf)
Step-By-Step Process
- Old Dough:
- Combine water/milk, yeast and sugar in a bowl of stand mixer. Then add in bread flour and slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Turn on the machine and mix with paddle attachment until become a soft dough. Roll into a ball and place in a greased bowl. Cover with cling film and let it proof 1 hour in room temperature (28C – 30C).
- After 1 hour, place into the refrigerator overnight for at least 12 hours or up to 36 hours. Fridge temperature 2C - 4C. The next morning, take out the old dough from refrigerator to return to room temperature 30 minutes before using. You can also use directly from the fridge if you forget to take out earlier.
- If you don't plan to bake the next day, after 1 hour fermentation, shape it into a ball and wrap it in cling wrap or place it in a ziplock bag. Store it in the freezer for 1-2 months. Take it out 30 minutes before using to defrost.
- Main Dough:
- Blend spinach and milk in a food processor until fine.
- Put all ingredients (except butter) into a bowl of stand mixer. Using the paddle attachment, mix until all incorporated. Change to hook attachment and knead for another 3 minutes or until the dough comes together and elastic. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
- 1st Proofing:
- Cover the bowl with plastic or cling film and let it proof at a warm place for about 45 - 60 minutes or until doubled in size.
- Shaping:
- Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions (about 200g per portion) or 2 portions at your choice.
- Form each portion to a ball. Rest for 5 - 10 minutes.
- Flatten with rolling pin into a dish.
- Fold right to centre and fold left to meet in the centre. Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed.
- Place all dough in a loaf pan.
- Second Proofing:
- Let the dough rise for about 30 - 45 minutes slightly below the rim of the pan. My room temperature 28C - 29C.
- To bake:
- Brush with egg wash (optional).
- Bake in a preheated oven at at 190C (top & bottom heat) or 170C (fan-forced) for about 30 minutes, or until golden brown.
- I usually preheat oven for 15 minutes before baking.
- Remove bread from oven and let them cool on rack completely before slicing.
Tips for Making the Best Spinach Loaf
- Use Fresh Spinach:
- Baby spinach gives the loaf a vibrant green hue and mild flavour. It's tender, blends easily, and doesn’t overpower the taste of the bread.
- Gluten Development
- Gluten is key to creating soft, airy bread. It forms when flour is hydrated, giving the dough strength and structure. To encourage proper gluten development, use techniques like autolyse or kneading. You can check if the dough is ready with the windowpane test — the dough should stretch thin without tearing. In my experience, high-hydration doughs with a generous amount of fat are easier to stretch and can achieve an almost paper-thin windowpane stage.
- Kneading:
- Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
- Flour & Hydration:
- Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
- Dough Temperature:
- Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
- Proofing:
- Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
- If it bounces back instantly, it’s under-proofed and needs more time.
- If the indentation stays, it’s over-proofed.
- If the indentation slowly bounces back, it’s ready to bake.
- There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
- Wrinkle Top or Shrinking:
- If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
- Baking & Oven Temperarate:
- Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
- Use Fresh Spinach:
- Baby spinach gives the loaf a vibrant green hue and mild flavour. It's tender, blends easily, and doesn’t overpower the taste of the bread.
- Gluten Development
- Gluten is key to creating soft, airy bread. It forms when flour is hydrated, giving the dough strength and structure. To encourage proper gluten development, use techniques like autolyse or kneading. You can check if the dough is ready with the windowpane test — the dough should stretch thin without tearing. In my experience, high-hydration doughs with a generous amount of fat are easier to stretch and can achieve an almost paper-thin windowpane stage.
- Kneading:
- Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
- Flour & Hydration:
- Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
- Dough Temperature:
- Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
- Proofing:
- Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
- If it bounces back instantly, it’s under-proofed and needs more time.
- If the indentation stays, it’s over-proofed.
- If the indentation slowly bounces back, it’s ready to bake.
- There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
- Wrinkle Top or Shrinking:
- If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
- Baking & Oven Temperarate:
- Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
How to Store Spinach Bread
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At room temperature: Keep in an airtight container for up to 3 days.
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Freezer-friendly: Slice and freeze for up to 2 months. Toast straight from frozen when needed.
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Avoid refrigerating as it can cause the crumb to dry out.
FAQs
Can I taste the spinach?
No, the flavour is very mild and neutral.
Can I use frozen spinach?
Yes, thaw it and squeeze out excess moisture before blending with milk.
What’s the benefit of old dough?
It boosts flavour, improves structure, and helps the bread stay fresh longer.
Can I make this without a Pullman/Loaf pan?
Yes, any loaf tin works, though the final shape may vary.
Explore More Yeast Bread Recipes
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Purple Carrot Bread (Old Dough) – Naturally coloured, subtly sweet and super soft.
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Orange Sweet Potato Shokupan – Ultra-soft milk bread with added nutrition.
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Shokupan (Japanese White Bread) – Classic fluffy white bread using the Yudane method.
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Pumpkin Bread – Vibrant, moist, and slightly sweet.
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100% Whole Wheat Bread – Nutty, healthy and soft.
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Tried This Recipe?
I’d love to see your take on this naturally green bread! Tag me on Instagram @bakewithpaws or leave a comment below.
Have any questions about the recipe? Feel free to drop them in the comments—I’m happy to help!
Can i make a plain flavour? What do i use to replace the spinach?
ReplyDeleteHi there,
DeleteThank you for your questions. If you prepare plain flavour bread, please use the following recipe instead:
https://www.bakewithpaws.com/2018/07/shokupan-japanese-soft-white-bread.html
Cheers and happy baking :)
Hihi, what's the taste of this spinach bread? Can tell if spinach was used? Thanks!
ReplyDeleteHi, thank you for asking. The texture is soft, fluffy and moist with very mild spinach flavor. If you look at the colour and taste it then can tell it is spinach. Otherwise, by taste itself is a bit hard as the flavor is very mild.
DeleteCheers :)
Thanks a lot for the detailed description! Am going to make it today 😊
DeleteYou are most welcome :) Hope you will like it. Happy baking.
DeleteHelooo can i use spinach powder? And the measurement thankyou
ReplyDeleteHii..can i use spinach powder? And the measurement. Thankyou
ReplyDeleteHi, thank you for asking.
DeleteYes, of course. Sorry, I do not know the measurement because I never used Spinach Powder before. I guess you have to experiment with it. You should use 200g - 230g of milk in total. But, not sure how much spinach powder.
Cheers :)
Thank you for the great recipe. I wonder if I can use the spinach stem also. I hate to waste food.
ReplyDeleteHi, thanks for asking. Yes, of course. The reason I didn't use is because the spinach didn't come with stem.
DeleteCheers :)
Do u gv this in sourdough recipe?
ReplyDeleteHi, yes. Please see the below:
Deletehttps://www.bakewithpaws.com/2020/03/spinach-soft-sourdough-bread.html
I used less spinach in sourdough as too much spinach will affect the dough for sourdough baking.
Cheers :)
Hi, what would happen if I didn't use sugar? Can sugar be skipped in this recipe? Thank you.
ReplyDeleteHi, thanks for your interest in this recipe. Sugar give taste and also helping to speed up the proofing. You can skip sugar or replace with honey.
DeleteCheers :)
Can I add feta cheese to this recipe?
ReplyDeleteHi, Thank you for your interest in this recipe. You can try and I think it may change the texture. You may want to try sprinkle on the dough when you shape the bread.
DeleteCheers :)