Spinach Sourdough Bread – Soft, Moist & Nutritious Loaf

Last Updated on May 4, 2025

By Bake with Paws

This Spinach Soft Sourdough Bread is one of my favourite ways to incorporate vegetables into baking. The vibrant green hue from blended spinach is not only beautiful, but it also adds nutrition and a subtle earthy flavour to a loaf that’s delightfully soft and moist.

To enhance the softness and extend the freshness of the bread, I use the Yudane method—a Japanese technique that involves scalding a portion of the flour. This not only gives the crumb a moist, custard-like texture but also helps the bread stay fresher for longer.

Unlike rustic sourdoughs with thick crusts, this loaf is enriched, tender, and slightly sweet, making it perfect for sandwiches, toast, or even as a healthy snack for kids.

What is the Yudane Method?

The Yudane method involves mixing a small portion of flour with boiling water, then allowing it to cool before incorporating it into the final dough. This scalded flour becomes gelatinised, which:

Increases water absorption for a softer, moister crumb
Improves texture and gives a slightly chewy, custard-like bite
Extends shelf life naturally by retaining moisture longer

In this recipe, I use 20% of the total flour for the Yudane. It's a simple step that makes a big difference in the final result. For more details on Yudane Method, please visit "BREAD MAKING METHOD" to find out.

Why You'll Love This Bread

➤ Naturally green from fresh blended spinach

➤ Vegetable-packed but still mild in flavour

➤ Ultra soft texture from both the spinach and Yudane method

➤ Great shelf life – stays soft and fresh for up to 3 days

➤ Kid-friendly and perfect for lunchboxes

Step-By-Step How To Make Spinach Soft Sourdough Bread

INGREDIENTS (Yields: 1 Loaf)

600g loaf pan (12" X 3.5" X 4" or 31cm X 9cm X 10cm)

Levain - 260g total (ratio 1:3:3):

40g sourdough starter (100% Hydration)

120g bread flour (I used Japan High Gluten Flour)

120g water

Main Dough:

350g bread flour (I used Japan High Gluten Flour)

260g levain (above)
30g brown sugar (I used organic brown sugar)

1 1/4 tsp salt

30g butter

50g spinach

120g full cream milk (hold back 15g and add in later if necessary)

450g loaf pan (21.3 X 12.2 X 11.5 cm / 8.4" X 4.8" X 4.5")

Levain - 190g total (ratio 1:3:3):

28g sourdough starter (100% Hydration)

84g bread flour (I used Japan High Gluten Flour)

84g water

Main Dough:

255g bread flour (I used Japan High Gluten Flour)

190g levain (above)

25g brown sugar (I used organic brown sugar)

1 tsp salt

26g butter

40g spinach

90g full cream milk (hold back 10g and add in later if necessary)

METHOD:

Levain:

One night before baking, mix all ingredients in a jar and cover.
Let it ferment in aircond room (approximately 25 - 27C) overnight until tripled. It took about 10 - 12 hours. You will get more levain. But, you need only the amount mentioned on the recipe.
Note - If you like to prepare levain on the same baking day, please use the ratio 1:1:1. Let it ferment at room temperature (approximately 30 - 31C) until tripled. It took about 3-5 hours depend how strong is your starter.

Main Dough:

Blend spinach and milk in a food processor until fine.
Put all ingredients (except butter), including the sourdough starter (levain) into a bowl of stand mixer. Using the dough hook, knead for 5 minutes (Chef Kenwood mixer, speed 2.5) until dough comes together. Add in butter and continue knead for 10 - 12 minutes until reach window pane stage. I stopped half way to prevent the motor from overheating.

First Proofing/Resting The Dough: Use one of the methods that suits your schedule.

60 minutes proofing - In the same bowl, let the dough rest for 60 minutes. Keep it covered with clingfilm or use a lid. The dough did not rise a lot.
Cold Proofing - Shape the dough after resting for 15 minutes and cold proof in the fridge for around 12 hours, bake the next morning after the dough rises and reaches the pan of the rim. However, cold retarding will yield a more sour bread. If the sourness is not desired, it may be reduced by adding more sugar if a cold retard is used. Some may not mind the sourness though, so it is up to you for your personal taste.

To shape:

Transfer the dough to a clean floured surface then divide into 3 equal portions. Please use a kitchen scale if you want to be exact.
Form each portion to a ball. Flatten with rolling pin.
Fold right to centre and fold left overlap it. Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed.

Final Proofing:

Let the dough proof in a warm and dark place until it reaches the rim of the pan (This one took approximately 4 hours at room temperature of 28C - 30C). It may take longer to proof depending on your ambient temperature and your starter.

To bake:

Fifteen minutes before baking, preheat the oven to 190C.
Bake in preheated oven for 25 - 30 minutes, or until golden brown.
Remove bread from oven and let it cool on rack completely before slicing.

Tips for Success

Sourdough Starter:

A healthy starter is essential for successful bread baking. To ensure your bread rises well, it's important to feed your starter regularly and use it (the levain) at its peak. A consistently fed starter will be more active and reliable. If the mother starter isn’t strong, the dough may still struggle to rise properly, even if the levain is used at its peak. For more information, click the links: "How To Make Sourdough Starter" and "Sourdough Maintenance".

Gluten Development:

Essential for soft, airy bread, gluten is created when flour hydrates. To develop it, use techniques like autolyse or kneading. The windowpane test checks readiness—dough should stretch thin without tearing. From my experience, high hydration dough with high percentage of fat will be easy to stretch and achieve a 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.

Variations and Ideas

Cheese filling: Swirl in grated mozzarella or parmesan before shaping
Whole grain boost: Swap up to 20% of bread flour for whole wheat or spelt
Add herbs: Mix in garlic powder or dried herbs for extra flavour
Make it vegan: Use plant-based milk and oil instead of dairy

Frequently Asked Questions

Can I use frozen spinach?

Yes! Thaw and squeeze out excess water before blending. You may need to reduce the added liquid slightly.

What’s the difference between Yudane and Tangzhong?

Both methods involve pre-cooking flour with water. Yudane uses boiling water directly, while Tangzhong is cooked over heat. Yudane is simpler and works beautifully here.

Is the green colour retained after baking?

Some fading is normal, but blending the spinach finely and baking at moderate temperature helps preserve it.

How long will this bread stay soft?

Thanks to the Yudane and added fat, this bread stays soft for 2–3 days at room temperature. You can also freeze it for longer storage.

Final Thoughts

If you're looking for a nutritious and eye-catching loaf that combines the goodness of spinach with the softness of enriched sourdough, this Spinach Soft Sourdough Bread is a must-try. It's a clever way to introduce vegetables into your baking while achieving a loaf that's tender, mildly flavoured, and incredibly satisfying.

Tried it? I’d love to see your bake! Tag @Bakewithpaws on Instagram to share your beautiful green loaves. If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.