It’s been a little while (very short time) since we made spinach dough, so it was about time. This one included kalamata olives and sun dried tomatoes. I made this into french bread loaves, but it could easily be bread sticks or pizza dough. We had chunks of this with a super simple and fast tomato soup for an easy lunch.
- 1 cup warm water
- 2 TB honey
- 2 tsp yeast
- 2 cups white unbleached flour
- ½ cup quick oats
- ½ cup flax meal
- 1 pkg frozen spinach thawed and squeezed of excess liquid
- ¼ cup slice kalamata olives
- ¼ cup chopped sun dried tomatoes
- 1 TB olive oil
- 1½ tsp salt
- Preheat oven to 450.
- Combine water, yeast, and honey.
- Add all other ingredients. Mix and knead with dough hook for 5 minutes.
- Allow to rise for at least an hour. Divide into two pieces and form into loaves. Add dough to baguette pan.
- Bake 10 minutes. Reduce heat to 400. Bake another 10 minutes.
I used flax meal and quick oats in addition to the flour. This is totally interchangeable with most other flours. Sometimes I use only a mixture of white and whole wheat flours. It’s really a matter of what looks interesting that day or whatever (within reason) the 2yo assistant requests. Tags: baking, bread, olives, recipe, spinach, tomatoes