I wonder if I’m the only one that has “non artistic” days
In the last week all the photos I took were rubbish (and I’m being kind to them). I’m far from being a great food photographer but there are days no matter how many pictures I take all of them land in the recycle bin. I know practice makes perfect, but seems like I’m now starting to take photos.
My pictures are out of focus, poorly lit, the style is non-existent
The photos of this bread are far from showing a wonderful loaf. But I decided to embarrass myself and show them anyhow.
Why, you may wonder. Well, the bread is so good is really worth mentioning it. I may not have taken mouth-watering photos of it, but trust me, once you have a slice, you don’t care if it’s picture perfect or not.
But I didn’t want to make muffins. I had bread on my mind.
I remembered seeing a spinach bread in a bread-machine cookbook I have. Although I don’t own a bread machine, the book has some great bread ideas.
Combining the quinoa from the muffins with some wilted spinach (idea taken form the cookbook) seemed like a great combo. And it was!
The sweetness of the sautéed onion, the wilted baby spinach combined with quinoa and some toasted sunflower seeds made such a wonderful combo!
The crust is soft from the addition of olive oil, flavors are bursting in every bite.
It may not be picture-perfect, but it sure tasted better than I had expected.
If i had to change something, I’d probably double the amount of quinoa and spinach, just to kick a little more the level of nutrition.
A flavorful loaf of bread, packed with quinoa seeds and baby spinach. Perfect with a warm bowl of soup or pasta.
- 1 cup (120 grams) all purpose flour
- 1/2 cup (60 ml) lukewarm water
- 2 tsp yeast
- 1/2 cup quinoa
- 2 tbsp olive oil
- 1 chopped onion
- 4 oz baby spinach
- 1 tsp salt
- 1/2 cup olive oil
- 1/2 cup water
- 4 tbsp toasted sunflower seeds
- 4 cups (480 grams) all purpose flour
- more flour for dusting
- Start by cooking the quinoa in a small sauce-pan. For 1/2 cup quinoa seeds 1 cup of water it is needed. Cooking the quinoa should take anywhere from 15 to 20 minutes over low heat.
- Meanwhile saute the onion with the 2 tbsp of olive oil. Add the baby spinach and let it wilt.
- In a mixing bowl measure 1 cup flour. Make a well in the middle and pour 1/2 cup lukewarm water and sprinkle 2 tsp yeast on top. Leave at room temperature until the yeast is dissolve and bubbles appear.
- When the yeast is proofed added the cooked quinoa, wilted spinach and onion, 1 tsp salt, 1/2 cup olive oil,1/2 cup water and the sunflower seeds.
- With the mixer on the lowest speed, slowly add 4 cups of flour.
- The dough will be soft and elastic. With floured hands take the dough out of the bowl and place it into a clean floured bowl. Cover and let it rest until double in volume. This should take only 40-50 minutes.
- Punch down the dough, knead my hand for another minute and divide it into two balls. Shape each ball into a log and place it on floured baking sheets. I used a banquette pan, but a cookie one will work just as well.
- Cover again and let it rise for another 15-20 minutes.
- Meanwhile heat the oven to 400F.
- Bake the breads for ~ 45 to 50 minutes.
- Leave them to cool before slicing.
We enjoyed the bread as it was. If I had to change something I'd double the amount of quinoa and spinach.
Sending love your way,
Linking this loaf of bread to
Heather’s – Bake Your Own Bread