02/27/2011 Spinach Bread

Ingredients: (Mold: 2 of 14.5 cm ( 5.5 “) square cake rings with heigt 5 cm (2″) stuck over each other, achieving dimensions: 14.5 x 14.5 x 10 cm capacity)

  • 323.2 g High Gluten Bread Flour 
  • 6.46 g salt
  • 16.16 g sugar
  • 4.85 g dry instant yeast, SAF RED
  • —————————
  • 210.1 g water
  • 30.3 g spinach, MWP, minced ( measure the weight after MWP and mincing)
  • 16.16 g unsalted butter, sliced
  • ————————————–
  • Pam for Baking (Oil Cooking Spray for baking)
  • Water sprayer


  1. Stuck two 5.5″ square cake ring, wrap with aluminum foil tightly (as you would with cake strips), use T-clip or pin (made of all metals with no paint) to clip the foil.  Also cover the bottom of the cake ring with aluminum foil, place it on the Silpat lined half-sheet pan.
  2. Whisk first 4 ingredients.
  3. Place it in a stand mixer bowl. 
  4. Add water and spinach to the stand mixer bowl.
  5. Run the mixer until 70% kneading is done, press sliced butter into the dough, knead again until it passes windowpane test. (It is a very sticky dough and difficult to determine the doneness.  Total kneading time 15 min with Bosch Universal Plus.)
  6. Transfer to a Pyrex Measuring Cup, cover with plastic wrap, 1st fermentation at 28C for 1 hour until the volume triples. (400 cc ->1200 cc)
  7. Divide it into 3 equal portions.  Shape each into balls.  Bench time, covered,  for 15 – 20 min until the volume doubles at 25 – 30 C.  (by mistake I waited  25 min instead of 20 min.)
  8. Shape each portion into thin rod.  Braid three rods from the center to one edge, flip, braid to another edge, close both ends of braiding.
  9. Spray Pam for baking inside of  the cake rings.  Drop the braided dough in the cake rings.  Spray with water.
  10. Final fermentation, while spraying water occasionally, for 40 min, until the volume triples at 38C. 
  11. Place it in the oven.  Spray the about 15 cm x 15 cm area of the center of another half sheet pan with Pam for baking.  Invert the half sheet pan, adjust so that the greased area goes directly above the cake ring, place the inverted half sheet pan on the cake ring so that the cake ring would be closed.
  12. (No Preheating)  Bake at 200C for 40 min. (Original was 25 min with preheating.  But my cake mold is larger than the original molds.  Make sure that the center of the bread registers at least 95C.  Use the nose for alternative testing.)


Reference: ほうれん草ブレッド、川端勉、Book4, Bibliography

It is very sticky dough: I used a dough cutter to handle the dough.

My intention was to slice it horizontally to make Japanese size sandwitch bread, which is about 13 x 13 x 2 cm.  The two stuck cake molds make 14.5 x 14.5 x 10 cm capacity: but after baking the bread shrinks more or less: it results in about 13.5 x 13 x 9 cm.

I overfermented slightly at the last fermentation stage, that resulted in slighte cave-in in the top center of the bread.  Stainless Steel Cake rings, covered with aluminum foil does not conduct heat well: the sides are very pale.  The bottom is quite brown and top is slightly brown.  The bottom and top has thicker crusts; but the side crusts are relatively soft.  Inside of the bread is quite soft and moist.

Leave a Reply

You must be logged in to post a comment.