Go Back
+ servings

Fresh Spinach & Onion Whole Wheat Bread | Whole Food Vegan

Venelina Dove M.D.
Delicious homemade bread with fresh spinach and onion filling. It is so healthy and satiating. The recipe is plant-based (no eggs, dairy-free). It is also oil-free.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Bread
Cuisine European
Servings 10 Servings

Ingredients
 
 

For the filling

  • 2 onions chopped
  • 3 handfuls spinach chopped
  • salt to taste

For the dough

Instructions
 

  • Place the chopped onions, spinach, and salt in a pot with ¼ cup of water. Saute over high heat for 5-7 minutes or until the spinach and onion are soft. When it is ready, leave it aside to cool.
  • Meanwhile, in a large bowl mix the dry ingredients for the dough (whole wheat flour, yeast, salt, and sugar).
  • Fold the warm water into the dry mixture. Using a spoon mix everything well. 
  • Add the cooled spinach and onion filling and stir well until a well-combined dough is formed.
  • Line a round baking pan with parchment paper and transfer the dough into it. Sprinkle with some unhulled sesame seeds.
  • Cover and leave to a warm place for about 30 mins to rise.
  • While the dough is rising, preheat the oven to 350°F (180°C).
  • When the dough has reached twice its volume, bake it for 40-45 mins.
  • Let it cool down before eating.

Notes

  • You can add some more flour if the filling is too watery so you can form the dough.
  • Sometimes I use the oven to rise the dough faster. I heat it to 120°F (50°C) and then put the baking pan in there for 30 to 40 mins. When the dough has risen, just turn it to 350°F (180°C) and bake it.