Green Bread

Wash the spinach, shake it well in the sieve and pat dry with kitchen towels; it should not have too much water clinging to it. Chop roughly if the leaves are large.6 oz fresh spinach

Blend: Place it in the food processor with salt, egg, milk, soft butter, and sugar. Blend until smooth. Or use an immersion blender.1 tablespoon fine sea salt + 1 large egg + 1 cup milk + ¼ cup butter + 2 teaspoons granulated sugar

Combine: Mix both types of flour, yeast, and seeds. 3¾ cups all-purpose flour + ¾ cup + 1 Tbsp whole wheat flour +1 tablespoon instant yeast + ½ cup pumpkin seeds

Knead: If you can knead the bread in your food processor, add the mixture to the pureed spinach. Or knead everything in a stand mixer with a dough hook attachment. Knead the dough well until smooth and not so sticky anymore. It took me about 7 minutes in the food processor.

Let rise: Lightly oil a large bowl, place dough inside, cover with a clean kitchen towel, and let rise in a warm place until doubled in size, between 1 ½ and 2 hours, depending on the temperature in the kitchen and the type of yeast you are using (Note 2).

Second knead: Punch down the dough. Transfer to a lightly floured working surface and knead 2-3 times with a small amount of flour to form a ball.

Shape: Press the dough into a thick rectangle, slightly narrower than your loaf tin (12 inches/30 cm), so it fits properly after folding. Fold the bottom third up to the center, then fold the top third over it, like folding a letter. Pinch the seam to help the bread stay together better.

Second rise: Butter the loaf pan and place the dough in it with the seam facing down. Cover with the kitchen towel again and let rise for about 30 minutes in a warm place.

Preheat the oven to 360°F/ 180°C.

Bake the green bread for 55-60 minutes until golden on top and sounding hollow when tapped. Remove from the pan and let cool on a wire rack.