Sourdough Garlic Spinach Bread

Fair warning: this Sourdough Garlic Spinach Bread is addictively wonderful! It is moist, sweet and garlicky! Every time I make it, I feel like it transports me back in time to the lovely little health food co-op that used to be in our town, where my mom found this recipe back in the late 90s.

That co-op was my favorite store in the whole world as a child and then a young teen. There was no place on earth like the co-op. I am slightly color blind, but to me it looked like a slate bluish grey color, and it was a cozy, cottage-style house. As you walked in, the interior was warm wood and ever so inviting! If you type in “dark herb store aesthetic” in Pinterest, you’ll get a little bit of an idea of what I’m talking about!

But this co-op was extra special because it had healthy foods and a bakery in the back! That bakery would make the most pretty cookies I ever saw.

I still remember how heavenly the co-op smelled of earthy essential oils, herbs, and teas, intermingled with warm and comforting smells of food wafting from the back of the store where the bakery was.

There was something so cozy about that little co-op that I miss to this day, but when I make this bread it feels like for a moment that I’ve stepped back in time to one of the rainy spring days gone by at that cozy, inviting co-op.

When the co-op rolled this recipe out, my mom and I could not get enough, and so mom finally asked for the recipe, which they were so kind as to share.

The original recipe is not sourdough. You could swap the sourdough for 1 cup of warm water with 1 package of yeast (dissolved), if you like. FIND ALL MY SOURDOUGH RECIPES HERE

I made this for my family for our Saint Patrick’s Day feast. It is not an Irish dish in tradition, but because of the green from the spinach, I felt like it was the perfect bread to serve alongside the other traditional Irish foods I made to celebrate.

Sourdough Garlic Spinach Bread

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Ingredients

  

• 1 head garlic chopped
• 1 package chopped spinach 10 oz package
• ¼ cup olive oil
• ¼ cup honey
• 1 cup active, bubbly sourdough
• ½ cup water
• 4 cups unbleached, organic flour

Instructions

 

• Thaw spinach and cook to reduce water.
• Add olive oil and chopped garlic to spinach and cook. Let cool.
• Combine all ingredients in mixer and mix until all flour is incorporated.
• Let dough rest in 20 minutes.
• Mix dough again for about 1 to 2 minutes.
• Let dough rest 20 minutes.
• Mix dough again for about 1 to 2 minutes.
• Remove dough from mixer and place in rising bowl. Allow to rise in a 75℉ to 80℉ area until doubled.
• After dough doubles (can take a few hours), turn out onto a lightly floured surface and stretch and fold the dough a couple times. Place on Parchment paper lined dish to rise again until doubled.
• When dough has almost doubled start preheating oven to 400℉.
• Bake the bread until internal temp reaches 190℉ to 200℉ (around 35 to 45 minutes depending on how you shaped your loaf).

Notes

For a Saint Patrick’s Day twist, add a little spirulina for an extra green color!