Walnut Bread with Spinach

Here's how:

• 1

  Thaw the spinach, squeeze out the water, and coarsely chop it. Or rinse, trim, and coarsely chop fresh spinach.

• 2

  Crumble the yeast into a large mixing bowl.

• 3

  Melt the butter in a saucepan, then add the milk. Remove from the heat and make sure the temperature is about 20 °C. 

• 4

  Dissolve the yeast in the milk mixture. Stir in the salt, honey, walnuts, and all the flour (except for 1 dl). 

• 5

  Using dough hooks, mix with a wooden spoon until a loose dough forms.

• 6

  Let it rise, covered, for one hour.

• 7

  Preheat the oven to 250 °C. If necessary, place a baking stone on the bottom of the oven so that it heats up from the start.

• 8

  Turn the dough out onto a floured baking surface or a floured tray. Do not knead the bread; simply turn it over gently, using more flour, so that it can be divided into three pieces with a knife.

• 9

  Shape each piece and roll it into long loaves, like baguettes.

• 10

  Place the bread on parchment paper on a baking sheet. Bake on the baking sheet, or slide the parchment paper with the bread onto the hot baking stone (which you have removed from the oven).

• 11

  Bake the walnut bread for about 20 minutes until it’s nicely browned and fully baked. Open the oven door slightly toward the end to check on the baking—this will also make the walnut bread crispier on the outside.

• 12

  Remove the walnut bread from the oven and let it cool on a wire rack. If you cover it with a towel, the crust will be softer but still delicious.