Baking Spinach & Flaxseed Bread
For the fresher, healthier, and more colourful alternative to your white bread. It is beneficial to those having high cholesterol, diabetes, blood pressure or issues with obesity. This recipe also uses a pullman pan/tin to help with creating a flat-sided loaf. You'll be making about 3 loaves.


  600 g bread flour
  10 g Bruggeman brown yeast
  36 g caster sugar
  15 g milk powder
  20 g spinach powder
  400 ml water
  15 g unsalted butter
  10 g salt
  5 g flaxseed



Mix all ingredients together except, salt, butter and flaxseed.


Add salt, butter and mix well till the window pane test is passed. Rest the dough for 30 mins.


Divide the dough into approx. 120-30grams each and shape it round and rest for 15 min. You should yield 9 round dough.


Flatten the dough with a rolling pin and roll it into a swiss roll and put it into the pullman tin. Each pullman tin should have 3 swiss roll.


Let it proof for 40 min (in room temp) or till it doubles.


Brush the top of the dough with melted butter and sprinkle the flaxseed on top.


Bake at 200°C for 25-30 minutes.