As I bake bread regularly, I don’t buy bread any more. But I was missing a particular bread that I used to buy. It was ‘Soya & Linseed Bread’ from Burgen. I don’t stock Soy Beans but I always have Edamame, young Soy Beans. I decided to make Edamame Bread. Because Edamame are green, I added Spinach to make the bread green. I also added Egg for more protein. The result was fantastic!
Bread Loaf Tin
My Loaf Tin Dimensions: 22.5cm x 14cm x 9cm
1 cup Milk OR Soy Milk *warmed
2 teaspoons Dry Yeast
1 tablespoon Sugar
3 cups Bread Flour
1 teaspoon Salt
1 Egg *lightly whisked
60g Butter *softened
100g Frozen Spinach *thawed
1 cup Edamame Beans *coarsely chopped OR whole
1/4 cup Linseeds, Poppy Seeds, Sunflower Seeds OR Chia Seeds *optional
- Place Warm Milk, Dry Yeast and Sugar in a bowl, mix gently and set aside.
- Spinach needs to be cooked and finely chopped. Already chopped Frozen Spinach is perfect. *Note: If you blend it into paste, you can make very green bread.
- Place Bread Flour and Salt in a large bowl, and mix to combine. Make a well in the centre and pour in the yeast mixture, softened Butter, lightly whisked Egg, squeezed Spinach and Edamame Beans.
- *Note: You can add other ingredients such as Poppy Seeds, Sunflower Seeds, Linseeds or Chia Seeds.
- Mix to form a soft dough. You need to wet your hand with water to knead because the dough is very soft and sticky. When the dough is well combined and smooth, it is fine.
- Cover the dough with plastic wrap. Set aside in a warm place for 1 to 2 hours or until doubled in size.
- Gently punch down the dough slightly then place in a lightly greased loaf tin. Set aside in a warm place for 1/2 to 1 hour or until doubled. Preheat oven to 200℃.
- Bake for 30 minutes or until golden brown and bread sounds hollow when tapped. Remove from loaf tin to a wire rack to cool.