Delicious spinach monetary jack sourdough bread with fresh spinach puree and Monterey Jack cheese with touch of pepper. Great bread to enjoy with a bowl of soup.
For making naturally colored sourdough you can use fresh spinach for green, turmeric for yellow, butterfly pea flower for blue and for orange we can use carrot .
What goes well with spinach?
It has natural affinity towards cheese, cream, and eggs, and they are match made to be together.
Spinach goes well with
soft cheese like ricotta, goat cheese.
Creamy cheeses like mozzarella, cheddar, jack and feta.
Melting cheese like swiss Emmental and Gruyere.
Hard grating cheeses like Parmesan and Asiago
In this sourdough bread recipe creamy monetary jack cheese perfectly paired together.
It always takes central part in the recipe with strong flavor and does well with strong herbs and spices.
As spinach goes with basil, dill, chives, garlic, ginger, nutmeg, allspice, red pepper flakes, cumin marjoram, thyme, sage, or oregano, and thyme.
How to make spinach monetary jack sourdough bread
These are ingredients you need to make this bread.
Bread flour : Always used high protein bread flour. Here I used Artisan bread flour as it has 13% protein.
Rye flour : Dark rye flour adds extra nuttiness to bread. Here I used around 8.3% of flour.
Spelt flour : Spelt flour compliment well with rye flour. Around 8.3% of the total flour weight .
Levain : I used 100% sourdough starter to make a levain which in turn is a combo of bread flour and rye flour.
Spinach puree: is made with fresh spinach and water.
Salt: Add flavor to the bread along with controlling the fermentation rate. Around 2% used.
Monterey jack cheese: Plays well with green spinach.
Pepper : Adds extra dose of flavor in the sourdough bread.
See recipe card for quantities.
First step to mix bread flour, spelt flour and rye flour and spinach puree to form dough.
Spinach dough after adding salt.
Incorporating cheese and pepper to the dough.
Score and Bake
Variations to this spinach monetary jack sourdough bread
You can substitute parmesan, asiago, or white cheddar cheese in the recipe.
If you want, you can use blanched spinach to get more color.
This recipe uses 30 % cheese .
Along with black pepper you add garlic powder or any other spices of your choice.
Tips for making Spinach monetary jack sourdough dough.
You do not need to strain the spinach puree as it adds wholesome nutrients to the bread.
Always use fresh spinach frozen spinach will not work for this recipe as it contains extra water.
Use fresh baby spinach to get retain green color.
As this recipe uses spinach puree you do not need to autolyse the dough.
If you are looking for other naturally colored sourdough, check here.
Make leavain/ Leaven around 8.30 A .M
Incorporate the spinach puree along with flours 1. 00 PM
Add salt into dough around 1.30 P.M
After 1 hour stretch and fold the dough around 2.30 P.M
3.30 P.M stretch and fold and dough for second time.
Around 4.30 P.M Laminate the dough. Incorporate cubed Monterey jack cheese and pepper
First coil fold 5.30 P.M Coil fold the dough.
second coil fold at 6.00 P.M
Pre-shape at 7.00 P.M.
Shape the dough 7.15 P.M
Cold Retard/ Refrigerator Overnight up to 14 hours
Score and bake at 7.00 A.M
Use fresh ingredients to make this delicious spinach sourdough bread
If you tried this recipe please tag me @nidhinikhil in Instagram and zestysouthindiankitchen in Facebook
I have made this Spinach Monetary Jack Sourdough bread as part of this month #breadbakers event.
Spinach Monterey Jack Sourdough Bread
- 19 g sourdough starter I used 100% hydration 50: 50 all-purpose flours : whole wheat flour
- 40 bread flour
- 10 g rye flour
- 50 g water
- 350 g Artisan bread flour
- 35 g Rye flour
- 35 g Spelt flour
- 84 g Leavain
- 8 g salt
- 275 g Spinach puree 110 g Spinach+ 125g water
- 60 g water
- 128 g Monterey Jack Cheese
- 1 g Pepper
- In the morning make your dough combine 2 tablespoons (15-20 grams) of unfed sourdough starter with 50g of water 40 g of all-purpose flour and 10g rye flour. Mix until there are no dry bits of flour, cover loosely with plastic wrap and let sit out for 4-5 hours or until it doubles in volume.
AUTOLYSE THE DOUGH
- Around 4 hours of Levain making, Mix all the flours in 275g Spinach puree in a large bowl. And mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes
- When levain is ready incorporate the levain into the autolyzed dough
- Then after 30 minutes add salt and rest of water. Mix well and cover the dough again and set aside
STRETCH AND FOLD
- Then stretch and fold the dough every 1 hour for until 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you manage the dough.
LAMINATE THE DOUGH
- One hour after last stretch and fold do a lamination of the dough. Means spread the dough into thin sheet and then sprinkle cheese, pepper on the top and fold them into a letter fold.
- If you are planning for 1 coil fold do that 2 hour of lamination. If you are doing 2 coil folds give 1 hour’s interval.
SHAPING THE DOUGH
- Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
- Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
- After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
SCORE AND BAKE
- When you are ready to bake preheat oven to 475°F/ 246°C.
- Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
- Turn the heat down to 475°F/246 °C and cook for 15 minutes. Then reduce the temperature to 450°F/ 232°C for 15 minutes with lid.
- Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 10-15 minutes extra if you want more crusty bread.
- If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
- Once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with some butter
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.