Spinach & Feta Multigrain Bread
This bakery-style loaf delivers Mediterranean flavour with the benefits of sourdough fermentation & seeds. Made using le’sourdo® Multigrain Sourdough Powder and SwissBake® T55 Flour, it offers a soft, moist crumb enriched with plant seeds, leafy spinach and creamy feta. Ideal for gourmet sandwich offerings, gourmet bakery menus, or savoury bread baskets, this recipe showcases versatility with nutritional appeal and artisan taste.
INGREDIENTS
• le’sourdo® GranoArte – 300g
• SwissBake® Type 55 Flour – 1200g
• SwissBake® Enzy X-2D – 15g
• Water – 750g to 850g
• Feta Cheese – 150 g
• Fresh Spinach – 120 g
• Fresh Yeast – 7g to 8g
• Oregano – 8 g
METHOD
Use a spiral kneader to mix all the measured ingredients until well combined. Mix for 5 minutes on slow speed and then on fast speed for 10 minutes. Ensure the final dough temperature is between approx. 24–26°C. Rest the dough for 60 minutes. Divide the dough into 600 g portions. • Shape appropriately and place on floured proofing trays. Final proofing at 32°C with 85% relative humidity for approx. 50–60 minutes. Bake in a deck oven at 240°C, falling to 210°C, with steam, for 35–40 minutes.