Spinach and Feta Bread

The title will take you to thekneadforbread.com, and if you click on the link below the pictures on that blog, you can see a tutorial for making this bread. I had my family try this first, then after I got their opinions, I told them what it was. HUGE hit here, and my kids won't touch feta cheese otherwise. It was the perfect crispy crunch on the outside and so soft on the inside. Will definitely make this again.

Spinach and Feta Bread Recipe:
Ingredients
Night Before:
3/4 cup bread flour
1/2 cup lukewarm water
1/4 teaspoon instant yeast

Dough:
2 cups chopped fresh spinach
1 1/4 cup lukewarm water
1/2 cup dark rye
1 1/4 cup whole wheat flour
2 cups bread flour
1/2 teaspoon instant yeast
1 teaspoon salt
1 cup crumbled feta cheese

Method
The night before you want to make this bread, combine the "night before" ingredients together and beat till well combined. Cover with plastic wrap and allow to sit for 12 -16 hours.

The next morning add a little oil to a sauce pan (about 1 tablespoon). Place on the stove to get warm. Add in chopped spinach and saute till cooked. Be sure to continuously stir. You don't want the spinach to turn brown. Once cooked (about two minutes) pour out the spinach onto paper towels to remove any liquid,than set aside.

In a bowl mix with a wooden spoon the "night before" mixture and water. Add in the rye flour and the whole wheat flour, mix till smooth. Add in salt and instant yeast, stir till well blended. Allow the mixture to sit for ten minutes uncovered.

Now, start to add in the bread flour, about a 1/2 cup at a time. Till the mixture becomes to hard to mix. Pour out the dough onto a floured surface and begin to knead in the rest of the flour. Use just enough flour till the dough in slightly sticky. You may need to add more or use less, it all depends on your dough. Knead the dough for about 8 - 10 minutes. Then allow to rest for 5 minutes. This will help the dough to relax.

Flatten the dough a little and add in the cooked spinach and feta cheese. If your spinach is clumped together don't worry it will break up during the kneading. After the spinach and feta is incorporated, you can add a little oil to a clean large bowl. Place the dough into the bowl and turn over till lightly coated on all sides. Cover with plastic wrap and allow to rest for 2 hours or till double in bulk.

After dough has risen pour out onto a flat surface. Cut in half. Shape into two round loaves and place onto a cornmeal covered piece of parchment paper. Sprinkle the top of the dough with a little whole wheat flour. Cover the loaves with plastic wrap and allow to rest for 1 hour. About 45 minutes before baking, place your baking stone into the oven and preheat the oven to 425 degrees. Also place a cast iron skillet on the bottom of the oven, to create steam. If you are using a cookie sheet do not place the cookie sheet into the oven before hand. Score the tops of the loaves. Place the loaves into the oven. Once you place the breads into the oven pour about a cup of boiling water into the hot cast iron skillet and close the door. Reduce the oven to 400F. Bake for 30 -35 minutes or till when tapped on the bottom of the loaf it sounds hollow.