Spinach and Feta Whole Wheat Bread

This bread combines two wonderful flavors in a subtle manner. People who strongly dislike feta cheese will often eat this bread with compliments rather than complaints (as long as you don't let them know the difference).


Spinach and Feta Bread
1 1/3 cups water
1 Tbsp. sugar
2 tsp. yeast
2 Tbsp. olive oil
1 1/2 tsp. salt
2 tsp. dried oregano
2 cups whole wheat flour
2 cups bread flour
1 Tbsp. whole wheat flour
8 oz. crumbled feta cheese
1 1/2 cups coarsely chopped fresh spinach, washed and dried well
1 egg, beaten

Heat the water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with sugar and yeast. Let stand 5 minutes until yeast begins to bubble. Add oil, salt, oregano and 1 cup whole wheat flour. Beat until smooth. Cover and let stand 15 minutes.

Slowly add bread flour and beat until stiff but soft dough forms. Knead until dough pulls away from sides of bowl but is still smooth and springy to the touch. Toss the Tbsp. whole wheat flour with the feta cheese. Knead the cheese and spinach into the dough. Remove the dough hook, cover and let rise until doubled, about 1 hour.

Lightly grease baking sheets. Punch dough down and shape into two round loaves. Place the loaves, smooth sides up, onto baking sheets. Cover and let rise until doubled, 45 to 60 minutes. Preheat the oven to 375ºF. Brush the loaves with beaten egg. Bake 35 to 45 minutes until loaves sound hollow. Remove from sheets and cool on wire racks.