Wholemeal Wolfberries & Spinach Bread

Another nutritious loaf which made from spinach puree and added wholemeal flour. As I like the texture of my Carrot Wheatgerm Bread, therefore I've adapted the recipe from there :) 

Ingredient
Spinach Dough

• 200gm bread flour
• 4gm instant yeast
• 3gm salt
• 10gm sugar
• 15gm milk powder
• 130gm spinach paste*
• 20gm butter

* Blend 100gm blanched spinach with 30gm water till fine.

Wholemeal Wolfberries Dough

• 150gm bread flour
• 50gm wholemeal flour
• 4gm instant yeast
• 3gm salt
• 10gm sugar
• 15gm milk powder
• 130gm water
• 20gm butter
• 60gm wolfberries, softened

Method

1. Combine each dough ingredients, except butter, and form into a rough dough. Add in butter and knead till a smooth and elastic dough is formed.
2. Cover and proof until double in bulk for about 60mins.
3. Punch down dough and knead lightly. Divide each dough into 4 even portions approx. 80gm  shape into round and rest for 10mins. 
4. Using a rolling pin, roll out each dough 20cm x 10cm rectangular. Roll up and seal the edge tightly. For wholemeal wolfberries dough : sprinkle some wolfberries evenly over the dough before rolling up.
5. Place rolled dough alternately into the loaf pan (ref to pics below). Proof for another 60mins until it fills 80% of the pan. Place on the lid.
6. Bake in preheated oven at 200deg cel for 40mins until golden brown. Unmould immediately and cool completely on wire rack before slicing.