Go Back
+ servings
Print Recipe Pin it for later!
No ratings yet

Spinach Multi Grain Semolina Bread for #BreadBakers

Prep Time2 hrs 30 mins
Cook Time40 mins
Servings: 1 loaf


  • 2 cups warm milk
  • 2 cups spinach leaves
  • 1 cup semolina
  • 1/2 cup rye flour
  • 2 cups bread flour
  • 1 cup whole wheat flour
  • 1 tablespoon instant yeast
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 teaspoon paprika I used Hungarian hot paprika
  • 1 tablespoon buttermilk milk, heavy cream or egg wash can also be used
  • 1 tablespoon shelled sunflower seeds


  • Heat milk to 120 F. Do not boil. Combine warm milk with spinach in a blender and blend well.
  • In a large bowl, combine semolina, rye flour, bread flour, whole wheat flour, yeast, sugar, salt and paprika. Mix well.
  • Add spinach-milk and mix well. After the dough looks shaggy, start to knead by hand or if using the dough hook of an electric mixer, let the machine knead for 5 minutes. Knead for 10 minutes if kneading by hand, until the dough is smooth and elastic.
  • Place in a greased bowl. Cover with plastic wrap and a kitchen towel. Leave to rise until doubled in size, about 1 hour.
  • Pull the dough from underneath and pull over the top a few times. The dough will deflate.
  • Spray a Dutch oven with non stick spray. Place the dough in the pot, cover and leave until doubled in size, 45 minutes to an hour. Preheat oven to 450 F.
  • With a sharp knife, gently make two slits in the dough. The dough will slightly deflate. Brush the top with the buttermilk and then sprinkle sunflower seeds on top.
  • Place the Dutch oven, covered, in the oven and bake for 30 minutes. Uncover and bake another 10 minutes. The bread should sound hollow when tapped.
  • Remove from pot and leave until cooled completely.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!