Inspired by my sister skyping me at work to say she 'just had the most amazing lunch of spinach cheese toast with squash seeds...', which instead of her meaning those being toppings on toast, got me immediately thinking of making a bread including all of the above. why not!?
Result was a great fluffy bread, extremely rich in flavor from all those add-ins... I don't often eat just toasted bread without spreads, toppings, etc, but that was definitely rich and flavorful enough for me to do so.
Sorry I have no exact details on proportions at the moment... I eyeballed it, and just added flour to the mix till it reaches the right consistency for handling and rising.
used Ruchmehl (a dark flour, semi-whole grain), salt, a larger amount of yeast than normal to keep it fluffy despite the heavy spinach and cheese additions, some sugar-water to stimulate the yeast, and one egg in the flour, too, ... i think.. then Sbrinz cheese cut up, dark squash seeds, and cooked spinach.
In any case, did a lot of kneeding in my Kitchenaid to get the dough really stretchy, then added the rest of the flour till it reached that right consistency. then I let it rise till doubled in volume, then folded in the seeds and cheese first (since those are not wet and goopy), then spread over the spinach, and folded it in just until it was making a good swirl inside the bread, then let that rest for a bit before putting it into breadpans and letting again rise till puffy as possible.
Baked at around 180 C... maybe 375F-ish, got a crisp-enough crust, and soft interior.
I should do it again and write down the right amounts so I can reliably get it like that again!
in the meantime here's some eye-candy from that batch:
