If you have guests and want to surprise them with a bread different from the usual, the marbled bread could be a great idea.
Two-colored, as half the dough is made with spinach, and together with the black focaccia they are the masters on the tables.
I always like to amaze my guests with original, simple recipes that don’t require much effort, as time is often an enemy in the kitchen.
Moreover, this bread is enriched with vegetables, spinach. And their flavor adds that extra touch to make the taste explode.
Prepared with two types of flours, type 0 and multigrain, so it’s not just a simple bread, but a source of well-being. I remind you that type 00 and 0 flours are the most refined, while type 1, 2, wholemeal, and multigrain, stone-ground, maintain the properties of wheat and its benefits.
I also recommend the high hydration bread and the Taggia canestrelli.
Let’s see the procedure together.
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 50 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the marbled bread
- 1 1/4 cups type 1 flour
- 1 1/4 cups multigrain flour
- 2/3 cup water
- 3/4 packet dry yeast
- 2 teaspoons sugar
- to taste salt
- 3 1/2 oz boiled spinach
Tools
- 1 Chopper
- 1 Pot
- 1 Baking dish
- 1 Parchment paper
Steps to create the marbled bread
Let’s start by taking a pot, first pour the water and bring it to a boil. Secondly, boil the spinach and salt them. Then, once cooked, let them cool and once cold, squeeze them well with your hands to remove the excess water and chop them with the immersion blender.
In a bowl, add the other ingredients, then the flour, salt, warm water with yeast inside, and a teaspoon of sugar, and knead until you get a smooth and compact dough. Then divide the dough in half. In one half, add the spinach and knead again for about 5 minutes, adding a little more flour if needed.
Roll out the two doughs on parchment paper, giving them a narrow and elongated shape. Join them from one end and form a two-strand braid.
Let it rise for 3 hours, covered with a cloth, then bake at 392°F for 10 minutes and then at 356°F for 20 minutes until golden, always in a static oven.
Remove from the oven, let it cool, and… enjoy your tasting.
Storage
The marbled bread can be stored in a paper bag, wrapped in a plastic bag for up to 3 days
The marbled bread can be stored in a paper bag, wrapped in a plastic bag for up to 3 days
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