Green bread with spinach for German Easter (Gruenes Brot mit Spinat)

Category: Yeast bread
Kitchen: german
Green bread with spinach for German Easter (Gruenes Brot mit Spinat)

Ingredients

Frozen spinach 300 g
Wheat flour 500 g
Dry yeast 12 g
Margarine (butter) 75 gram
Water 130 ml
Egg 1 PC.
Sugar 1 tsp
Salt in the dough 0.5 tsp
Fat cream 2 tbsp. l.
Butter and crushed bread crumbs

Cooking method

  • Green bread with spinach for German Easter (Gruenes Brot mit Spinat)
  • German Easter traditions are in many ways intertwined with Russian customs, and, of course, its origin is common to Russian and German Easter. Having arisen as a pagan, this holiday subsequently becomes Christian, filling, through an appeal to events from the life of Jesus Christ, with a special religious meaning.
  • Likewise, the pre-Easter Thursday among the Germans, like ours, is an important day in preparation for the mournful day of the crucifixion of Christ. This is a day of spiritual and physical cleansing, forgiveness, sorrow.
  • Many traditions of this day are associated with the name of Jesus Christ, who gathered his disciples on this day for the last time for a joint dinner. The events of this day are captured on the canvas of the great Italian Leonardo da Vinci "The Last Supper". Hence the German custom: to celebrate Maundy Thursday at a laid table, surrounded by friends and relatives.
  • The theme of the unity of people, love for one's neighbor can also be traced in Germany in the desire to give warmth of one's attention to the disadvantaged, those in need, for whom charity dinners are arranged on this day. Many peoples call this day "Maundy Thursday", for example, in Russia and Sweden. "Purity" is understood both physically and spiritually. Humanity's intuitive understanding of the indissolubility of the unity of spiritual and bodily purity is emphasized by the appeal of representatives of many confessions on this very day of Holy Week to rituals and rituals associated with cleansing.
  • Cleansing and forgiveness are the theme of Maundy Thursday. Being included, along with other days of Holy Week, in the general liturgical calendar of religious festivals, this day is directly related to specific days of carnival time, namely, with the so-called Ash Wednesday (Aschermittwoch). On this day, sinners sprinkled themselves with ashes, walked around the village in long gray bag-like robes, at the entrance to the temple they took places on special benches. The time of fasting became for them a test of soul and body. The day of cleansing, forgiveness of the repentant is Great Thursday.
  • For many peoples, the motivation for the fourth day of Holy Week is shifted, however, towards purity of spirit. This is clearly seen from the existing names of this day: Antlasstag or Entlasstag (literally: the day of absolution). This etymological approach allows us to interpret Maundy Thursday as a day of forgiveness, reconciliation, which is confirmed by the names of this day in different regions of Germany, for example, Donnerstag der Lossprechung in the town of Lech, where this day stands out as a day of reconciliation of spouses, relatives, neighbors. On this day, wives are not forbidden to accompany their husbands to beer establishments, and even vice versa: you should go there together and reconcile over a glass of beer. But even in this case, reconciliation is thought of as a Christian absolution. Not only spouses should forgive each other on this day, but also neighbors, acquaintances, longtime offenders, etc.
  • In German, several names coexist for Maundy Thursday. Often the fourth day of Holy Week in Germany is called (literally) "Green Thursday" - Gründonnerstag.
  • The actual philological component of the word “grϋn” goes back to the Middle High German word “gronan”, which in the Middle Ages had the meaning “to cry hard”, “to sob”, etymologically close to the modern verb “greinen”. This value reflects the atmosphere of mourning, sadness on the eve of the events of Good Friday - the crucifixion of Jesus Christ.
  • And the folk explanation of the word "grϋn" led to the custom to eat as much green as possible on this day: spinach or soups from 7-9 herbs. This philologically incorrect interpretation is quite consistent with the requirements of the fasting period.
  • 🔗

  • Green is also associated with rebirth, growth, the beginning of development, the awakening of nature.
  • I managed to find several recipes for the German Easter week and Easter itself - Os.
  • I suggest baking green spinach bread for Thursday and making a spinach roll with cream cheese filling for Sunday Easter.
  • Let's start with bread.
  • It is better to buy chopped spinach. If you get a whole leaf twisted into balls, then you need to defrost it a little and grind it in a blender or pass it through a meat grinder, then squeeze out the water well.
  • Combine flour and yeast in the kneading bowl.
  • Mix the spinach with the egg, melted butter and cream.
  • Combine flour, yeast, water, egg and spinach mixture and let stand for five minutes.
  • We begin to knead the dough at low speed. After five minutes of kneading, first add salt, then sugar, knead for a few more minutes. The dough is very elastic, soft, keeps its shape well.
  • Let the dough come up, crush it and let it come up again.
  • We spread the dough on a surface dusted with flour, stretch it into a cake and fold it once, then let it stand under a towel for 10 minutes.
  • Once again we stretch the dough with our hands and form a loaf, which we put with the seam down in a greased form. I just put on the paper in the mold. Cover and let it come up twice.
  • We bake in a preheated oven at 180, we try to keep the green color of the dough, so after 5-7 minutes you can cover the top.
  • The amazingly tasty bread has a very interesting structure. It goes very well with feta cheese and butter! I will definitely repeat

Note

And the recipe for spinach roll with fresh cheese for the Easter Sunday table can be found here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=398009.0

ang-kay
Olya!What a summer bread!
Tumanchik
Very nice!!! I can imagine how your seven mouths were eating it. And they didn't leave a piece. I gagged with saliva now or a lick monitor ...
Rada-dms
tumanofaaaa, ang-kay, girls! The bread is very tasty and I can't even describe the structure, but I want to eat it and eat it, even the dog asked all the time, and she is our gourmet. And it doesn't feel like yeast!
Rada-dms
ang-kaydo you think it can be made with sourdough - I want to transfer it and pumpkin into everyday, so that I can consume less sweet
ang-kay
Quote: Rada-dms
it can be made with sourdough -
I think you can. I really never translated yeast into sourdough. If I understand correctly, then we need 160 grams of sourdough here. I am counting on 100% humidity. Subtract 80 grams from flour and 80 grams from water. I would leave a couple of grams of dry yeast. It is necessary to watch the fermentation time according to the dough. Maybe I'm wrong and someone will correct me.
Rada-dms
ang-kay, I will try, all the same spinach of different moisture, you will have to control the flour! Thank you! This bread, like pumpkin bread, grew so that in an hour it was necessary to bake it, and this was with crushing and shaping.
ang-kay
It is not necessary to control flour, but water. The base is flour, but you pick up the water.
Tumanchik
girls I'm dying with you. What a stupid I am! I will never learn this. Only when I drive all the children away so that they don't hang over their souls! In the meantime, I can only stupidly repeat someone else's!
Rada-dms
ang-kay, Yes!!! right at the root !!! It's good that I corrected it !!!
ang-kay
I learned this from Vasilisa! And then I read about it.
Linadoc
Quote: ang-kay
If I understand correctly, then we need 160 grams of sourdough here. I am counting on 100% humidity. Subtract 80 grams from flour and 80 grams from water. I would leave a couple of grams of dry yeast.
I would make 200 g of starter culture with 100% moisture (100 + 100), yeast would leave 3 grams, margarine would be less - up to 50 g., And more sugar - up to 1 tbsp. l.
Rada-dms
tumanofaaaa, practice and only practice, I haven't sung bread for a long time according to recipes, I was also disqualified!
ang-kay
Quote: Linadoc
I would make 200g sourdough
Why 200?
I understand that all the other ingredients are to your liking and you don't need to change them.
Rada-dms
Linadoc, It is also an option! I added Belarusian oil! Cream is needed, as the recipe for spinach is creamy.
My something is imbued with savory and rich bread, now I bake less sweet. 1 tbsp. l. the quantity of flour will be good!
Rada-dms
ang-kayvery harmonious bread!
ang-kay
Quote: Rada-dms
very harmonious bread!
Then why change something?
Linadoc
Quote: ang-kay
Why 200?
To replace this amount of yeast, you need to ferment about a third of the flour, but then all the water will go to the leaven. We reduce the water to 70% and we get about 100 ml, which means that the flour is also 100 g in the sourdough. Therefore, we leave part of the yeast, about 3 g. And you need to stimulate the leaven and yeast with sugar in order to get fluffiness, so we increase the sugar a little. In order not to interfere with the leaven, we reduce the fat. But the remaining 30ml of water can be replaced with cream, since they are relied on.
ang-kay
And I think differently. Maybe not right. According to a simple formula, 2 parts of water and three parts of flour are taken for part of the leaven. So I divided the flour by 3. To be precise, it needs 166 grams.
Rada-dms
Girls, there is spinach, I will do both, because they ask you to repeat it! :)
Margit
Rada-dmsOlya, well, restless, she made such bread and when, it's almost winter outside, and you have summer bread with spinach! super! smart girl!
If you make such bread with sourdough, I think after molding, after an hour, you can put it in the refrigerator, it will rise there slowly but well, but the taste will only be better. If sourdough at room temperature, the bread will be sour. In general, you need to try and experiment.
Rada-dms
Margit, I also had this thought and spinach can give acid in the heat :)
Margit
Rada-dms, Not only spinach, but also the sourdough will give unnecessary acid. Yeast is indispensable, because spinach is the main ingredient here.
Irina Dolars
Wow! Both beautiful and useful! And it must be delicious!
nakapustina
Olya, I still baked it, only in HP. I baked in the main mode, looked good on time, 10 minutes before the end of the last proofing before baking, the bread almost rested against the lid, I had to turn off the program and turn on baking.
I added a couple of tablespoons of oat bran to the dough. The spinach was frozen (freezing itself), so there was practically no excess liquid. I very much pleased the guests with the color of the bread, it turned out so tenderly pistachio.
And delicious, of course. The children took half of them to St. Petersburg, so today there is no bread. Decent bread! Thank you for sharing interesting recipes, and we, in turn, make your loved ones happy.

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