This bread dough uses juiced spinach instead of water, for a crisp, chewy loaf that’s secretly packed with veggies. Juice the spinach with the water before starting to mix the dough (this makes easy work of it, even if you don’t have a particularly powerful blender). The dough will be very wet after mixing, but will strengthen during its rise time, then the traditional shaping requires little effort to maintain the light crumb structure. Be sure not to under-bake—this loaf is best when the outside is crisp, and the inside is tender and chewy.

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