I made a new recipe today and I want to share it with you.
I always baked bread using all-purpose flour and bread flour, and after the COVID-19 lockdown, I made a list of recipes I want to re-make to make them a little bit healthier for Olivia. Just like this Pigs in a Blanket recipe, where I used spinach to make a little twist for Olivia’s lunchbox meal. And instead of using pure bread flour, I mixed all-purpose flour with graham flour.
Graham flour is easy to find in most Danish grocery stores, and it is a quite inexpensive choice compared to other whole-grain options.
What is Graham Flour
Graham flour is a whole wheat pastry flour that is ground just a little more coarsely than usual. The flavor is nutty and slightly sweet, and this flour is used to make graham crackers.
Graham Flour History
Graham flour was invented by Sylvester Graham (1794 – 1851), and he hoped that it would be better for people than white flour.
Tips for making Spinach Pigs in a Blanket
- Make sure your yeast is fresh. To check if you’re yeast is still good, warm a little water, add your yeast, then add a pinch of sugar. Stir it together and wait for 5 to 10 minutes. If the yeast is still active, you will see little bubbles on the top of the water, and it will start to foam.
- The dough should be very soft and elastic before putting it in the bowl to rise the first time.
- You can wilt fresh spinach if you don’t have frozen; it will work just fine.
I hope you will also try this recipe next time you will bake your Pigs in a Blanket because they are delicious and packed with nutrients.
You will need:
- 250 grams (250 ml or 2.5 dl) water, lukewarm
- 60 grams frozen spinach
- 18 pcs small sausages
- 15 grams instant dry yeast or 25 grams fresh yeast
- 350 grams bread flour or all-purpose flour
- 100 grams graham flour
- 13 grams (1 tbsp) granulated white sugar
- 12 grams (1.5 tsp) salt
- 2 tbsp vegetable oil
- 1 egg, lightly beaten + 1 tsp water, for egg wash
- sesame seeds (optional), for topping
- In a small saucepan, thaw frozen spinach together with water. In a small bowl, separate the spinach leaves from the liquid. Leave the spinach water in the saucepan and let it cool until lukewarm.
- Dissolve the fresh yeast in lukewarm spinach water, then sprinkle some sugar. Stir to combine and let stand in a warm place for 5 to 10 minutes, depending on your kitchen temperature.
- In your stand mixer bowl, add all the dry ingredients – flour, salt, and sugar. Mix and make a well in the middle.
- Then add the proofed yeast, spinach, and vegetable oil. Knead the dough together until smooth and elastic. I knead mine for about 15 minutes.
- Transfer the dough to a lightly greased bowl, then cover with plastic film and let the dough rise in a warm place for 60 minutes or until doubled in size.
- Preheat your oven to 180 degrees Celsius (350F).
- Lightly flour the table, then punch the dough down and roll into a log. Divide the dough into 14 equal portions. Roll each dough into a long log, then twist around the hotdogs. Place them on a baking sheet with parchment paper. Cover and allow them to rise for another 30 minutes.
- Brush the top with egg wash and sprinkle with sesame seeds (optional).
- Bake for 12 to 15 minutes, or until they have a nice golden color.
- Remove from the oven and let them cool for 5 minutes, then serve with mustard and ketchup. Enjoy!
- Store leftover sausage rolls in an airtight container and put in the fridge. Reheat in the microwave for breakfast: kids’ lunchbox, or a snack.
- If you’re using active dry or fresh yeast, remember to proof the yeast first by combining half of the lukewarm milk, half of the sugar, and yeast in a bowl and leave it for 5 to 10 minutes until foamy.
- You can shape your Pigs in a blanket, whatever shape you want.
- Use warm/room temperature water instead of hot water.
- Whenever possible, it is always recommended to use weight measurements instead of measuring cups when weighing ingredients.
- You can use both fresh and frozen spinach or any other green leafy vegetables available in your location.