What is a good healthy bread recipe?

I've not made either of these recipes, but they both sound like what you may be looking for. The whole wheat flour used in recipe #2 will give a higher protein content. :)

Spinach Bread

Ingredients

1 cup water

2 cups (tightly packed) cleaned and stemmed fresh spinach

4 tablespoons plus 1 teaspoon butter

2 envelopes (1/4 ounce) active dry yeast

1 egg, beaten

1 tablespoon sugar

1 teaspoon salt

1/8 teaspoon freshly ground black pepper

3- 3/4 cups flour

1 tablespoon Kosher salt

1 tablespoon grated Parmesan cheese

Directions

Preheat the oven to 375 degrees F. Place the water and spinach in a saucepan. Wilt the spinach, pressing down the spinach with the back of a spoon, about 45 seconds. Drain the spinach, squeezing out the spinach tightly and reserve the liquid. Pour the liquid into a mixing bowl with 4 tablespoons of the butter. The butter will melt and cool the liquid to 110 degrees F. Stir in the yeast and dissolve the yeast. Add the beaten egg, sugar, salt , and black pepper. Finely chop the spinach and add to the yeast mixture. Add the flour and mix well with a wooden spoon until the dough comes away from the sides of the bowl. Using your hands, form the dough into a ball. Lightly oil a bowl. Place the dough in the bowl and turn the dough once. Cover the dough with plastic wrap and place in a warm, draft-free place until the dough doubles in size, about 1 hour. Butter 6 over-sized muffin tins. Invert the dough onto a floured surface and punch it down with your fist. Fold each side in and tuck the ends into the center. Repeat. Put the dough, seam side down and divide the dough into 6 six equal portions. Using your hand, gently roll the dough into a ball. Place the rolls in the prepared pan. Sprinkle the rolls with kosher salt and cheese. Cover and let rise in a warm, draft-free place until in doubles in size, about 1 hour. Bake the rolls for about 30 minutes, or until golden brown. Remove from the oven and place on a wire rack to cool before removing from the pan.

Spinach Bread

Ingredients

3/4 cup warm water (110 to 115)

1 teaspoon honey

2 teaspoons kosher salt

1 tablespoon dry active yeast

1/4 cup plus 1 1/2 teaspoons extra-virgin olive oil, in all

3 1/2 cups whole wheat flour

2 pounds fresh spinach (weighed before cleaning, please remove stem and clean thoroughly, then thinly slice the leaves)

2 cups finely chopped onions

1 teaspoon chopped garlic

1 teaspoon ground cumin

2 tablespoons lemon juice

1/2 cup crumbled Feta cheese

Directions

Preheat oven to 375 degrees. In a bowl combine water, honey, 1 teaspoon of the salt, and sprinkle the yeast over the top. Set aside to foam. Then whisk in 2 tablespoons of olive oil, then sift 1 cup of flour and mix well. Set aside for 1 hour, or until it has a sponge-like texture.

Meanwhile, in a medium skillet, heat 2 1/2 tablespoons olive oil and saute onions until tender, about 5 minutes. Then add the garlic, cumin, and remaining salt to the onions. Stir in the spinach, in small batches, and cook until the spinach is soft. Pour on the lemon juice. Drain spinach in a colander and reserve the cooking liquid. In a large bowl, place 2 cups of the remaining flour, making a well in the center of the flour. Pour the spongy mixture into the well. Knead for 10 minutes, adding enough of the cooking liquid to make it pliable yet firm. Transfer to a oiled bowl, cover with plastic wrap and let rise for 2 hours. Then add the feta cheese to the dough and knead for 1 minute. Add the spinach mixture, sprinkle with the remaining flour, and mix together quickly. The dough is supposed to be moist and loose, don't knead again. Form into a oblong loaf and place the dough on a well oiled baking sheet. Cover lightly with plastic wrap and let proof for 1 hour. Bake the bread for 20 minutes, then reduce the heat to 350 degrees and cook for another 30 minutes.

Ingredients

2 tablespoons active dry yeast

1 teaspoon white sugar

1/2 cup warm water

3 1/2 cups warm water

1/4 cup honey

1/4 cup molasses

1/2 cup vegetable oil

2 eggs

2 tablespoons lemon juice

7 cups whole wheat flour

1/4 cup flax seed

1/4 cup cracked wheat

1/4 cup sunflower seeds

4 teaspoons salt

4 cups bread flour

Directions

In a small bowl, dissolve the yeast and sugar in 1/2 cup warm water. In a large bowl, mix remaining 3 1/2 cups warm water, honey, molasses, oil, eggs and lemon juice. Mix well. Add yeast mixture and stir.

Gradually add 5 cups whole wheat flour beating well after each addition. Add the flax, cracked wheat and sunflower seeds, stir well.

Let stand for 20 minutes, until mixture is very light. Stir in salt and the rest of the flours until dough pulls away from the sides of the bowl.

Knead 10 to 15 minutes until dough is smooth and elastic. Put into a greased bowl and cover, let rise in the oven with light on until doubled, about 1 hour.

Punch down and shape into 6 round balls. Cover and let rest for 20 minutes.

Form into loaves and let rise covered in oven until doubled. Bake at 375 degrees F (190 degrees C) 25-35 minutes....!!!!