Spinach Beetroot Wheat Bread #BreadBakers

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    Spinach Beetroot Bread
    Spinach Beetroot Bread

    It’s always good to bake at home and eat fresh. While baking, if you are mindful of choosing healthy ingredients then nothing can beat it. There is no doubt that baking with whole-wheat is healthier than baking with All-purpose flour (Refined flour). And yes this Spinach Beetroot bread is also with 100% whole wheat.

    My other popular 100% wheat bread recipes:

    It goes without saying that adding good + good is only going to make things better. And that’s a great idea, isn’t it? The Spinach Beetroot bread is a classic example of a combination of goodness of vegetables and whole wheat together. This breakfast bread stood great for June month theme naturally colored bread selected by Mireille Roc.

    Spinach Beetroot Bread

    The earlier plan was to bake with beetroot only. Later, I felt a single color might look good, but what if, if we can make it colorful by adding more colors to our breakfast bread. Hence, to make my bread more beautiful I added spinach as well. This tricolor swirl bread made the bread look more gorgeous. Vegetables not only gave the color to the crumb but also enhanced its flavor.

    Let’s get straight to the recipe spinach bread with beetroot.

    PS: Use Conversion Table to convert cups into grams and vice versa

    Activating the Yeast

    To start with first, we need to activate the yeast. Take 50 ml lukewarm water in a bowl. Add sugar and yeast to it. Stir and keep it aside until it froth. Feel free to use active dry yeast or Instant yeast depending on your choice. I recommend activating the yeast first and see if the yeast is in working conditions. Just in case the yeast wasn’t working, adding it directly to ingredients will waste your ingredients as well.

    Yeast

    Spinach and Beetroot puree

    To give vibrant colors to our spinach beetroot bread, we have used the puree of both the vegetable. To make the puree, I blanched both the vegetables and then grind them to paste. I didn’t add extra water while making the puree. After making puree, let it come to room temperature.

    Making the dough

    In a large mixing bowl take flour, salt, milk powder, oil and add activated yeast solution. Start mixing all the ingredients. Once ingredients are evenly mixed, divide the mixture into two equal portions.

    Ingredients

    Add beetroot puree to one half and spinach puree to the other half. To make the smooth and soft dough I added 10 ml water to each mixture. Knead both the doughs for about 5-6 minutes more. When kneading is done keep the dough in a greased bowl covered with cling wrap and let it double in volume.

    Dough kneading

    When the dough is double, punch it to release the air in it. Using a rolling pin, roll both the dough into a rectangular sheet. Place one sheet on another and roll them like a swirl. Ensure to seal all the open edges.

    Rolled dough

    Proofing the dough

    Meanwhile, grease a 9x4x4 bread tin with butter. Now keep the shaped bread dough into this greased tin with seam side facing downwards. Cover the dough again with cling wrap and let it rest until it doubles. It took approximately 40 minutes (proofing time depends on weather conditions).

    Bread before baking

    Let’s bake Spinach Beetroot Bread

    When the dough reaches to the rim of the tin, keep your oven for preheating at 200 °C. Preheat the oven for 10 minutes at least. Brush the dough with water sugar solution and bake in preheated oven. Use the middle rack for baking the bread and bake it for about 35 minutes. After 35 minutes, take the baked loaf out from oven and demold it. Keep it on a cooling rack and brush the loaf with butter. Let the bread rest for minimum 2 hrs to get neat slices.

    Bread after baking

    Buy Tools and Ingredients used in this recipe

    BreadBakers

    Naturally Colorful Bread List by #BreadBakers

    #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

    We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

    Print Recipe
    Spinach Beetroot Wheat Bread Yum
    A food that is colorful is flavorful. The colors and the swirl in the bread make it more exciting. All natural colors in this spinach beetroot bread. This breakfast bread is loaded with the benefits of whole wheat. My kid loves this bread and so do I.
    Course Breakfast
    Cuisine Baked
    Prep Time 12 minutes
    Cook Time 35 minutes
    Passive Time 70 minutes
    Servings
    Loaf
    Ingredients
    • 400 gm Whole Wheat Flour
    • 10 gm Milk Powder
    • 1 tsp Instant Yeast
    • 70 ml Water
    • 1/2 cup Beetroot Puree
    • 1/2 cup Spinach Puree
    • 1 tsp Salt
    • 2 tsp Sugar
    • 2 tbs olive oil
    • 1 tbs Water Sugar Solution
    Course Breakfast
    Cuisine Baked
    Prep Time 12 minutes
    Cook Time 35 minutes
    Passive Time 70 minutes
    Servings
    Loaf
    Ingredients
    • 400 gm Whole Wheat Flour
    • 10 gm Milk Powder
    • 1 tsp Instant Yeast
    • 70 ml Water
    • 1/2 cup Beetroot Puree
    • 1/2 cup Spinach Puree
    • 1 tsp Salt
    • 2 tsp Sugar
    • 2 tbs olive oil
    • 1 tbs Water Sugar Solution
    Instructions
    1. Take 50 ml lukewarm water in a bowl. Add sugar and yeast to it. Stir and keep it aside until it froth.
    2. To make the puree of Spinach and Beetroot, blanch both the vegetables separately and then grind them to paste. Transfer them to a bowl and let it come to room temperature.
    3. In a large mixing bowl take flour, salt, milk powder, oil and add activated yeast solution. Start kneading.
    4. Divide the mixture into two equal portions.
    5. Add beetroot puree to one half and spinach puree to the other half. To make the smooth and soft dough I added 10 ml water to each mixture.
    6. Knead both the doughs for 5 min and keep them in a greased bowl covered with cling wrap until double in volume.
    7. When the dough is double, punch it to release the air in it.
    8. Using a rolling pin, roll both the dough into a rectangular sheet.
    9. Place one sheet on another and roll them like a swirl.
    10. Grease a 9x4x4 bread tin with butter. Now keep the shaped bread dough into this greased tin with seam side facing downwards.
    11. Cover the dough again with cling wrap and let it rest until it doubles.
    12. Meanwhile, preheat oven at 200 °C for about 10 minutes.
    13. Now bake the bread in preheated oven for 35 minutes.
    14. After 35 minutes take the bread out of the oven. Demold the bread and keep it on a cooling rack. Brush the bread with butter and let it rest for minimum 2 hrs before slicing.
    Recipe Notes
    • Do not yeast solution to flout until it froths.
    • Vegetable puree should be thick.
    • Amount of water required for this recipe can vary depending upon the quality of flour.
    • Keep an eye on your dough while resting. The underproof or overproof dough will not give you the desired results.
    • To bake the bread, always place it on middle rack with both the coils on.
    • If you feel your bread is browning fast, cover it with aluminum foil and continue to bake.
    • Always rest your bread for minimum 2 hours to get neat slices.

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    10 COMMENTS

    1. Hi Just found your website while looking for ragi cookies. totally in love!! can I use baking powder instead of yeast? If so could you tell me how much I should use to equate the quantity of yeast?

      Thanks!!

    2. Sonia I love all your recipes specially your breads. I have a major problem with my wwf breads…they turn out dense….though the first proof is good. Please do share if possible a video of the kneading techniques you use. Thanks

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