Spinach Beetroot Wheat Bread
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.
Servings: 1 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
- Take 50 ml lukewarm water in a bowl. Add sugar and yeast to it. Stir and keep it aside until it froth.
- 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.
- In a large mixing bowl take flour, salt, milk powder, oil and add activated yeast solution. Start kneading.
- Divide the mixture into two equal portions.
- 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 5 min and keep them in a greased bowl covered with cling wrap until double in volume.
- 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.
- 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.
- Meanwhile, preheat oven at 200 °C for about 10 minutes.
- Now bake the bread in preheated oven for 35 minutes.
- 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.
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.