ABOUT Whole Wheat Beet and Spinach Swirl Bread (Vegan) RECIPE
Wholegrain bread with beet and spinach swirls that not only adds colour but also a lot of nutrients too!
Recipe Tags
Veg
Everyday
Baking
Breakfast and Brunch
Healthy
Ingredients Serving: 6
2 cups whole wheat flour
2 cups all-purpose flour
2 ½ teaspoons instant dry yeast
3 tablespoons olive oil
2 teaspoons salt
4 tbsp beet puree(boiled peeled pureed)
4 tbsp spinach puree (I medium bunch)
4 tablespoons sugar
3/4 to 1 cup warm water
1 tablespoon oil to oil the bowls & pan
1 tablespoon cornmeal to dust the pan
Instructions
Combine the first five ingredients in a big size kneading plate thoroughly with hands.
Dissolve 2 tablespoons of sugar in ¾ cup warm water. Use this water to knead the white dough.
Take beet puree in a bowl, add one tablespoon sugar and leave for sometime till sugar dissolves.
Take spinach puree in another bowl and add 1 tablespoon sugar and leave till sugar dissolves.
Measure 1 cup of the flour mix and transfer to a plate. Add beet puree & knead.Knead for 5 - 6 minutes till a soft supple dough forms. Add more water if needed
Take 1 cup of flour mix in another plate, add spinach puree and repeat the process as above.
Knead dough from the remaining 2 cups of flour mix. The dough should be soft and supple.
Take dough in three different oiled bowls & turn around the balls of dough so that they are well coated with oil.
Cover and keep in a warm place for 1 hour to rise (or till doubled).
Punch the three doughs; knead them again for 5 to 6 minutes, separately. Wash hands after handling beet and spinach dough so that the colours don’t mix.
On the working counter sprinkle some flour. Divide white dough into two parts and roll separately into rectangles about 12 ½ x4 inches each.
In the same way, roll beet dough & spinach dough into separate rectangles as above.
Place them one over the other in this order- white, green, white, pink. Spatter some water between each layer. Beginning at short end, roll up tightly.
Pinch seams and ends to seal. Place the loaf in the greased loaf tin (41/2 - 81/2 ") dusted with cornmeal with seam sides down.
Cover and leave to rise in warm place for an hour or till doubled in size.
Bake in a pre heated oven at 190 degrees C for 30 to 25 minutes or till the top turns golden and bottom sounds hollow when tapped.
Cover with a foil if the top is browning too fast.
Remove from the oven and transfer to the rack to cool.
Slice next day.
Reviews (6)  
How would you rate this recipe? Please add a star rating before submitting your review.
Submit Review
Aug-15-2016
sathish seshadri   Aug-15-2016
The yeast never works for me
Atleast in other instances
Combine the first five ingredients in a big size kneading plate thoroughly with hands.
Dissolve 2 tablespoons of sugar in ¾ cup warm water. Use this water to knead the white dough.
Take beet puree in a bowl, add one tablespoon sugar and leave for sometime till sugar dissolves.
Take spinach puree in another bowl and add 1 tablespoon sugar and leave till sugar dissolves.
Measure 1 cup of the flour mix and transfer to a plate. Add beet puree & knead.Knead for 5 - 6 minutes till a soft supple dough forms. Add more water if needed
Take 1 cup of flour mix in another plate, add spinach puree and repeat the process as above.
Knead dough from the remaining 2 cups of flour mix. The dough should be soft and supple.
Take dough in three different oiled bowls & turn around the balls of dough so that they are well coated with oil.
Cover and keep in a warm place for 1 hour to rise (or till doubled).
Punch the three doughs; knead them again for 5 to 6 minutes, separately. Wash hands after handling beet and spinach dough so that the colours don’t mix.
On the working counter sprinkle some flour. Divide white dough into two parts and roll separately into rectangles about 12 ½ x4 inches each.
In the same way, roll beet dough & spinach dough into separate rectangles as above.
Place them one over the other in this order- white, green, white, pink. Spatter some water between each layer. Beginning at short end, roll up tightly.
Pinch seams and ends to seal. Place the loaf in the greased loaf tin (41/2 - 81/2 ") dusted with cornmeal with seam sides down.
Cover and leave to rise in warm place for an hour or till doubled in size.
Bake in a pre heated oven at 190 degrees C for 30 to 25 minutes or till the top turns golden and bottom sounds hollow when tapped.
Cover with a foil if the top is browning too fast.
Remove from the oven and transfer to the rack to cool.
Slice next day.
INGREDIENTS
SERVING: 6
2 cups whole wheat flour
2 cups all-purpose flour
2 ½ teaspoons instant dry yeast
3 tablespoons olive oil
2 teaspoons salt
4 tbsp beet puree(boiled peeled pureed)
4 tbsp spinach puree (I medium bunch)
4 tablespoons sugar
3/4 to 1 cup warm water
1 tablespoon oil to oil the bowls & pan
1 tablespoon cornmeal to dust the pan
Whole Wheat Beet and Spinach Swirl Bread (Vegan) - Reviews
Recent Reviews
4.7
6 Reviews
Aug-15-2016
The yeast never works for me
Atleast in other instances
A password link has been sent to your mail. Please check your mail.
Close
N/A
CHANGE PASSWORD
Change your old password to a new one
OLD PASSWORD *
NEW PASSWORD *
CONFIRM NEW PASSWORD *
Change Password
A password link has been sent to your mail. Please check your mail.
Close
N/A
PROFILE SETTINGS
Edit and update your profile here
Deleting your account may make your saved recipes, collections, and personalization preferences permanently inaccessible to you and reduce the functionality of connected appliances. Deletions will be performed in accordance with our Privacy Notice and applicable laws or regulations.
DELETE ACCOUNT
A password link has been sent to your mail. Please check your mail.
Close
N/A
Deleting your account means your saved recipes, collections, and personalization preferences will be permanently removed from BetterButter. Once you confirm, your account will be deactivated immediately.
Note: If you login during next 14 days, your account will be reactivated and deletion will be cancelled.
CONFIRMCANCEL
A password link has been sent to your mail. Please check your mail.
Close
N/A
A password link has been sent to your mail. Please check your mail.
Close
SEARCH
A password link has been sent to your mail. Please check your mail.
Close
SIGN IN
Login and Start Exploring!
EMAIL ADDRESS
PASSWORD
Forgot Password?
SIGN IN
A password link has been sent to your mail. Please check your mail.
Close
FORGOT PASSWORD?
To receive a reset password link in your inbox, enter your email address.
EMAIL ADDRESS
SUBMIT
A password link has been sent to your mail. Please check your mail.
Close
A password reset link has been sent to your mail. Please check your mail.
CHECK MAIL
A password link has been sent to your mail. Please check your mail.
Close
RESET PASSWORD
Enter your new password
NEW PASSWORD
CONFIRM PASSWORD
RESET
A password link has been sent to your mail. Please check your mail.
Close
REGISTRATION
Sign Up with BetterButter and Start Exploring!
FIRST NAME *
LAST NAME *
EMAIL ADDRESS *
PASSWORD *
CONFIRM PASSWORD *
By creating an account, I accept the Terms & Conditions
SIGN UP
A password link has been sent to your mail. Please check your mail.
How would you rate this recipe? Please add a star rating before submitting your review.
Submit Review