Whole Wheat Beet and Spinach Swirl Bread (Vegan) | How to make Whole Wheat Beet and Spinach Swirl Bread (Vegan)

By Namita Tiwari  |  22nd Aug 2015  |  
4.7 from 6 reviews Rate It!
  • Photo of Whole Wheat Beet and Spinach Swirl Bread (Vegan) by Namita Tiwari at BetterButter
Whole Wheat Beet and Spinach Swirl Bread (Vegan)by Namita Tiwari
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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!

Whole Wheat Beet and Spinach Swirl Bread (Vegan)

Ingredients to make Whole Wheat Beet and Spinach Swirl Bread (Vegan)

  • 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

How to make Whole Wheat Beet and Spinach Swirl Bread (Vegan)

  1. Combine the first five ingredients in a big size kneading plate thoroughly with hands.
  2. Dissolve 2 tablespoons of sugar in ¾ cup warm water. Use this water to knead the white dough.
  3. Take beet puree in a bowl, add one tablespoon sugar and leave for sometime till sugar dissolves.
  4. Take spinach puree in another bowl and add 1 tablespoon sugar and leave till sugar dissolves.
  5. 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
  6. Take 1 cup of flour mix in another plate, add spinach puree and repeat the process as above.
  7. Knead dough from the remaining 2 cups of flour mix. The dough should be soft and supple.
  8. Take dough in three different oiled bowls & turn around the balls of dough so that they are well coated with oil.
  9. Cover and keep in a warm place for 1 hour to rise (or till doubled).
  10. 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.
  11. On the working counter sprinkle some flour. Divide white dough into two parts and roll separately into rectangles about 12 ½ x4 inches each.
  12. In the same way, roll beet dough & spinach dough into separate rectangles as above.
  13. 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.
  14. 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.
  15. Cover and leave to rise in warm place for an hour or till doubled in size.
  16. 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.
  17. Cover with a foil if the top is browning too fast.
  18. Remove from the oven and transfer to the rack to cool. Slice next day.

My Tip:

Handle the coloured doughs separately so that the colours don't mix. Knead the dough till soft and elastic.

Reviews for Whole Wheat Beet and Spinach Swirl Bread (Vegan) (6)

sathish seshadri3 years ago

The yeast never works for me Atleast in other instances

Maneesha Jain4 years ago


Sarala Nahar4 years ago


tista ghosh4 years ago


Meenakshi Malhotra4 years ago


Sanjula Thangkhiew4 years ago

This is great for breads made healthy!

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