Beetroot Marble Bread

Beetroot Marble Bread

A super soft whole wheat beetroot marble bread. For this recipe I've peeled and boiled beetroot. Make a fine puree, donot add water while you puree the boiled beetroot.

Ingredients:

Whole wheat flour - 230 gms / 2 cups(approx)

Beetroot puree - 100 gms

Instant dry active yeast - 1 tsp

Jaggery surup - 1 tablespoon

Salt - 1/2 tsp

Oil - 2 tablespoons

Water - 1/2 cup (warm water)

Honey + water - 1 tsp

Method:

# Mix whole wheat flour, yeast, jaggery surup, salt.

# Add warm water and knead.

# Knead for 15 minutes... until it is soft and elastic.

# Divide in two portions. First portion apply 1/2 tsp of oil and cover it. Rest for 1 hr.

# Mix Beetroot puree in 2nd portion add 2 tablespoon of whole wheat flour and knead well. It will be sticky but after 2-3 minutes while kneading it will be a soft dough. 

Apply 1/2 tsp of oil wrap and rest for 1 hr.

# Once your dough doubles in size. Punch down and knead for 2 more minutes. Both dough seperately.

#  Grease your baking tin with oil.

# Give a log shape to both dough. Twist both dough together as shown in picture.

# Place the log in baking tin.

# Let it rest for 20-25 minutes.

# Just before it reaches the brim of the pan preheat oven / microwave convection oven @ 190'c.

# Mix honey + water. Brush honey mixture before you bake.

# Bake @ same temperature for 30-35 minutes.

# Once baked rest for 10 minutes.

# Brush some oil.

# Loosen the baking tin and demould. Allow it to cool on wire rack. Let it cool completely.

Use cerrated knife to Slice your bread.

Please do try and provide your comments.

Thank U!