Marble Bread

Marble Bread

Marble Bread made with whole wheat flour. This looks complicated but this is very easy to make.

Notes:

* All ingredients should be in room temperature.

* 1 cup = 125 gms

Ingredients:

Whole wheat flour - 180gms / 1.5 cups

Semolina - 100 gms

Jaggery powder - 1.5 tsp

Instant active dry yeast - 1.5 tspMilk powder - 2 tablespoons

Cocoa powder - 1.5 tsp

Salt - 1tsp

Oil - 2 tablespoons

Water - 120 ml approx / as it is required.

Method:

# Mix whole wheat flour, semolina, milk powder, yeast, jaggery powder, salt. 

# Make a well in the centre add 3/4 cup water and knead a dough. Initially it will be dry... you can sprinkle water and knead a dough. It takes 15-17 minutes to get a soft elastic dough. Add 1 tsp of oil after 10 minutes of kneading. When dough becomes slightly sticky add a tsp of oil. 

# Divide the dough in two equal parts.

# Add cocoa powder to one part of dough and knead for 2-3 minutes. Sprinkle water and knead a dough. 

# Apply oil in both dough and cover it with a lid, allow it to proof for 1 hr. (As long as it takes to double in size)

# After it doubles in size punch down and remove excess air.

# Knead both dough separately for 2-3 minutes.

# Grease you baking tin with oil / butter.

# Sprinkle some wheat flour / oil in a plate / working surface. Take the cocoa dough make a rectangular shape....you can use a rolling pin or your hands to shape them.

# Same way make a rectangular shape of the other dough.

# Wet your hands and smear the plain dough then place the cocoa bread dough and press well as shown in the figure.

# Roll tightly and make a log shape. Pinch the edges well.

# Place the log in greased baking tin.

# Cover it with a lid and allow it to proof. For 20-25 minutes / it should touch the rim of baking tin.

Preheat oven / microwave convection oven @ 190'c.

# Give a milk wash and bake @ 190'c for 30 minutes.

# Once baked leave it for 5-7 minutes.

# Demold and allow it to cool down completely on wire rack.

# Slice the bread after 2-3 hrs.

Try this recipe and pour your comments.

Thank you!

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!