Beetroot Bread - This bread is a vegan recipe with whole wheat flour, oats powder and beetroot puree. I'm always happy with the outcome of bread, specialy when I bake with vegetable puree.
Ingredients
Whole wheat flour - 1 cup / 120 gms
Oats powder - 1 cup / 80 gms
Beetroot puree - 1/2 cup
Beetroot boiled water - 1/2 cup / 120ml
Instant active dry yeast - 1 tsp
Jaggery powder - 1 tablespoon
Oil - 3 tablespoons
Salt - 1.5 tsp
Mixed Herbs - 1 tsp
Honey+ water - 1 tablespoon (brush before baking)
Notes:
* Bread tin size 7×3.
* Do not over proof your bread (2nd proofing)
* I've powdered normal Oats in mixer jar.
* Grease baking tin with oil.
* I've boiled beetroot and made puree.
* Wash, peel the beetroot and pressure cook for 4-5 whisles.
* Use the beetroot water to knead the bread dough.
* Mixed herbs are optional.
Method:
# Mix whole wheat flour, oats powder, jaggery powder, yeast, beetroot puree, salt, mixed herbs.
# Add beetroot water in small batches and knead a soft dough. You can add 1 tablespoon of oil and stretch and pull the dough so that it become soft and elastic. Add oil inbetween while you stretch bread dough. For me it took 12-15 minutes to knead a bread dough.
# Place the dough in well greased bowl. Apply oil to the dough, close it let it proof for 1 hr - 2 hrs.
# Once bread dough doubles in size punch down and knead for 2-3 minutes. If you feel it is dry can wet your hands and knead.
# Grease baking tin with oil.
# Place the dough in baking tin. Allow it to prove for 20-25 minutes until it reaches the neck of the pan.
# Just before baking preheat oven/ microwave convection mode for 10 minutes @ 190'c.
# Brush honey+water mixture to the bread and bake at same temperature for 30 minutes.
# Demold after 10-15 minutes.
# Allow it to cool down completely on a wire rack
Use a seratted knife to slice your bread.
Do try and provide your comments.
Thank U!
Can mail me regarding any queries for this bread recipe.
kavitar.prashanthi@gmail.com
