Beetroot And Spinach Semolina Bread

Beetroot And Spinach Semolina Bread - Plattershare - Recipes, food stories and food lovers
Breads havd become a staple food in all of our homes. The best way to have them is a preservative and chemical free home made ones. This bread of mine uses all natural colours to make it more appealing with beets and spinach. It is made with Semolina and multigrain flours making it a wholesome and nutritious bread to be had at any meal. So try out this unique bread to showcase your baking skills!
4 from 3 votes
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Prep Time2 hours
Cook Time45 minutes
Total Time2 hours 45 minutes
Served As: Breakfast, Dinner, Lunch
Recipe Cuisine Type: Bakery
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 6

Ingredients
 

  • 1 1/2 cup Water additional moisture will come from veg purees, or milk and milk mixture
  • 1 tbsp Instant Yeast
  • 3 1/4 cup Semolina or rava or chiroti rava
  • 1/2 to 3/4 cup Multigrain Flour plus extra for additional dusting
  • 1 tbsp Sugar
  • 3 tbsp Butter soft
  • 3 tbsp Flax Seed coarsley ground
  • 3 tbsp Milk Powder
  • 1 1/2 tsp Salt or as per taste
  • 3 tbsp Beetroot Puree with least amount water cooked
  • 3 tbsp Palak Puree cooked
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Instructions
 

  • Mix yeast and sugar to lukewarm milk water solution n rest for 10 min for yeast to bloom. It will bubble up if yeast is active.Use good quality dry yeast to get optimal results
  • Pour this mixture into a large mixing bowl and add semolina flour, butter, flax seed, milk powder and salt and stir with a rubber spatula just until a rough dough forms. Let it rest 15 min for semolina to absorb the moisture.
  • Divide it into 3 portions of diff size. Biggest for red colouring, next for green and smallest for white. Mix with purees to the dough in seperate bowls.
  • Lightly dust the counter with flour. Scrape each dough out of the bowl and knead it until it to very smooth, shiny, and elastic texture by adding just enough flour and the appropriate puree. This will take about 7 to 8 minutes.
  • Clean the counter after each kneading.Kneading creates gluten formation which makes dough non sticky and elastic. So don't add too much extra flour initially
  • Clean the counter after each kneading.Kneading creates gluten formation which makes dough non sticky and elastic. So don't add too much extra flour initially
  • Lightly grease a loaf pan (9 1/2 x 4 1/2) with oil. (The size of the pan is important if you want to see the bread balloon up. if you use a larger pan, the dough will double, but will be less awe-inspiring)
  • Lightly grease a loaf pan (9 1/2 x 4 1/2) with oil. (The size of the pan is important if you want to see the bread balloon up. if you use a larger pan, the dough will double, but will be less awe-inspiring)
  • Lightly dust the counter with flour. Uncover the dough and turn it out onto the counter. Roll each dough out into rectangles with same length as the tin. The red should have longer breadth. Place the green rectangle on the red, white on the green.
  • Roll dough from longer end of rectangle into a tight log and seal sides. The green n white should be completely concealed
  • Place the loaf into the pan, seam side down, pressing it gently to fit. Lightly dust the top of the loaf with semolina and cover the pan with plastic wrap and leave for second proofing for 15 to 20 min
  • Let the loaf rise until it crowns just above the rim of the pan.This is second proofing. Brush with milk and sprinkle pumpkin seeds.
  • Preheat oven to 190C. Place the loaf on the middle rack of the oven. Bake until the loaf pulls away from the sides of the pan and the crust is a deep golden brown (35 to 45 mts). If crust is browning too much, cover with a tin foil.
  • Remove loaf from pan. Cool bread completely before slicing. You need to patiently wait for atleast 1 hour else it will crumble.

Recipe Notes

Ensue that good quality yeast is used . The kneading and proofing time should be followed properly for best bread Loaves.
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4 from 3 votes
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Rekha Joseph
Rekha Joseph

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