Vibrant Beetroot & Spinach Semolina Bread Recipe
2 hours 45 minutes
760 reads
About Vibrant Beetroot & Spinach Semolina Bread Recipe
Elevate your baking game with this stunning Beetroot & Spinach Semolina Bread! This recipe combines the wholesome goodness of semolina and multigrain flours with the vibrant colors of beetroot and spinach, creating a loaf that's as delicious as it is beautiful. Perfect for breakfast, lunch, or a delightful side dish, this bread is sure to impress.The unique layered design adds a touch of elegance, while the rich flavors and textures will leave you wanting more. This recipe is surprisingly easy to follow, even for beginner bakers, and the result is a preservative-free loaf you can be proud of.Get ready to wow your family and friends with this show-stopping bread – a vibrant addition to your homemade baking repertoire!
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Recipe Time & More
Prep2 hours
Cook45 minutes
Total2 hours 45 minutes
Ingredients
For the Yeast Activation
Dry Ingredients
- 3 cup Semolina Flour also known as suji, or chiroti rava, rava
- 1 cup Multigrain Flour plus extra for dusting
- 3 tbsp Flax Seeds coarsely ground
- 3 tbsp Milk Powder
- 1 tsp Salt or to taste
Wet Ingredients
- 3 tbsp Butter
- 3 tbsp Beetroot Puree cooked with minimal water
- 3 tbsp Spinach Puree cooked
- 1 tbsp Milk for egg wash
- 1/4 cup Pumpkin Seeds for topping
Instructions
Activate the Yeast
- Mix yeast and sugar in warm water. Let stand for 10 minutes until foamy.
Combine Dry Ingredients
- In a large bowl, combine semolina flour, multigrain flour, flax seeds, milk powder, and salt.
Make the Dough
- Add the yeast mixture and soft butter to the dry ingredients. Stir with a spatula until a rough dough forms. Let rest for 15 minutes to allow the semolina to absorb moisture.
Divide and Color the Dough
- Divide the dough into three portions: a large portion for the red (beetroot), a medium portion for the green (spinach), and a small portion for the white (plain).
- Knead each portion separately with its respective puree until smooth and elastic (about 7-8 minutes each), adding a small amount of extra flour as needed.
- Clean the counter between each kneading session.
Shape the Loaf
- Lightly grease a 9 1/2 x 4 1/2 inch loaf pan. Roll each dough portion into a rectangle. The red rectangle should be the longest. Stack the rectangles, placing the green on the red, and the white on the green.
- Roll the stacked rectangles tightly into a log, sealing the edges well.
Second Proofing
- Place the loaf in the prepared pan, seam-side down. Lightly dust with semolina flour, cover with plastic wrap, and let rise for 15-20 minutes, or until it crowns just above the rim of the pan.
Bake the Bread
- Preheat oven to 190°C (375°F). Brush the loaf with milk and sprinkle with pumpkin seeds. Bake for 35-45 minutes, or until golden brown and the loaf pulls away from the sides of the pan. If browning too quickly, cover loosely with foil.
Cool and Serve
- Remove the bread from the pan and let it cool completely on a wire rack for at least 1 hour before slicing. This prevents crumbling.
Recipe Notes
Expert Tips for Perfect Beetroot & Spinach Semolina Bread
- Use high-quality ingredients for the best results. Fresh beetroot and spinach will yield the brightest colors.
- Don't over-knead the dough. Over-kneading can result in a tough bread.
- Ensure your yeast is active before proceeding. The yeast mixture should be bubbly after 10 minutes.
- The size of your loaf pan is crucial for optimal rising; using a larger pan will result in a flatter loaf.
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Recipe Nutrition
Calories: 438kcalCarbohydrates: 79gProtein: 13gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gCholesterol: 1mgSodium: 380mgFiber: 4gSugar: 3g
Rekha Joseph
Articles: 32
3 Comments
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This is fantastic! Thank you for sharing.
Absolutely delicious! Can’t wait to try it.
Such a great recipe! Can’t wait to try it.