• Samanaa

Beet and Spinach whole wheat swirl bread

The very first time I saw a swirl bread, I was mesmerized! Kept wondering how on earth were those beautiful patterns incorporated into the bread..


So, here's my attempt at a tri-color swirl bread, made extra healthy with beets and spinach. This loaf is definitely time consuming and is double the effort, but the beautiful outcome is definitely worth it.

Measuring cup used - standard 1 cup = 240 ml

Bread tin size: 7in by 3.5in


Ingredients:

Whole wheat flour 3 cups

Water 1 cup

Spinach puree (blanched and blended) 3 tbsp

Beetroot puree (boiled, skinned and blended) 3 tbsp

Yeast 2 tsp

Sugar 3 tbsp

Salt 1.5 tsp

Oil 2 tbsp


Method:

Activate the yeast by dissolving 2 tsp of yeast and 2 tbsp sugar in one cup of water. Use a large bowl to activate the yeast - there will be a lot of frothing.

There will be three separate doughs. Wash your hands after handling each dough so as to not mix the colors. I shall list the method for the three doughs separately.


Beet dough

In a bowl, mix 3/4th cup flour with 3 tbsp beet puree, 3 tbsp yeasted water, 1/2 tbsp oil, 1/4th tsp salt and 1/2 tbsp sugar. Knead the mixture for 7-10 minutes till supple. Transfer the dough into a well oiled bowl and let it raise till it doubles in size.


Spinach dough

In another bowl, mix 3/4th cup flour with 3 tbsp spinach puree, 3 tbsp yeasted water, 1/2 tbsp oil, 1/4th tsp salt and 1/2 tbsp sugar. Knead the mixture for 7-10 minutes till supple. Transfer the dough into a well oiled bowl and let it raise till it doubles in size.


Plain dough

In a large bowl, mix 1.5 cups of flour with 1 tsp salt, 1 tbsp oil and all of the remaining yeasted water. Knead the mixture for 7-10 minutes till supple. Add a tablespoon or two of water if necessary. Divide the dough into two equal parts. Transfer the dough into a well oiled bowl and let it raise till it doubles in size.


Once all the doughs have doubled in size, knead them for another 2-3 minutes and on a floured countertop, roll each of them into rectangular shapes, with the width of the rectangles nearly the same as the length of your bread tin. You will have 2 plain flour rectangles, and one each of beet and spinach.


Now, stack the rectangles in the order of plain, beet, plain and spinach, on top of one another. press it gently to make them stick together. Roll the dough to form a log. Pinch the seams and transfer it to a well oiled bread tin for the second raise. When the dough is almost double the size, pre-heat your oven at 180 degree Celsius for at least 10 minutes. By then the dough would have doubles in size. Brush the top of the loaf with milk and pop it in the oven to bake for 35-40 minutes in the convection mode. To check the doneness, tap the top of the loaf and it should sound hollow. Take it out of the tin and cover the bread with a moist cloth and let it cool on a cooling rack overnight. Slice it the next day.


Toast it or enjoy it as a sandwich!



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