I love to bake whole grain bread. My friends always tell me how their kids love bread more than chapati. Kids are really fond of bread. You don’t have to pester them for another slice. Whenever bread is served, it will be polished off without much fuss. Vegetables especially the ones which aren’t used regularly, can be easily consumed with bread. Beetroot is one such not so often used vegetable.
Addition of beetroot puree makes the whole grain bread even more nutritious. Beetroots are a good source of vitamins like folate and minerals like iron. Beetroot red or betanin which is responsible for the strong red colour is a strong antioxidant which protects our cells from free radicals, reducing the risk of diseases, like cancer.
I have used beetroot puree to knead the dough. Took one big sized beetroot of about 130 g. Boiled it with 3/4 cup of water and pureed it in a grinder when it was cooked. Beetroot has an exotic red colour that makes the bread look extremely beautiful.
Whole Grain Beetroot Bread
- 250 g Whole-wheat flour
- 1 tsp Instant dry yeast
- 1 tsp Honey
- 3/4-1 cup Beetroot puree
- 3/4 tsp Salt
- 1/4 cup Warm water
- 1 tbsp Milk powder
- 2 tbsp Any neutral oil
- Peel and chop the beetroot. Boil it with water for about 10 minutes. When the beets are done, allow it to cool. Then puree it in a grinder.
- Take warm water in a bowl and dissolve honey in it. Add yeast and keep it aside to breathe for about 10 minutes.
- In a big bowl, take flour, milk powder and salt. Give it a good mix. Start making a dough with beetroot puree and yeast water.
- Gather the dough and add oil. Transfer it to the kitchen counter to knead. The dough will be loose and sticky. Knead it gently by stretch and fold method. When ready, the dough will bounce back when poked.
- Keep it in an oiled bowl to rest for the first rise. Mine took about 55 minutes due to the oppressive weather.
- Punch the dough to release the gases. Spread it on the counter and fold into a tight log of 6"
- Grease a loaf pan of 6" or line it with parchment paper. Keep the dough log in the tin with seam side down. Keep it to rest for the second rise. The second rise took 25 minutes.
- Meanwhile, preheat the oven for 10 minutes at 190 C.
- Bake the bread for 35 to 40 minutes. Cover the bread with an aluminium foil after 20 minutes if the bread is browning fast.
- Take out the tin and cool it. Demold it and cool the bread before cutting.