Name: Beetroot Bread recipe by Priyanjali Joardar at BetterButter
Prep time: 75 min
Cook time: 30 min
Total time: 105 min
Yield: 3
Ingredients: Beetroot, 1 medium, grated; Whole wheat, 2 cups; semolina 1/4 cup; Milk powder 2 tablespoon; Instant yeast 3/4 teaspoon; sugar 1 tablespoon; Salt 1 teaspoon; Dried rosemary 1 teaspoon; Garlic, 4 pods, grated; Basil infused olive oil 2 tablespoon; Warm water and milk (ratio of 1:1) 1/2 cup

Instructions

To the wheat flour, add semolina, milk powder, sugar, yeast, grated beetroot, garlic and rosemary.
Slowly add half the quantity of water and milk to form a rough dough. The beetroot will give out water so don't add too much water.
Leave this for 10-15 minutes so that beetroot releases water.
After 15 minutes, form a dough and if required add the rest of the water and salt. The dough will be slightly sticky, once it's kneaded it becomes smooth.
Transfer the dough to a floured surface and Knead it for 12-15 minutes till it bounces back. Add the basil infused olive oil and knead for few minutes.
Keep the dough in a well oiled deep bowl and cling wrap it.
Keep it aside for the first proofing.
Once it doubles in size take the dough on the counter, punch out all the air.
Roll it out into a rectangle with a rolling pin.
Then roll it in tight without leaving a gap on the sides.
Roll it till the end and seam the bottom. Sea it well so that it doesn’t open up during baking.
Now keep the dough in a well-oiled bread tin. Cling wrap it for the second proofing. I didn't use a bread tin here, I just made a log.
Brush the top of the dough with milk to prevent it from drying up while baking.
Bake it in a preheated oven at 180 degrees for 30 minutes. Bake it according to your oven.
Once it’s baked, take out the bread rub some butter on the crust to make it soft.
Transfer the bread on to a wire rack within 2 minutes of taking the bread out. If you keep the bread longer in the tin it gets soggy.
Let it cool down a bit before slicing.

Similar Recipes