The swirl in this bread is beautiful and perfect for the holidays - the green and pink just totally pop! Plus, it tastes amazing! You will want to use it for and with everything!

Beet and Spinach Swirl Bread [Vegan]


Cooking Time




  • 2 cups whole wheat flour
  • 2 cups all purpose flour
  • 2 1/2 teaspoons instant dry yeast
  • 3 tablespoons olive oil
  • 2 teaspoons salt
  • 4 tablespoons beet puree (boiled, peeled and pureed)
  • 4 tablespoons spinach puree (I medium bunch spinach washed steamed and pureed)
  • 4 tablespoons sugar
  • 3/4 to 1 cup warm water
  • 1 tablespoon oil to oil the bowls and bread pan
  • 1 tablespoon cornmeal to dust the bread pan


  1. Combine the first five ingredients in a big size kneading plate thoroughly with hands.
  2. Dissolve 2 tablespoons of sugar in 3/4 cup warm water. Use this water to knead the white dough and colored dough if needed.
  3. Take beet puree in a bowl, add one tablespoon sugar and leave for sometime till sugar dissolves.
  4. Take spinach puree in another bowl and add 1 tablespoon sugar and leave till sugar dissolves.
  5. Measure 1 cup of the flour mix and transfer to a plate. Add beet puree and knead. Add warm water if required.
  6. Knead for 5 to 6 minutes till a soft supple dough forms.
  7. Take 1 cup of flour mix in another plate, add spinach puree and repeat the same. I did not require to add water in this. Add warm water if needed.
  8. Knead dough from the remaining 2 cups of flour mix. The dough should be soft and supple.
  9. Take dough in three different oiled bowls and turn around the balls of dough so that they are well coated with oil.
  10. Cover and keep in a warm place for 1 hour to rise (or till doubled).
  11. Punch the three doughs; knead them again for 5 to 6 minutes, separately. Wash hands after handling beet and spinach dough so that the colors don’t mix.
  12. On the working counter sprinkle some flour. Divide white dough into two parts and roll the doughs separately into four rectangles about 12 1/2 x 4 inches each.
  13. Place them one over the other in this order- white, green, white, pink. Spatter some water between each layer.
  14. Beginning at short end, roll up tightly.
  15. Pinch seams and ends to seal. Place the loaf in the greased loaf tin (dusted with cornmeal) with seam sides down. I used a 9 x 4 1/2  inch pan. Cover and leave to rise in warm place for an hour or till doubled in size. Bake in a pre heated oven at 375°F for 25 to 30 minutes or till the top turns golden and bottom sounds hollow when tapped. If the top browns too fast, tent loosely with a foil. Remove from the oven and transfer to the rack to cool. Slice next day.

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