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]
- 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
- Combine the first five ingredients in a big size kneading plate thoroughly with hands.
- Dissolve 2 tablespoons of sugar in 3/4 cup warm water. Use this water to knead the white dough and colored dough if needed.
- Take beet puree in a bowl, add one tablespoon sugar and leave for sometime till sugar dissolves.
- Take spinach puree in another bowl and add 1 tablespoon sugar and leave till sugar dissolves.
- Measure 1 cup of the flour mix and transfer to a plate. Add beet puree and knead. Add warm water if required.
- Knead for 5 to 6 minutes till a soft supple dough forms.
- 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.
- Knead dough from the remaining 2 cups of flour mix. The dough should be soft and supple.
- Take dough in three different oiled bowls and turn around the balls of dough so that they are well coated with oil.
- Cover and keep in a warm place for 1 hour to rise (or till doubled).
- 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.
- 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.
- Place them one over the other in this order- white, green, white, pink. Spatter some water between each layer.
- Beginning at short end, roll up tightly.
- 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.