Beetroot Bread

I have been longing to bake a beetroot bread since long. But I always held back myself thinking how will my family react to a beetroot bread? How will the taste be? What shall I serve it with? etc etc… But today finally I decided to bake it and give it a shot. Surprisingly all ate it, though I didn’t get to hear any “wow” from hubby. Neha seemed to like it with a smear of her favourite cream cheese spread along with a healthy clear broccoli-corn soup, veggies stir fry, butter rice and some fresh salad for hubby.

To tell you honestly, I am simply loving the taste of these home made whole wheat breads. It has a nice sweet wheaty flavour. I am in love with my 24 Mantra organic whole wheat flour. Its just too perfect for fluffy phulkas as well as breads. I have added just 2 spoonfuls of semolina as well as dusted the bread with semolina for a nice crispy crust. I didn’t want to bake a big loaf bread, so chose to bake a log bread, so that I wouldn’t have to wait for 2-3 hours for slicing it. Its perfect with a light smear of butter or cheese spread or dip it in warm soup and relish it. You can add any Indian or Italian herbs or spices too along with the grated beetroot. Please add water very slowly and cautiously while kneading because beetroot will make the flour moist with its juices.

Ingredients:

• Whole wheat flour 200 gm (~1.5 cups)
• Semolina 2 tbsp
• Salt to taste
• Beetroot 1 small (~100 gm)
• Chilli flakes 1/2 tsp
• Instant yeast 1/2 tsp (or little less than 1/2 tsp)
• Sugar 1 tsp
• Milk 2 tbsp
• lukewarm water ~ 100 ml
• Sesame seeds 1/2 tsp
• Olive oil 1-2 tbsp
• Any herbs/spices (optional)

Method:

• Peel the beetroot and wash it well. Grate it finely using a grater.
• Mix the whole wheat flour, semolina, salt, sugar, instant yeast, chilli flakes, herbs if any and the grated beetroot and mix well. Let the moisture from the grated beetroot get absorbed by the flour mixture.

• Add the milk and water and knead for 2-3 minutes. Keep sprinkling olive in between or moist your hands with oil and knead till the dough becomes very soft and elastic. This might take around 8-10 minutes.
• Place the dough in a well oiled bowl and cover the bowl with a cling film or a fresh shower cap and allow it to rise till it is double in volume. This might take around 35-45 minutes or more or less. Check the dough and decide.

• Once the dough has risen well, knock out the gases gently and knead again for a minute or two.
• Shape it in the form of a log or roll it into buns or make a loaf and keep it for second proofing.
• I placed it in a tray lined with parchment paper and dusted with some fine semolina.
• Apply some milk wash on top and sprinkle some more semolina on top and allow it to rise for 20-25 minutes. Keep it loosely covered with a towel or plastic wrap.
• Meanwhile preheat the oven at 180-190 degree celsius for atleast 10-12 minutes or so.
• Bake the bread for 20-25 minutes or till the crust looks done or the bottom sounds hollow when tapped.
• Remove from oven and apply some butter on top for a softer bread. Allow it to cool on a wire rack for few minutes.
• Slice it and serve it warm with a dash or butter or cheese spread or a soup of your choice or even make a sandwich with some mayo or hung curd and veggies.