Swirl Bread


Double colour swirl bread.....used natural beetroot for the awesome red colour. Again fell in love with beetroot, such a versatile vegetable with its rich red colour. Blends well with any recipe and leaves its mark in the form of its colour.


Ingredients (dough)
  1. whole Wheat Flour                                         2 cups
  2. Minute Semolina                                             3 cups
  3. All purpose flour                                          1/2 cup
  4. Active dry yeast                                                2 tspn
  5. Sugar                                                                   1 tbspn
  6. salt                                                                      to taste
  7. warm water                                                       1 cup
  8. Milk powder                                                      2 tbspn
  9. Oil                                                                1/2 cup       
  10. Grated beetroot                                             1 cup
  11. sesame seeds / flax seeds                             2 tspn


Method


  1.  Prepare yeast mixture as guided on the yeast packet.
  2.  Mix whole wheat flour, semolina, salt, milk powder, oil and yeast mixtdure in a bowl and mix well.
  3. Make two equal portions of the mixture.
  4. Use warm water and prepare a smooth dough by kneading it well by stretching it for 12-15 minutes and keep aside for first proofing for 1.5-2 hrs.Dust all purpose flour and little oil while kneading.
  5.  Add grated beetroot in the second portion and knead that too with warm water and keep it for first proofing for 1.5-2 hrs. Dust all purpose flour and little oil while kneading.
  6. After 2 hrs, punch the doughs and make a thick chapati using a rolling pin.
  7. Place the white dough first and red dough on it, use rolling pin again and slowly roll the chapati and tuck it at end. It will take a cylindrical shape.
  8. Grease a loaf pan or place parchment paper on the base and place the cylindrical loaf on to it. and leave it for second proofing for 40 minutes.
  9. Preheat the oven at 200 degrees.
  10. Give the dough milk wash and spread sesame seeds / flax seeds etc on to it and bake at 200 degrees for 35-40 minutes.
  11. Give butter / oil wash to the bread when it is still hot. Allow it to cool and then slice and enjoyy.



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