Double colour swirl bread

Two colours in one bread... yes, this is double colour swirl bread. The colours are natural too which is healthy and nutritious. The colouring agents are the brilliant veggies spinach and beetroot.
So lets start the swirl..............

Ingredients

1. All purpose flour (Maida)                           1.5 cups
2. Whole wheat flour (Atta)                             3 cups
3. Spinach puree                                               1 cup
4. Beetroot Puree                                               1 cup
5. Yeast                                                              4.5 teaspoons
6. Sugar                                                              3 teaspoon
7.  Milk Powder                                                 2 tablespoon each
8. Cooking oil (unflavoured)                             1/4 cups each
9. salt to taste
10. water as required

Method

• Add the sugar and yeast into lukearm water, mix it well and leave to ferment for 10 minutes with closed lid.
• Take three large bowls, add maida, salt, 1/4 cup oil, 2 tablespoon milk powder, 1/3 part of fermented yeast, water as required to form a dough to one bowl and mix well and form a rough dough. Later transfer it onto a large surface area and knead it thoroughly by adding flour little by little and form a smooth white colour dough.
• In second bowl take 1.5 cups atta, 1/4 cup oil, salt, 2 table spoon milk powder, 1/3 part of fermented yeast, spinach puree and required amount of water and follow the same process of kneading as the white dough. Here, at the end green coloured dough will be ready.
• In the third bowl take 1.5 cups atta, 1/4 cup oil, salt, 2 table spoon milk powder, 1/3 part of fermented yeast, beetroot puree and required amount of water and follow the same process of kneading as the white dough. Here, at the end red coloured dough will be ready.
• Keep aside all the three dough in 3 different greased bowl for 1.5-2 hours for proofing.
• After 1.5-2 hours the dough will be doubled, take the dough outside and punch it well and knead it for 2-3 minutes again.
• Roll out three equal size balls of all three colours.
• Roll the balls into circles like a thin chapati or roti and place chapathis one over another (white chapati being first one), now you will have three layers of chapathis stacked one over other.
• Slowly roll into tight cylindrical shape and give it a shape as per your loaf tin.
• Grease the loaf tin properly and place the rolled dough in it and press it lightly with your palm, close it and leave it for second proofing for 30-40 minutes.
• Preheat the oven at 200 degrees.
• Give your bread loaf with a milk wash or egg wash.
• Place it in the preheated oven and bake it at 200 degrees for about 45-50 minutes or till its done.

Notes:

• I have used maida for the white dough just to enhance the colours of green and red dough, atta can also be used here.
• Take a note that i have used instant yeast here, please go through the yeast packet before using it and follow the instructions.
• Milk powder is optional, I use it for the purpose of browning.