Whole wheat and beetroot French loaf(baguette)

Baguette breads have become my favourite. Specially when it's made with my favourite veggie beetroot, it becomes highly nutritious....



Ingredients

Whole wheat flour .          3 cups
Beetroot puree .                  1 cup
Dry yeast.                             2 teaspoon
Sugar.                                    1 tablespoon
Milk powder (optional).     1 tablespoon
Any unflavoured oil.           2 tablespoon
Sesame seeds(white).           1tablespoon
Water to adjust dough
Salt to taste

Method
  • Activate yeast as mentioned on the pack.(mix yeast and sugar in 2 tablespoon lukewarm water and keep aside for ten minutes till it blooms).
  • Boil 2 medium or 1 large beetroot, cool down and make a puree of it(approx 1 cup puree).
  • In a bowl take whole wheat flour, salt, oil, milk powder, beetroot puree and yeast mixture.
  • Add water slowly as required and make a soft dough. 
  • Cover it and leave it in a well oiled bowl  in a warm place for 2 hours till it doubles in size.
  • After two hours, take it out on a large surface, dust some flour, punch it to remove the air and again stretch and roll it into a soft dough.
  • Cut two equal portions, take one portion and with the help of hands press and make a round shape, roll from one side and tuck it and repeat it till it reaches the end.
  • Roll it with palm to give a elongated shape like an oval, pointed towards end.
  • Do the same process with other dough too.
  • Place it on a baking tray with a aluminium foil rolled into cylinder shape in between two baguettes so that it's not spread while second proofing.
  • Give a slanting slit with a knife on it. Then give milk wash or egg wash.
  • Sprinkle some sesame seeds on it, cover it and leave for second proofing for 40 minutes.
  • Preheat the oven, and bake the baguette for 30-40 minutes.
  • It should sound hollow and proper colour should be there on it.
  • Take it out of oven, apply butter on it for the shine and cover it with a damp cloth for 15-20 minutes 
  • Cool down, slice and have it with butter, cheese, spread, mayo, jam or anything of your choice or even make an open sandwich.



Notes

  • Settings are different in each oven so study your oven first and act accordingly.
  • Add water only after u add beetroot puree and yeast mixture. So that u know how much water u need, else dough will become watery n runny 
  • Place something sturdy, rolled aluminium foil, butter paper etc in between during proofing so that it does not spread and spoil the baguette shape.
 You can also use other veggies puree to make different types of baguettes.

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