Whole wheat and beetroot swirl bread

Swirls again with my favourite veggie .....THE BEETROOT

Ingredients

Whole wheat flour.                  2 cups
Chirotti rava.                             1 cup
Instant dry yeast.                     1 tspn
Milk powder(optional)             2 tblspn
Unflavoured oil.                        2 tblspn
Beetroot puree.                        1/2 cup
Warm water as required
Salt to taste

Method

• Boil a medium sized beetroot, cool it and blend into puree to get 1/2 cup puree.
• Take a large deep bowl, add half quantity of each ...flour, rava, yeast, salt, milk powder, oil and knead a soft and sticky dough using warm water. Use stretch and pull method to get a stretchable dough and keep it aside in a greased bowl till it doubles in size.
• Take another half of flour,rava, milk powder, salt, oil, yeast add beetroot puree into it and knead to a soft n sticky dough with same method. Keep aside for first proofing.
• After the dough is doubled, take it to a flat surface,punch it and knead for few seconds, roll into a log and cut 5 balls out of both the  dough.
• Roll the balls into round shape like a chapati, now u have total 10 chapattis 5 of two colours each.
• Place the chapatis one on another alternatively.
• Just press them and roll it to give a shape.
• Start rolling from one side and give a shape of log. Roll it tightly. Do not over press.
• Place it in a greased bread tin. Press it with palm.
• Apply milk on it and keep it aside for second proofing till it reaches the brim of tin.
• Preheat the oven for 12 mins at 180-190 degrees.
• Bake it at 190 degrees for 45-50 mins.
• Apply butter on it when it's still warm and cover with a damp cloth and keep aside.
• Slice when it's completely cooled down.

Notes

* Measurement cup size is 250 ml
* Add very little water to beetroot dough as already beetroot puree is used.
* Bread tin size I have used is 7.5" * 3.5".
* U may have to shift both sides and bake it to get proper browing on sides.