Multicolored whole wheat and semolina bread loaf

It's a pleasure to see such a beauty on the breakfast table. My multicolour bread loaf with all natural colours baked with whole wheat flour and semolina.

Ingredients
Whole wheat flour.       2 cups
Chiroti rava (fine semolina) 2 cups
Beetroot puree.          1/4 cup
Spinach puree.           1/4 cup
Carrot puree.               1/4 cup
Charcoal powder.        1 tablspoon
Active yeast.                 1.5 tspn
Unflavored oil.               1/2 cup aprox
Honey.                             3 tspn
Salt to taste
Lukewarm water vas required

Method

• Steam 1 medium sized carrot and Beetroot and make puree of it with very little water.
• Blanch a bunch of spinach and blend to a puree.
• Take a deep bowl , add one cup of whole wheat flour and semolina each, 1/4 tspn yeast, required salt, 2 tblspn oil, 1.5 tspn honey and required amt of lukewarm water and make a smooth dough with stretch and pull method.
• Divide the remaining flour, yeast, oil, honey in 4 equal quantity in 4 different bowls.
• Add salt , lukewarm water and Beetroot, carrot and spinach puree in 3 of them and make a dough.
• In the fourth bowl add charcoal powder and make a dough.
• Keep all the 5 doughs for first proofing till it doubles in size.
• Then take it one by one, punch out the air and mildly knead it again.
• Make 5 equal portions of the Beetroot, carrot, spinach and charcoal dough, and 5 similar portions from the white dough.( Remember to keep aside a large part aside from the white dough).
• Make cylindrical shape logs with all the cut portions of the size as per the length of the bread tin and keep aside on a dusted surface.
• Roll the remaining white dough into a big Chapati.
• Place the coloured cylindrical logs randomly as u want with white one inserted in between the coloured ones on one edge of the rolled chapati.
• Cover it from other side in such a way that all the logs are inside and entire thing is covered by the white dough.
• Shape it as per the size of the tin and place it in greased tin.
• Give egg-wash to it and sprinkle seeds of your choice (optional) on the surface.
• Cover with a cloth and leave for second proofing till it reaches a little bit over the tin brim.
• Bake it in a preheated oven at 190 degrees for 35-40 minutes.
• Both sides can be baked a little more with bottom rod on for extra colour. Also on top the same can be done.
• Apply butter when it's still hot, cover with a damp cloth, take it out after few minutes and allow it to cool down completely.
• Slice and enjoy different coloured bread slices. 

Notes

• Use the purees as required, keep a watch as it will increase the water content.
• First add purees and mix well , then only add water that too if required.