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.


Comments

  1. UnknownThursday, May 21, 2020

    Is there a video availability of this recipe

    ReplyDelete
  2. UnknownMonday, May 25, 2020

    Thanks for the recipe.
    Can u suggest a yeast brand. Gloripan yeast not available on amazon these days.. Unflavoured oil used is olive oil

    ReplyDelete
    Replies
    1. Rashmi's RasoiTuesday, May 26, 2020

      Thanks. Olive oil is fine. Gloripan, angel r good yeast. Else u will get dry active yeast with brands like bluebird, baker's, FR, Etc in the super markets too.. they come in 25 gm pkt...only difference is that they r granular ones do u hv to activate first abd then use in dough

      Delete

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