Choco-spinach camouflage bread - healthy

Beautiful patterns always attracts me in the bread. I always try to do some sort of design, and love the excitement to see how it has turned out that too using all-natural colours.....let's see how this beautiful pattern has been derived using spinach and cocoa powder.


Ingredients


  • Whole wheat flour.                  2 cups
  • Chiroti rava.                              2 cups
  • Jowar flour.                               3/4 cup
  • Spinach puree.                           1/2 cup
  • Cocoa powder.                           2 tblspn
  • Instant yeast.                              2 tspn
  • Milk powder (optional).             2 tblspn
  • Unflavored oil.                              4 tblspn
  • Lukewarm water as required
  • Salt as per taste

Method

  • Blanch a small bunch of spinach, cool down and blend it to get 1/2 cup puree.
  • Take 3 deep bowls.
  • Take 1 cup wheat flour, 1 cup rava, all milk powder, salt,  2 tblspn oil, 1 tspn yeast in one of the bowl and make a soft dough by adding required quantity of lukewarm water.
  • Divide remaining ingredients  and jowar flour into half(except spinach puree and cocoa powder) and keep it in two different bowls.
  • Add spinach puree in one and cocoa powder in another & knead a soft dough again to get brown and green colour dough.
  • Place all the three dough in a well greased separate bowls for first proofing covered with a cloth.
  • After the dough doubles (first proofing), punch it, knead for few seconds and make 7-8 equal portions of the brown and green dough.
  • Keep aside a large portion of the white dough and divide the remaining into 6-7 equal portions.
  • Now roll the divided portions into oval shape as per the tin size, place one on another alternately and stack it.
  • Roll the large white dough, take the stacked and  rolled dough, place it in middle of it and cover it completely with white dough.
  • Press a little and shape it like a log , seal the sides and place it in the greased tin, give a milk / egg wash , sprnkle some sesame seeds over it, cover with cloth and leave it for second proofing.
  • Once it reaches a little over the brim of the tin, bake it in a preheated oven at 180-190 degree for 40-45 mins.
  • The sides n top can b baked for few more minutes to get the desired browning.
  • Remove from oven, apply butter on it, cover it with a damp cloth n leave it out for 10 minutes.
  • Remove from the tin, and let it cool completely. Then slice and enjoy the pattern and relish the nutritious bread.

Notes

  • Add very little bit water to puree spinach.
  • Add puree and mix properly first in the green dough to know the right quantity of water to b added later.
  • I used 11" * 4" bread tin, so the slices are small. A little smaller tin can also be used to get a taller loaf.


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