You are here: Home> Course > Starters / Snacks > Bread Snack > Beetroot Loaf
Beetroot Loaf
Tarla Dalal
21 February, 2018
Table of Content
Here’s a loaf that looks good and tastes better. This lip-smacking loaf is made of an optimal mix of whole wheat flour and plain flour fortified with a good dose of beetroot and milk, which gives it a satiating texture and rich flavour, not to forget its pretty colour. Pamper yourself with a warm slice of this bread smothered with butter.
Try other bread recipes like Masala Bread Loaf or Whole Wheat Bread .
Beetroot Loaf recipe - How to make Beetroot Loaf
Tags
Preparation Time
5 Mins
Cooking Time
None Mins
Total Time
5 Mins
Makes
1 loaf
Ingredients
Main Ingredients
3/4 cup grated beetroot
1 cup whole wheat flour (gehun ka atta)
1 cup plain flour (maida)
1 tbsp instant dry yeast
1 tsp sugar
2 tbsp oil
1/2 cup milk
1 tsp salt to taste
plain flour (maida) for dusting
melted butter for brushing
Method
- Combine the yeast, sugar and ¼ cup of lukewarm water in a bowl and mix gently. Cover it with a lid and keep aside for 10 minutes.
- Combine all the ingredients, including the yeast mixture in a deep bowl, mix well and knead into a soft and loose dough using enough lukewarm water.
- Knead the dough again for 5 minutes till smooth and place it in a greased deep bowl.
- Cover it with a damp muslin cloth and keep aside in a warm place for 45 minutes.
- After the dough has rested for 45 minutes, dust the plain flour over a smooth, flat surface, place the dough over it and knead it well using both your hands.
- Stretch the dough with your fingers to make a 250 mm. X 200 mm. (10” x 8”) diameter oval shape.
- Roll the dough from one end to the other and to make a 200 mm. (8”) long cylindrical roll like a swiss roll and pinch the edge of the rolls so as to seal it properly.
- Place the dough in a greased rectangular aluminium tin of 200 mm. X 25 mm (8" x 3") tin with the pinched edge facing downwards. Cover it with a damp muslin cloth and again keep aside in a warm place for 30 minutes, or till it doubles in size.
- Pre-heat the oven at 200°c (400°f) for 10 minutes and place the tin in the oven and bake for 10 minutes.
- Lower the temperature to 180°c (360°f) and bake it for 20 minutes keep aside to cool slightly.
- Once the bread loaf is slightly cooled, de-mould and brush it with melted butter evenly over it.
- Cut the bread loaf into thick 14 slices using a sharp knife.
- Serve immediately or store in an air-tight container and use as required.
Beetroot Loaf recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 84 cal |
| Protein | 2.2 g |
| Carbohydrates | 12.2 g |
| Fiber | 0.3 g |
| Fat | 2.8 g |
| Cholesterol | 1.1 mg |
| Sodium | 199.5 mg |
Click here to view Calories for Beetroot Loaf
The Nutrient info is complete
Vihaan
May 26, 2015, 1:11 p.m.
Beetroot loaf.. very interest form of bread.. the colour is so vibrant.. with slight sweet taste in the bread.. Thank you for this recipe.. it is just amazing..
Foodie #684022
Sept. 23, 2014, 3:49 p.m.
Do we use boiled beetroot or raw beetroot for this recipe?
-12169.webp)
