Description
A beautiful and delicious bread braid made with vibrant beets and fresh spinach.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup cooked and pureed beets
- 1/2 cup fresh spinach, chopped
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- 1 egg (for egg wash)
Instructions
- In a bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
- In a large bowl, combine flours and salt.
- Add the beet puree, chopped spinach, and the yeast mixture. Mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth.
- Place the dough in a greased bowl, cover it, and let it rise for 1 hour or until doubled in size.
- Preheat oven to 375°F (190°C).
- Punch down the dough and divide it into three equal parts.
- Roll each part into a long strand and braid them together.
- Place the braid on a baking sheet lined with parchment paper.
- Brush the braid with egg wash.
- Bake for 25-30 minutes until golden brown.
- Let cool before slicing and serving.
Notes
- For a richer color, adjust the amount of beet puree.
- This bread is great for sandwiches or served with soups.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg