Oats, Whole Wheat and Semolina Beetroot Bread
It makes me really happy to bake and slice a colourful loaf. I have already done a colourful swirl bread and a bright yellow one (using pumpkin). This time it was this beautiful pinkish red loaf made using whole wheat, semolina, oats and beetroot. Haven’t added any artificial colours.
INGREDIENTS YOU NEED
Whole Wheat Flour :- I use organic whole wheat flour. I have tried out brands like 24 Mantra Organic and Organic Tattva. You can use any whole wheat flour available.
Semolina:- Use the fine unroasted variety of Semolina (Rava).
Oats:- Use old fashioned rolled oats.
Beetroot Puree:- I have used homemade beetroot puree. Chop the beetroot into small pieces and then steam it in a pan with just enough water. Once it cools down, puree it in the blender.
Honey:- I try avoiding refined white sugar as much as possible. So I have used organic honey. You can use any other variety of sugar.
Butter:- I have used Amul Salted Butter. Tried to use as little as possible considering the health aspect. You can even use extra virgin olive oil in place of butter.
Yeast:- I use Healthyhive Instant Yeast. It has good reviews on Amazon and I personally like it. I have never felt the need to look for another brand. Once you open the packet of yeast, keep it in an airtight container in the freezer. This helps yeast stay fresh longer.
Milk :- To make up for the remaining liquid component.
Salt :- Salt to taste
Oats, Whole Wheat and Semolina Beetroot Bread
Equipment
- OTG
- Blender
Ingredients
- 100 grams Rolled Oats
- 200 grams Whole Wheat Flour
- 200 grams Fine Semolina Baarik/Chirotti Rava
- 250 grams Beetroot Puree
- 100 ml Lukewarm Milk
- 100 ml Water
- 2 tsp Instant Yeast
- 1 tbsp Honey
- 1½ tbsp Butter
- 1¼ tsp Salt
- ½ tsp Chia Seeds for sprinkling optional
Instructions
- In a large mixing bowl, pour 100 ml boiling water over rolled oats. Add the butter and honey as well and stir. Let the mixture cool, stirring occasionally. This will help soften the oats and may take over half an hour.
- Peel and cut 3 beetroots into small pieces. Add water just enough to soak the beetroot and cook the pieces till they are soft. Keep adding little water if needed. Puree the beetroot.
- Once the oats have cooled down, or are warm to the touch, add all other ingredients (except milk) and mix well to get a shaggy dough. Add warm milk only as much as needed. Turn the contents of the bowl onto a clean counter and knead gently to obtain a smooth ball of dough. Alternatively, you can knead the dough in a stand mixer.
- Place the dough in a well oiled bowl and move the dough around a bit so that it gets oiled as well. Cover the bowl with a damp cloth or with a cling wrap and keep it in a warm place. Allow it to double in size (usually takes around 45 minutes to 1 hour).
- Once the dough has doubled, gently punch it to release all the gases and knead it for a minute.
- Roll out the dough in the shape of a rectangle.
- Then fold it tightly like a log. Seal the ends well. Place the log in a well oiled bread tin /mould. Apply a little milk on top so that it doesn't dry out. Cover and allow the dough to double in size (ideally around 35-45 minutes).
- In the last 10 minutes of the waiting time, preheat your oven to 180 degrees Celsius. You can again gently apply a milk wash to the loaf and sprinkle some chia seeds (or any other seeds) on top. Bake for 45-50 minutes till the crust turns golden in colour. If the top of the loaf starts to brown too much, just cover it with aluminium foil.
- Remove the bread from the oven and apply butter on top. After 4-5 minutes take it out of the tin and allow to cool on a wire rack for 2-3 hours before slicing it.
- Admire the beautiful slices 🙂
If you try out this recipe do post your comments on my blog. You can also post on Instagram and tag me @my.loaf.story
