Monday, 12 September 2016

Carrot and Beetroot Bread....

This bread is an experiment in my kitchen. I have used whole wheat flour, all purpose flour and semolina to make this bread. This bread is good for making sandwiches or you can just eat it with cheese spread. It has a mild flavour of garlic and rosemary. It is soft in texture. It Is good for children as it has veggies too.  Please do give it a try. 
350 grams Whole Wheat Flour 
250 grams All Purpose Flour 
100 grams Semolina 
1 small Carrot grated 
1 small Beetroot grated 
Few Fresh Rose Mary leaves 
2 Garlic Clove grated 
2 1/4 tsp Dry Yeast 
2 tbsp Sugar 
1 tbsp Rock Salt 
1/2 tsp Chilli flakes 
150 Ml Lukewarm Water 
250 Ml Water 
2 1/2 tbsp Olive oil 

Take lukewarm water in a cup and add sugar and yeast. Stir and leave it to rise. Take whole wheat flour, all purpose flour and semolina in a mixing bowl. Add salt and chilli flakes. Mix all the ingredients together. Add the carrot, beetroot,  garlic and rosemary. Mix it together. Add the yeast water, water and 1 tbsp olive oil in the mixing bowl. Mix it and start kneading the dough. Knead it for 5 minutes. Add a tbsp of oil and continue kneading it for 10 minutes more. Take a portion of the dough and try stretching it. If it stretches, then the kneading is done. Transfer it into a greased bowl, cover and let it rise double in size. Punch the dough and knead it for a minute. Apply oil on your palms while handling the dough. Divide the dough into 2 equal portions. Take 2 greased medium size bread loaf tins. Take a protion and shape up the dough to fit it into one bread loaf tin. Repeat the same process for the other dough. Cover and let it rise double in size. Spray the dough with water. Bake it in a pre heated oven at 190 degrees celcius for 30 - 35 minutes. In between while baking, spray the bread with water.  Remove it from the oven, brush the top with butter. Let it cool a bit. Remove the bread from the mould. Cool it completely on a cooling rack before slicing.

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