Beet Bread
I started to bake some bread after I came back home late from a conversations over coffee with my friend. Before turning in for the night, I mixed up the flour, yeast and other ingredients and left it to rise overnight. The first thing I went to check in the morning was the bowl of dough. It had ris
Ingredients
- 1/2 tbsp active dry yeast sugar water + in lightly warm until bubbly . 1 tsps 1/4 cups
- 2 cups whole wheat AP flour / plus some more to get a non - sticky dough .
- 2 tbsps yogurt .
- 1/2 cup milk .
- 2 tbsps sugar .
- 1 tsp salt .
- 1/2 cup beets finely grated .
Instructions
- Mix in the salt, sugar and flour in a large bowl. Make a well, pour the yeast mixture, milk, yogurt and grated beets in the well and stir in the flour to make a non-sticky dough. Once the ingredients are bound into a smooth dough with some kneading, use 1 tsp oil to further smoothen the dough. In a well-oiled bowl, place the smooth ball of pink dough. Make deep cross cuts on the top with a sharp knife for easy rising. Cover and keep overnight or for some 2 hours until the dough has risen to over double the volume. In cooler times, it serves well to keep this on your counter overnight for a perfect rise.
- After the dough has risen well, remove it onto a lightly floured counter. Punch out all the air by kneading for a few minutes. The dough will be very pliable and not stick to your hands at all. On an inverted baking sheet, flatten the dough with your hands into an oval or a round of over an inch thickness and score some cuts with a sharp knife. Let this prove for atleast an hour covered with cling film during which it will again double up in volume.
- In a 200 C preheated oven, place the shaped dough and bake until a hollow sound can be heard by tapping the bottom. My loaf was ready in 15 minutes.
Notes
