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Ingredients

Adjust Servings:
Tomato Juice – 3 ⅔ fl oz (110 ml)
Beet Juice – 3 ⅔ fl oz (110 ml)
Yeast – ⅔ oz (20 g)
Salt – 1 ½ tbsp
Wheat Flour – 1 ⅓ lb (600 g)
Water – 3 ⅔ fl oz (110 ml)
Spinach – 4 oz (115 g)
Sunflower Oil – 4 tbsp
Sugar – 4 tsp

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Australian Vegetable Bread

Australian Vegetable Bread

Features:
  • Healthy Food
  • Vegetarian
  • 60 min
  • Serves 6
  • Medium

Ingredients

Recipe

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Isn’t it the dream to serve your guests not only homemade main dish, side, and dessert, but also freshly-baked bread? Even better if it looks magnificent and luxurious!

vegetable bread

Australian vegetable bread simultaneously combines four unique tastes: classic, tomato, beetroot, and spinach. Due to the abundance of different-colored natural ingredients, the dish turns out very vibrant. All this — without food coloring! Such healthy bread will surprise both your guests and your family.

Steps

1
Done

Puree spinach using a blender and add a little water so that the total liquid volume makes up 3 ⅔ fl oz (110 ml).

2
Done

Add 1 teaspoon of sugar and a quarter of the fresh yeast to each liquid (tomato juice, water, spinach puree, and beetroot juice). Stir and let sit for 10 minutes.

3
Done

Sift 5 ¼ oz (150 g) of flour into a bowl, add ¼ teaspoon of salt, beetroot juice, and 1 tablespoon of sunflower oil. Knead the dough. Knead the dough from the other three liquids using the same proportions: 5 ¼ oz (150 g) of flour, ¼ teaspoon of salt, and 1 tablespoon of sunflower oil.

4
Done

Lightly roll each piece of dough in oil and transfer to one baking dish. Cover it with a damp towel and let rise for 1 hour.

5
Done

Twist each piece of dough into a rope-like shape. Grease a baking mold with butter. Intertwine the pieces of the dough any way you like and put the future bread into the baking mold. Cover with a towel and let the bread sit for another 40 minutes.

6
Done

Bake bread for 40 minutes at 390 °F. Immediately remove the finished bread from the mold.

Before slicing the bread, let it cool at room temperature for a few hours. Serve the homemade treat on its own or with soups.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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