Ingredients
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Tomato Juice – 3 ⅔ fl oz (110 ml)
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Beet Juice – 3 ⅔ fl oz (110 ml)
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Yeast – ⅔ oz (20 g)
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Salt – 1 ½ tbsp
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Wheat Flour – 1 ⅓ lb (600 g)
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Water – 3 ⅔ fl oz (110 ml)
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Spinach – 4 oz (115 g)
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Sunflower Oil – 4 tbsp
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Sugar – 4 tsp
Recipe
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!
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
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1
Done
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Puree spinach using a blender and add a little water so that the total liquid volume makes up 3 ⅔ fl oz (110 ml). |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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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. |
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5
Done
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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. |
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6
Done
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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.
