Super Fluffy Beetroot swirl milk bread

It’s no secret that I’m a huge bread lover (it’s my favourite carb!) + this beetroot swirl bread has been one of my most popular recipes and it’s fully plant-based


For the roux:

1/4 cup Bread Flour
1/2 cup Soy Milk

For the Swirl Bread:

2 1/4 tsp. Instant Yeast
2/3 cup Soy Milk
1/4 cup Sugar
2 tbs beetroot powder
1/4 cup Olive Oil
2 1/3 cup Bread Flour
1 tsp. Salt


To make the roux, mix the bread flour and soy milk in a small saucepan over medium heat, until thick ~2 mins

Set aside to cool to room temperature.

Mix the instant yeast, lukewarm soy milk, sugar in the bowl of a stand mixer. Set aside until bubbly after 5-7 minutes.

Add the roux, olive oil, and salt to the bowl. Mix to combine.

Using the hook attachment, gradually add the bread flour to form a ball.

Separate the dough into two equal portions.

Add one dough portion back into the stand mixer, then add the beetroot powder dissolved in 1/2 tbs water. Knead until the colour is even.

Add both dough portions into separate bowls, lightly greased. Let rise at room temp for 1 hour, until doubled.

Punch down the dough, then roll out each to a large rectangle. Stack the dough portions to layer, then roll to create the swirl.

Place in a greased bread tin to rise for 25-30 minutes, until doubled.

Preheat oven to 180c

Brush the bread with olive oil or maple syrup.

Bake for 30-35 minutes.

Let cool in the pan for at least 15 mins then cool completely before slicing. Enjoy!