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
Ingredients
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
Instructions
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!