Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup cooked and pureed beets
- 1/2 cup cooked and chopped spinach
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 tablespoon active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
Instructions
- In a small bowl, dissolve sugar and yeast in warm water. Let sit until bubbly, about 10 minutes.
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt.
- Mix in the beet puree and spinach until well combined.
- Pour in the yeast mixture and olive oil, stirring until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth.
- Place the dough in a greased bowl, cover, and let rise until doubled, about 1 hour.
- Punch down the dough and divide into three equal pieces.
- Roll each piece into a long rope and braid together, pinching the ends.
- Place the braid on a greased baking sheet and let rise for another 30 minutes.
- Bake at 375°F (190°C) for 30-35 minutes, or until golden brown.
Notes
- This bread can be enjoyed warm or toasted.
- Store leftovers in an airtight container for up to 3 days.
- For added flavor, consider adding herbs like rosemary or thyme.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg