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.
Ingredients
- 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
Instructions
- Puree spinach using a blender and add a little water so that the total liquid volume makes up 3 ⅔ fl oz (110 ml).
- 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.
- 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.
- 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.
- 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.
- Bake bread for 40 minutes at 390 °F. Immediately remove the finished bread from the mold.
