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Beet and Strawberry Wheat Loaf. A whole wheat loaf made with cooked beet and strawberry puree. Delicious toasted for breakfast. Jump to Recipe

Beet and Strawberry Wheat Loaf. A whole wheat loaf made with cooked beet and strawberry puree. Delicious toasted for breakfast. #veganricha #vegan

Another Strawberry bread! This one is a whole wheat loaf made with cooked beet and strawberry puree. For Other versions of strawberry breads see here .

 

Beet And Strawberry Bread

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By: Vegan Richa
Prep: 25 minutes
Cook: 1 hour
Total: 1 hour 25 minutes
Servings: 10 servings
Course: Bread
Cuisine: American, Vegan
Slices of beet and strawberry wheat loaf spread out on a white plate
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Beet and Strawberry Wheat Loaf. A whole wheat loaf made with cooked beet and strawberry puree. Delicious toasted for breakfast. 
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Ingredients 
 

  • 2/3 cup bread flour
  • 2/3 cup whole wheat flour
  • 1/2 cup water
  • 1.5 teaspoons active yeast
  • 1 teaspoon vital wheat gluten
  • 1 flax egg, (can be substituted for 1 teaspoon vegan butter)
  • 1/2 teaspoon salt
  • 4 tablespoons raw sugar
  • 1 tablespoon oil
  • 5-6 large strawberries
  • 1/2 medium beet, peeled and chopped
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Instructions 

  • Puree the strawberries and beet together using a little water if needed.
  • Boil the puree with 3 tablespoons raw sugar, cinnamon and nutmeg for 5-6 minutes until it thickens a little. You can use this as pancake topping as well!
  • Warm 1/4 cup (60ml) water and 1 tablespoon sugar and add yeast to it. Mix well and let sit for 10 minutes.
  • Add in the flours, salt, vital wheat gluten, flax egg, oil and puree and knead into a soft dough. Knead for at least 5 minutes and use more flour or water if necessary. The syrupy puree will make the dough a bit sticky.
  • Place dough in a well oiled container where it can double in volume. Spritz top of the dough with oil spray and Cover with damp towel and let rest for 2 hours.
  • Take dough and shape into a rectangle. Then roll it up and place in bread pan with seam side down. Spritz top with water then oil and cover with damp towel.
  • Let rise for 45 minutes.
  • Bake at 375 degrees for 15 minutes, then 350 for another 10 or 15 until bread sounds hollow.
  • Cool bread completely before slicing!

Notes

  • Total time does not include 2 hours proving time
  • Nutritional value is based on 1 serving

Nutrition

Calories: 105kcal, Carbohydrates: 18g, Protein: 3g, Fat: 2g, Sodium: 121mg, Potassium: 85mg, Fiber: 2g, Sugar: 5g, Vitamin C: 3.7mg, Calcium: 7mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

 

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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2 Comments

  1. Richa says:

    Thanks Krithi!

    Reply