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Beet and Strawberry Wheat loaf

April 1, 2011 By Richa 2 Comments

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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 .

 

Slices of beet and strawberry wheat loaf spread out on a white plate
Print Recipe

Beet And Strawberry Bread

Beet and Strawberry Wheat Loaf. A whole wheat loaf made with cooked beet and strawberry puree. Delicious toasted for breakfast. 
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Course: Bread
Cuisine: American, Vegan
Keyword: fruit bread, vegan bread, vegetable bread
Servings: 10 servings
Calories: 105kcal
Author: Vegan Richa

Ingredients

  • 2/3 cup (83.33 g) bread flour
  • 2/3 cup (80 g) whole wheat flour
  • 1/2 cup (125 ml) 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 (0.5 teaspoon) salt
  • 4 tablespoons raw sugar
  • 1 tablespoon oil
  • 5-6 (5 ) large strawberries
  • 1/2 (0.5 ) medium beet peeled and chopped
  • 1/4 teaspoon (0.25 teaspoon) cinnamon
  • 1/4 teaspoon (0.25 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

Nutrition Facts
Beet And Strawberry Bread
Amount Per Serving
Calories 105 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 121mg5%
Potassium 85mg2%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 5g6%
Protein 3g6%
Vitamin C 3.7mg4%
Calcium 7mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: Vegan Bread Recipes Tagged With: baked, strawberry, yeast



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  1. Krithi's Kitchen says

    April 4, 2011 at 2:01 am

    Awesome combo… Healthy bread….

    http://krithiskitchen.blogspot.com
    Herbs & Flowers in my Platter – Coriander/Cilantro
    Breakfast Club – Pancakes

    Reply
  2. Richa says

    April 4, 2011 at 4:18 pm

    Thanks Krithi!

    Reply

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