Beet'n Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
2/3 cups warm water, divided1 tbsp brown sugar2 1/4 tsp (1 envelope) active dry yeast1/4 cup warmed plain, unsweetened soy milk (or regular)2 cups grated cooked beet1 tbsp maple syrup1 cup whole wheat flour2 1/4 cups all-purpose flour1 tbsp vital wheat gluten3 tbsp dry non-dairy creamer (like Coffee Mate... I used low fat)1/2 tsp salt2 tbsp beet fibre (left over from juicing, optional)
Whisk together warm water and sugar. Add yeast and let stand 10 minutes.
Heat milk, grated beet and syrup to "body temperature".
In a large mixing bowl whisk together flours, gluten, creamer, salt and beet fibre.
Pour in yeast and milk mixtures and beat until a fairly smooth dough forms.
Knead for 10 minutes on a lightly floured surface, until elastic.
Place in an oiled bowl, cover and allow to rise in a warm place for 1 1/2 hours.
Preheat oven to 375F, grease a loaf pan.
Punch down dough, shape into a loaf and place into the pan, tucking ends under.
Cover and let rise again for 1 hour.
Bake for 40 minutes, tenting with foil after 20.
Number of Servings: 14
Recipe submitted by SparkPeople user JO_JO_BA.
Heat milk, grated beet and syrup to "body temperature".
In a large mixing bowl whisk together flours, gluten, creamer, salt and beet fibre.
Pour in yeast and milk mixtures and beat until a fairly smooth dough forms.
Knead for 10 minutes on a lightly floured surface, until elastic.
Place in an oiled bowl, cover and allow to rise in a warm place for 1 1/2 hours.
Preheat oven to 375F, grease a loaf pan.
Punch down dough, shape into a loaf and place into the pan, tucking ends under.
Cover and let rise again for 1 hour.
Bake for 40 minutes, tenting with foil after 20.
Number of Servings: 14
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 133.2
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 81.4 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 2.2 g
- Protein: 4.6 g
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