Beet'n Bread
Nutritional Info
- Servings Per Recipe: 14
- 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
View full nutritional breakdown of Beet'n Bread calories by ingredient
Introduction
You will NEVER believe the vibrancy of this bread - both before and after baking! Slightly sweet and earthy from beets and maple syrup, and packed full of vitamins and fibre too! You will NEVER believe the vibrancy of this bread - both before and after baking! Slightly sweet and earthy from beets and maple syrup, and packed full of vitamins and fibre too!Number of Servings: 14
Ingredients
-
2/3 cups warm water, divided
1 tbsp brown sugar
2 1/4 tsp (1 envelope) active dry yeast
1/4 cup warmed plain, unsweetened soy milk (or regular)
2 cups grated cooked beet
1 tbsp maple syrup
1 cup whole wheat flour
2 1/4 cups all-purpose flour
1 tbsp vital wheat gluten
3 tbsp dry non-dairy creamer (like Coffee Mate... I used low fat)
1/2 tsp salt
2 tbsp beet fibre (left over from juicing, optional)
Directions
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.
