Semolina Beetroot Bread 🍞
1.Chiroti Rava-3 cup
Wheat flour-1/2 cup
All purpose flour-1/2 cup+ more for kneading
Salt-1 1/2 tsp
2.Yeast-1 1/2 tsp
Sugar-1 1/2 tbsp
Lukewarm water-1 1/2 cup
Vegetable/Olive Oil-1/4 cup
Add the yeast and sugar to 1 cup lukewarm water in a big bowl,and set aside to froth.
Once the yeast has proofed,add the oil and then the dry ingredients and mix in.Add the remaining 1/2 cup water as required so that the mixture is wet.
Now cover the bowl and set this aside for 10-15 minutes. This allows the Rava to absorb all the moisture.
After 10 minutes knead the dough with a stand mixer or with your hands on the countertop till the dough is elastic or it passes the windowpane test.(Take a small portion of dough and stretch it between your hands,U can see the lights through the dough. This is the window pane test)
3.Beetroot grated-1/2 cup
All purpose flour-2-3 tbsps
Take 1/3 rd of the above dough into another bowl and to it add the grated beetroot and mix in.Add enough flour to to make it smooth.
Keep both the doughs in oiled bowls,covered with lids for the first rise. The dough should double it’s size which may take around 1-2 hours depending on the climates and how hot/cold your kitchen is .
Once the dough has risen just roll out each dough and place the Beetroot dough inside the plain dough and roll it tightly into a log and seal the edges.
(I divided each dough into four pieces for easy rolling and stuffed each Beetroot log in the plain log and placed it together inside the Loaf tin.)
4.Milk-2 tbsps
Sugar powder-1 tsp
White Sesame seeds-1 tsp
Carefully transfer this into a 9”x5” Loaf tin and brush the top with milk and sugar powder mixture or with oil so that the top doesn’t dry out.sprinkle the sesame seeds on top.Now set this aside in a warm place for the second rise which may take around 30-40 minutes.
Once risen,apply another coat of the milk mixture and bake this in a preheated oven at 200 C for 30 -32 minutes. The bread is done once the nice aroma of freshly baked bread fills your house and the top is golden and bread loaf gets detached from the sides .(If your top is browning too fast Cover the top with aluminum foil ,making sure the foil doesn’t touch the bread ).
My bread was done in 30 minutes in my convection oven. This may vary from oven to oven.
Once done,remove and brush the top with melted butter/oil.After 5 minutes run a knife through the edges and carefully remove the Loaf into a wire rack.Cover the bread with moistened kitchen towel for 2-3 hours so that it doesn’t dry out while cooling.
Once completely cooled you can slice it with a serrated knife.Homemade Semolina Beetroot Bread is ready.
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