Description
This Beetroot Spinach Bread Braid combines the earthy sweetness of beets with the vibrant freshness of spinach in a beautifully braided bread loaf. Perfect for impressing guests or enjoying as a special treat.
Ingredients
Units
Scale
Beet Dough:
- 1 cup Cooked beets (1 medium or 3 small)
- 1 Egg
- 1 Garlic clove, crushed
- 2 tsp Yeast
- 2 tsp Sugar
- 1 tbsp Salt
- 3–4 cups Flour, plus more for dusting
- 2 tbsp Olive oil
Spinach Dough:
- 1 lb Spinach
- 1 small Onion
- 1/2 Lemon, juiced
- 3 tbsp Olive oil
- 1 Egg
- 2 tsp Yeast
- 2 tsp Sugar
- 1 tbsp Salt
- 3–4 cups Flour, plus more for dusting
- 1 Egg for egg wash (1 egg with 1 tbsp water)
Instructions
- Beets: Peel and chop beets, simmer until soft. Puree beets with garlic and egg. Measure to 1 1/2 cups liquid. Mix with yeast, sugar, salt, olive oil, and flour. Let rise.
- Spinach: Sauté onion, spinach, and lemon juice. Puree with egg and salt. Measure to 1 1/2 cups liquid. Mix with yeast, sugar, and flour. Let rise.
- Assemble and Bake: Preheat oven. Roll out dough, twist beet and spinach dough together. Shape and place on baking sheet. Brush with egg wash. Bake until golden.
Notes
- While it seems like a long process, it’s actually two doughs made similarly.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
