Eating this bread is a pleasure! Cooking it-just a pleasure! The combination of colors, smells, tastes, shapes, textures - just bliss for the cook. As a result, you get a real treasure box (when YOU cut it yourself, you will understand what I mean). Do you think it is difficult to cook? Nothing like that!!! It's very simple, try it, and You will get even better than me. By the way, this bread will be a great gift to your friends and family. Let's surprise them.
| Cook Time | 90 minutes |
| Servings |
loaf |
Ingredients
- 4 glass Flour wheat / Flour sifted, 1 (250 g) glass per type of dough
- 3 tablespoons Salt 3/4 tsp per type of dough
- 4 tablespoons Sugar 1 tablespoon per type of dough
- 2 tablespoons Vegetable oil 0.5 tablespoons per type of dough
- 40 gram Yeast fresh, 10 g per bread, or dry, only 1 tsp or 3/4 per bread
- 110 ml Juice beet
- 110 ml Tomato juice
- 110 ml Juice Spinach
- 110 ml Water
Ingredients
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Instructions
- We will need the juice of spinach. I took frozen, thawed 5 dice, squeeze through cheesecloth, added 2 tsp. of oil cake (spinach). I think you can just whip it up in a blender. Tomato juice. I took 100ml of water and 2 tablespoons of tomato paste. A total of 110 ml. Beet juice. I missed 3 small beets in the juicer. Water.
- In each glass put 1 tablespoon of sugar and 10 grams. fresh or 3/4 tsp dry yeast. Stir.
- Now let's do the test: 1stakan flour (150-200g) + water (hereinafter juice) with sugar and yeast + 3/4 tsp salt + 0.5 tbsp.l oil. If there is a bread maker, knead it, if not, then the hands are not a problem. Then the same thing, just pour different liquids. !!! Note that the flour is different for everyone: different humidity, gluten content, etc. So add water if the bun is solid, or flour if the bun is not formed!!!
- We'll cover it with cling film and put it on proofing.
- While the dough is rising, prepare the form-grease with oil, sprinkle with flour. I have a cast iron frying pan with high edges, I think a duckling would be great.
- The dough has increased 2 times in 40 minutes. Then we begin to sculpt our bread.
- Roll the sausages-hands can be lubricated with oil or sprinkle flour on the table. We stack on a spiral in a form.
- Just like this.
- My end result is this.
- Cover with a deep Cup or saucepan in size or larger (so that the dough does not dry). And leave in a warm place to climb.
- While the bread is rising, heat the oven to 230 degrees. In this state, the bread went to cooking.
- Minutes 40-1 hour the bread is ready! Take out our handsome, put on the bars, close with a napkin and leave to cool.
- And now the most exciting moment (drum roll). Cut and enjoy both color and smell and taste!
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