Homemade Two-Tone Beetroot Bread
Submitted by stelladias77
Vibrant pink beetroot dough swirls through pale yeast dough in this stunning two-tone loaf. Natural beet juice creates the vivid color while butter enrichment keeps the crumb soft and tender.
YIELD
4 servingsPREP
2 hrsCOOK
45 minREADY
3 hrsThis showstopper bread looks complicated but follows straightforward yeast dough technique twice.
One batch gets mixed with beetroot juice for dramatic magenta color, while the other stays pale with plain water.
After rising, you roll both doughs into rectangles, stack them, then roll up tightly to create the swirled effect.
The result is a soft, slightly sweet loaf with eye-catching spiral slices.
Pro Tips
- Match dough temperatures: Both doughs should rise at the same rate; keep them in the same warm spot
- Roll evenly: Consistent thickness in both rectangles creates uniform spirals throughout the loaf
- Seal the seam: Pinch the final edge well to prevent unraveling during the second rise
- Cool completely before slicing: Warm bread tears easily; wait until fully cooled for clean spiral cuts
Ingredients
Directions
In mixing bowl combine flour, sugar, yeast, powder milk and salt, mix on low speed for one minute.
Add 160 ml beetroot juice and mix on low speed for one minute.
Combine butter and kneed until smooth and elastic, about 10 to 15 minutes at medium speed.
Cover dough with towel and let rising at a warm place until volume double size.
Prepare the light dough at the same way.
Punch the dough down and roll out the each dough to from a large rectangle 12×8 inch .
Place the beetroot dough [rectangle] top of the light dough (rectangle) and roll up tightly.
Place it to the greased loaf pan, allow to rise for one hour.
Bake at 200C degree for 45 minutes.
Serve and enjoy.
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