All your family will love this soft and cottony sandwich bread with pretty beetroot swirls in it.
– Why you need to try this sandwich bread?
Because it is fun, and you will get lots of “wow” with the red swirls in between the slices.
– Is it hard to bake this bread?
Not at all, it is fun to roll and shape the dough, as every slice will have a unique pattern.
– Why beetroot?
Because it adds color and it is packed with good nutrients such as potassium, nitrates, antioxidants, and the list go on.
– Are you ready to add some beetroot powder in the bread recipe?
- 150 g sourdough starter
- 530 g bread flour
- 60 g sugar
- 3 g yeast
- 8 g salt
- 30 g dry milk powder
- 50 g butter, unsalted
- 250 g water
- 15 g beetroot powder plus
Put all the ingredients in the mixer, except beetroot powder and butter. Mix until all the ingredients are together, it will be slightly sticky.
Increase the speed to number 2 and continue to mix for 5 minutes.
Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be sticky, and it will reach the windowpane stage.
Take approximately ⅓ of the dough and add beetroot powder, knead until the dough is smooth and all the powder is incorporated into the dough. You might want to add a little bit of water.
Place dough into separate bowls. Cover and let it proof until the size triple from the original size.
Now it is time to shape the dough…
Knock back both dough and split each portion into eight balls, and let it rest for 5 minutes on the counter.
Flatten the white balls using a roller pin into an elongated disk and place the flatten red dough onto ½ portion of the white disk. Fold the white dough onto the red one. Using a rolling pin flat the dough into a rectangle shape. Fold it into thirds and roll it like a Swiss roll.
Repeat the process with the remaining 7 white and red dough balls. Place 4 Swiss rolls into each Pullman pan and let it rise until triple of its original size, like almost 85-90% of the pan.
Cover the pan and bake in a preheated oven of 350oF for approximately 25 minutes.
Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.
Store the bread in an airtight container.
– Looking for more interesting bread recipes? Please look at these…