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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 14 |
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You will NEVER believe the vibrancy of this bread - both before and after baking! Slightly sweet and earthy from beets and maple syrup, and packed full of vitamins and fibre too! Ingredients:
2/3 cups warm water, divided |
1 tbsp brown sugar |
2 1/4 tsp (1 envelope) active dry yeast |
1/4 cup warmed plain, unsweetened soy milk (or regular) |
2 cups grated cooked beet |
1 tbsp maple syrup |
1 cup whole wheat flour |
2 1/4 cups all-purpose flour |
1 tbsp vital wheat gluten |
3 tbsp dry non-dairy creamer (like coffee mate... i used low fat) |
1/2 tsp salt |
2 tbsp beet fibre (left over from juicing, optional) |
Directions:
1. Whisk together warm water and sugar. Add yeast and let stand 10 minutes.
2. Heat milk, grated beet and syrup to body temperature .
3. In a large mixing bowl whisk together flours, gluten, creamer, salt and beet fibre.
4. Pour in yeast and milk mixtures and beat until a fairly smooth dough forms.
5. Knead for 10 minutes on a lightly floured surface, until elastic.
6. Place in an oiled bowl, cover and allow to rise in a warm place for 1 1/2 hours.
7. Preheat oven to 375F, grease a loaf pan.
8. Punch down dough, shape into a loaf and place into the pan, tucking ends under.
9. Cover and let rise again for 1 hour.
10. Bake for 40 minutes, tenting with foil after 20.
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