Homemade Two Tone Beetroot Bread Recipe

Name: Homemade Two Tone Beetroot Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BEETROOT DOUGH:; 5-1/3 ounces, weight Flour; 1/3 ounces, weight Sugar; 1/8 ounces, weight Yeast; 1/4 ounces, weight Powdered Milk; 1/4 ounces, weight Salt; 10 tablespoons, 2 teaspoons, 7-1/2 pinches Beetroot Juice; 3/8 ounces, weight Butter; _____; FOR THE LIGHT DOUGH:; 5-1/3 ounces, weight Flour; 1/3 ounces, weight Sugar; 1/8 ounces, weight Yeast; 1/4 ounces, weight Powdered Milk; 1/4 ounces, weight Salt; 10 tablespoons, 2 teaspoons, 7-1/2 pinches Water; 3/8 ounces, weight Butter

Servings: persons

FOR THE BEETROOT DOUGH:
5-1/3 ounces, weight Flour
1/3 ounces, weight Sugar
1/8 ounces, weight Yeast
1/4 ounces, weight Powdered Milk
1/4 ounces, weight Salt
10 tablespoons, 2 teaspoons, 7-1/2 pinches Beetroot Juice
3/8 ounces, weight Butter
_____
FOR THE LIGHT DOUGH:
5-1/3 ounces, weight Flour
1/3 ounces, weight Sugar
1/8 ounces, weight Yeast
1/4 ounces, weight Powdered Milk
1/4 ounces, weight Salt
10 tablespoons, 2 teaspoons, 7-1/2 pinches Water
3/8 ounces, weight Butter

1
In mixing bowl combine flour, sugar, yeast, powdered milk and salt, mix on low speed for one minute.
2
Add 160 ml beetroot juice and mix on low speed for one minute.
3
Add in the butter and kneed until smooth and elastic, about 10-15 minutes at medium speed.
4
Cover dough with towel and let it rise in a warm place until volume doubles in size.
5
Prepare the light dough at the same way. In mixing bowl combine flour, sugar, yeast, powdered milk and salt, mix on low speed for one minute.
6
Add 160 ml of water and mix on low speed for one minute.
7
Add in the butter and kneed until smooth and elastic, about 10-15 minutes at medium speed.
8
Cover dough with towel and let it rise in a warm place until volume doubles in size.
9
Punch the doughs down and roll out each dough to from a large rectangle 12x8 inch .
10
Place the beetroot dough on top of the light dough and roll up tightly.
11
Place it into the greased loaf pan, allow to rise for one hour.
12
Bake at 200C degree for 45 minutes.
13
Serve and enjoy.

969

kcal

Calories

Fat

195

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE BEETROOT DOUGH:, 5-1/3 ounces, weight Flour, 1/3 ounces, weight Sugar, 1/8 ounces, weight Yeast, and more.

Yes, Homemade Two Tone Beetroot Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Homemade Two Tone Beetroot Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions