Description
This unique Beetroot Spinach Bread Braid recipe combines the earthy sweetness of beets with the vibrant freshness of spinach, creating a visually stunning and delicious bread braid that’s perfect for any occasion.
Ingredients
Scale
For the Beet Dough:
- 1 cup Cooked beets (1 medium or 3 little)
- 1 Egg
- 1 Garlic clove, crushed
- 2 tsp Yeast
- 2 tsp Sugar
- 1 tbsp Salt
- 3–4 cups Flour, more for dusting
- 2 tbsp Olive oil
For the Spinach Dough:
- 1 lb Spinach
- 1 small Onion
- 1/2 Lemon, juiced
- 3 tbsp Olive oil
- 1 Egg
- 2 tsp Yeast
- 2 tsp Sugar
- 1 tbsp Salt
- 3–4 cups Flour, more for dusting
- 1 Egg for egg wash (1 egg with 1 tbsp water)
Instructions
- Beets: Peel and chop the beets into small cubes. Simmer until soft, then puree with crushed garlic and egg. Measure to 1 1/2 cups of liquid. Mix with yeast, sugar, salt, and olive oil. Fold in flour, let rise.
- Spinach: Sauté onion, spinach, and lemon juice. Puree with egg and salt. Measure to 1 1/2 cups of liquid. Mix with yeast, sugar, and flour. Let rise.
- Assemble and Bake: Roll out dough, twist beet and spinach dough together. Shape into a circle or loaf. Brush with egg wash. Bake at 400°F for 25-30 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 380mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg