Ingredients

• 150 g - whole meal flour
• 150 g - white bread flour
• 1.5 tsp - dried yeast
• 1 tbsp - raw beetroot puree
• 1 tbsp - butternut squash, cooked and pureed
• 1 tsp - salt

How to Make Beet and Squash Bread

• Divide the first 3 ingredients into half, in two separate bowls.
• In one bowl, add 1/2 teaspoon of salt and beetroot puree.
• In another bowl, mix 1/2 teaspoon of salt and squash puree.
• Add enough water and knead it into two separate doughs.
• Cover the bowl with a cling film and leave it in a warm place to rise.
• When the dough has raised, knock the air back and knead it briefly.
• Preheat the oven to 200 degree Celsius.
• Now roll out the beet dough into long log shape.
• Then roll the squash dough into a rectangle.
• Place the beet dough into the squash dough and seal the edges.
• Join the ends to form a ring shape.
• Bake it in the preheated oven for 20 to 25 minutes.
• Serve warm with hummus or gravies.
• This bread can also be used for mini sandwich.
• Recipe courtesy: Taste of Pearl City