Beet and Squash Bread

Recipe by
Total Time:
2-4 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Hard

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

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  • 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