Colorful Vegetable Bread

Name: Colorful Vegetable Bread
Ingredients: 250 grams flour, all-purpose; 5 grams salt; 124 grams tomato puree (passata); 12 grams yeast, active dry fresh, mixed with; 1 tablespoon water warm; 30 grams olive oil; 250 grams flour, all-purpose; 5 grams salt; 150 grams spinach fresh or frozen, cooked, chopped; 12 grams yeast, active dry fresh, mixed with; 1 tablespoon water warm; 25 grams olive oil; 250 grams flour, all-purpose; 5 grams salt; 12 grams yeast, active dry fresh, mixed with; 1 tablespoon water warm; 125 grams beets sliced, with juices, can be canned; 35 grams olive oil

18 ingredients

7 steps

Ingredients

250 grams flour, all-purpose
5 grams salt
124 grams tomato puree (passata)
12 grams yeast, active dry fresh, mixed with
1 tablespoon water warm
30 grams olive oil
250 grams flour, all-purpose
5 grams salt
150 grams spinach fresh or frozen, cooked, chopped
12 grams yeast, active dry fresh, mixed with
1 tablespoon water warm
25 grams olive oil
250 grams flour, all-purpose
5 grams salt
12 grams yeast, active dry fresh, mixed with
1 tablespoon water warm
125 grams beets sliced, with juices, can be canned
35 grams olive oil

Directions

1

Make each dough separately, kneading for 5 to 8 minutes until you have a smooth elastic dough.
2

Rest each dough, covered, for 30 minutes.
3

To make plait; cut each dough in half and gently roll each piece on a lightly floured surface until approximately 25 cm long.
4

With a roll of each color, make a plait, making sure to seal the ends.
5

Place on a greased baking tray.
6

Rest in a warm place covered with a towel for 1 to 1 1/2 hrs.
7

Brush with beaten egg and bake in a 220 degrees cup oven for 25 minutes.