Beetroot Loaf

Here’s a loaf that looks good and tastes better. This lip-smacking loaf is made of an optimal mix of whole wheat flour and plain flour fortified with a good dose of beetroot and milk, which gives it a satiating texture and rich flavour, not to forget its pretty colour. Pamper yourself with a warm slice of this bread smothered with butter.

Try other bread recipes like Masala Bread Loaf or Whole Wheat Bread .

Beetroot Loaf

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Beetroot Loaf recipe - How to make Beetroot Loaf

Preparation Time:    Baking time:  40 minutes   Baking temperature:  200ºC (400ºF)   Baking temperature:  180°C (360°F)   Cooking Time:    Total Time:     1Makes 1 loaf
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3/4 cup grated beetroot
1 cup whole wheat flour (gehun ka atta)
1 cup plain flour (maida)
1 tbsp instant dry yeast
1 tsp sugar
2 tbsp oil
1/2 cup milk
1 tsp salt to taste
plain flour (maida) for dusting
melted butter for brushing

  1. Combine the yeast, sugar and ¼ cup of lukewarm water in a bowl and mix gently. Cover it with a lid and keep aside for 10 minutes.
  2. Combine all the ingredients, including the yeast mixture in a deep bowl, mix well and knead into a soft and loose dough using enough lukewarm water.
  3. Knead the dough again for 5 minutes till smooth and place it in a greased deep bowl.
  4. Cover it with a damp muslin cloth and keep aside in a warm place for 45 minutes.
  5. After the dough has rested for 45 minutes, dust the plain flour over a smooth, flat surface, place the dough over it and knead it well using both your hands.
  6. Stretch the dough with your fingers to make a 250 mm. X 200 mm. (10” x 8”) diameter oval shape.
  7. Roll the dough from one end to the other and to make a 200 mm. (8”) long cylindrical roll like a swiss roll and pinch the edge of the rolls so as to seal it properly.
  8. Place the dough in a greased rectangular aluminium tin of 200 mm. X 25 mm (8" x 3") tin with the pinched edge facing downwards. Cover it with a damp muslin cloth and again keep aside in a warm place for 30 minutes, or till it doubles in size.
  9. Pre-heat the oven at 200°c (400°f) for 10 minutes and place the tin in the oven and bake for 10 minutes.
  10. Lower the temperature to 180°c (360°f) and bake it for 20 minutes keep aside to cool slightly.
  11. Once the bread loaf is slightly cooled, de-mould and brush it with melted butter evenly over it.
  12. Cut the bread loaf into thick 14 slices using a sharp knife.
  13. Serve immediately or store in an air-tight container and use as required.
Nutrient values (Abbrv) per slices
Energy84 cal
Protein2.2 g
Carbohydrates12.2 g
Fiber0.3 g
Fat2.8 g
Cholesterol1.1 mg
Sodium199.5 mg
Click here to view calories for Beetroot Loaf


Beetroot Loaf
 on 19 Jun 20 07:12 AM

Do we use boiled beetroot or raw beetroot for this recipe?
Beetroot Loaf
 on 24 Feb 18 04:31 PM

Beetroot loaf.. very interest form of bread.. the colour is so vibrant.. with slight sweet taste in the bread.. Thank you for this recipe.. it is just amazing..