Beet and Strawberry Wheat loaf

Instructions

1. 1

   Puree the strawberries and beet together using a little water if needed.

2. 2

   Boil the puree with 3 tablespoons raw sugar, cinnamon and nutmeg for 5-6 minutes until it thickens a little. You can use this as pancake topping as well!

3. 3

   Warm 1/4 cup (60ml) water and 1 tablespoon sugar and add yeast to it. Mix well and let sit for 10 minutes.

4. 4

   Add in the flours, salt, vital wheat gluten, flax egg, oil and puree and knead into a soft dough. Knead for at least 5 minutes and use more flour or water if necessary. The syrupy puree will make the dough a bit sticky.

5. 5

   Place dough in a well oiled container where it can double in volume. Spritz top of the dough with oil spray and Cover with damp towel and let rest for 2 hours.

6. 6

   Take dough and shape into a rectangle. Then roll it up and place in bread pan with seam side down. Spritz top with water then oil and cover with damp towel.

7. 7

   Let rise for 45 minutes.

8. 8

   Bake at 375 degrees for 15 minutes, then 350 for another 10 or 15 until bread sounds hollow.

9. 9

   Cool bread completely before slicing!