Easy Eggless Instant pot Beetroot swirl Bread recipe – Vegan Option included

Easy Eggless Instant pot Beetroot swirled Bread recipe is one of the fun recipes you will make for your family. The beetroot extract gives the beautiful color to the swirl that kids will love to have this bread for their breakfast. Please do read through the post to get the vegan options and other tips.

Why Instant pot Bread

You may wonder why Instant pot bread? The answer is simple. It’s

• Easy
• Simple
• Lot better than the store-bought
• You know what ingredients go into your bread
• No preservatives
• It’s therapeutic
• Baking your own bread gives you the best feeling ( trust me)
• You can customize your bread.

Still, need more reasons to make this bread? Why wait? Grab the ingredients and start making this Instant pot Beet swirled bread.

Instant pot Beetroot swirled bread

I have been baking my own bread for over a year now. I rarely got bread from the store before as I’m not sure what ingredients they use and I didn’t feel good about those preservatives they use. 

But with two school-going young kids, it’s hard to make them lunch and breakfast sans bread sometimes. That’s when I started making my own. Now I try to infuse vegetables in those bread to make it a little healthier and kid’s faces glow out of curiosity seeing the color and pattern.

I have added beet extract to this recipe. You can also cook the beets and puree them in a blender and add it to the dough.  I’m sure you can also try the same with carrots, spinach puree. You can add the extracts to part of the dough or to the whole dough as you like.

Health benefits of beetroot

The beetroot has less calories but lots of minerals and nutrients. Let’s see what they do to our body,

They keep our blood pressure in control.

It may help fight inflammation.

It may have anti-cancer properties.

The nitrates in beets help to improve the mental and cognitive function. 

Facts from – Health line

How to extract beetroot juice

Cut the top and tail part of the beetroot. Peel the skin with a peeler. Wash and grate it in the food processor or a grater. Take a handful of grated beetroot and squeeze it in a bowl to get fresh beetroot extract.

You can also steam the beet chunks. Then puree it in a blender. You can add this puree in the dough.

How to make Instant pot bread

Ingredients used

Flour – I have used all purpose flour for this recipe. You can use 50% all purpose four and 50% whole wheat flour.

Butter – I used unsalted butter. It should be at room temperature. If using salted butter then skip the salt in the ingredients list. For the vegan version, use vegan butter.

Milk – I used whole milk. The milk should be warm, not boiling. It should be warm enough that you can slide your finger in it comfortably. Warm milk is essential for the yeast to work. If you want to make it vegan, use just warm water instead of milk.

Sugar – I have used 5 tablespoons of sugar for our preference. But I also have seen 3 tablespoons of sugar sufficient.

Yeast – I used instant dry yeast. Always check your yeast is active before you work with it. Add a teaspoon of yeast to a glass of warm water. If it bubbles up, the yeast is live. If not, you need to toss the yeast and get a new one.

Beetroot – In this recipe I have used beetroot extract. For other variations, you can try with carrot or spinach extracts.

A short video to make Instant pot Beetroot bread.

How to make dough for Beetroot swirled bread

Take all the ingredients. Make sure butter is at room temperature. Sift 2 ½ cups of flour in a bowl. Mix sugar, yeast, and salt in the flour. Add warm water and milk and mix with a spatula till it forms a single mass. Add 1 tablespoon of flour as you knead.

Then add the butter and knead till it becomes slightly sticky. You will have to add flour as you need. Place the dough on the counter. Knead the dough with your palm, first outward, and then roll the dough inward. Do this process until you pass the windowpane test. It’s when you take a small piece of dough and stretch it against the window you should see your finger behind the dough or the light should pass through the dough.

Then divide the dough into two. In one half add the beetroot extract and knead it again till the dough absorbs the extract completely. You have to add 1 or 2 tablespoons of flour at a time.

How to proof bread dough in Instant pot

So when the cold days are here, proofing the dough for bread can be tricky. On those days, Instant pot helps. After you knead the dough, place both the plain and colored dough in the well-greased stainless steel inner pot. Place it in an Instant pot and press the yogurt button. Set the timer for 30 minutes and close with a glass lid. After 30 minutes the dough will be doubled.

Shaping the bread and second proofing

Once the dough is doubled, place the white dough on the counter and flatten it in rectangle shape with your fingers or roll it gently with a rolling pin. Do not press hard. Do the same with the pink dough. Now place the pink dough over the white dough. Start rolling tightly and pinching the dough at the same time. 

Once the dough is rolled, pinch the ends so it doesn’t open up while baking. Place the rolled bread dough in the greased baking bread pan. Cover it and let it proof for 30 minutes or until doubled the size. You know, it’s proofed when you make a dent in the corner and the dent stays.

Bake the Instant pot bread

Once the dough is doubled, brush the top of the dough with milk. Bake it in a preheated oven at 375 Deg F ( 190 Deg C) for 35 to 40 minutes. Remove the bread from the pan and let it cool in a cooling rack. Brush the top of the bread with butter. Let it completely cool down before you slice it.

Frequently asked questions

Variations you can try

You can use carrot extract or puree to make carrot bread and spinach for spinach bread. Just let your creativity get the best.

You can also try to use half whole wheat flour and half all purpose flour

You might also don’t want to miss our Instant pot Sweet potato Rolls.

Need more beetroot recipes?

Beetroot stir fry

Vegan Beetroot Jelly 

Beetroot Halwa

Love your Instant pot? Then try these

Instant pot Sweet potatoes

Hard boiled eggs

Instant pot chickpeas

Instant pot Cumin Rice

Aloo gobi curry

Instant pot Bread with beetroot swirl recipe

Ingredients

1 Cup = 240 ml 1 Tablespoon = 15 g 1 Teaspoon = 5g

All purpose flour – 4 Cups (You might not need all)

Instant yeast – 2 ¼ Teaspoon

Unsalted Butter – 1 Tablespoon ( at room temperature)

Sugar – 5 Tablespoons

Salt – 1 Teaspoon

Milk – ½ Cup + 1 Tablespoon ( At room temperature)

Warm water – ¾ Cup

Beetroot Extract – 2 Tablespoon

To brush on the dough

Milk + water – 1 Tablespoon

Method

Making the dough

• Take all the ingredients. 
• Sift 2 ½ cups of flour in a bowl. Mix sugar, yeast, and salt in the flour.
•  Add warm water and milk and mix with a spatula till it forms a single mass. Add 1 tablespoon of flour as you knead.
• Then add the butter and knead till it becomes slightly sticky. You will have to add flour as you knead.
•  Place the dough on the counter. Knead the dough with your palm, first outward, and then roll the dough inward. 
• Do this process until you pass the windowpane test. It’s when you take a small piece of dough and stretch it against the window you should see your finger behind the dough or the light should pass through the dough.
• Then divide the dough into two. In one half add the beetroot extract and knead it again till the dough absorbs the extract completely. You have to add 1 or 2 tablespoons of flour. 

First proofing in Instant pot

• After you knead the dough, place both the plain and colored dough in the well-greased stainless steel inner pot.
•  Place it in an Instant pot and press the yogurt button.
•  Set the timer for 30 minutes and close with a glass lid. After 30 minutes the dough will be doubled.

Shaping and second proofing

• Once the dough is doubled, place the white dough on the counter and flatten it in rectangle shape with your fingers or roll it gently with a rolling pin. Do not press hard.
•  Do the same with the pink dough. Now place the pink dough over the white dough. Start rolling tightly and pinching the dough at the same time. 
• Once the dough is rolled, pinch the ends so it doesn’t open up while baking.
•  Place the rolled bread dough in the greased baking bread pan.
•  Cover it and let it proof for 30 minutes or until doubled the size. You know, it’s proofed when you make a dent in the corner and the dent stays.

Baking the bread

• Preheat the oven at 375 Deg F for 10 minutes. Once the dough is doubled, brush the top of the dough with milk.
•  Bake it in a preheated oven at 375 Deg F ( 190 Deg C) for 35 to 40 minutes.
• Once done, remove it from the pan and let it cool in a cooling rack.
• Brush the top of the warm bread with butter. This is important.
•  Let it completely cool down before you slice it.

Notes

1. Make sure the butter and the milk are at room temperature. 
2. You can also use half all-purpose four and half whole wheat flour for this recipe.
3. You can also try using spinach puree or carrot puree instead of beetroot extract.
4. To make this bread vegan, use just water and vegan butter or oil for butter.
5. If you are using salted butter, skip adding the salt.

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