Australian Vegetable Bread in a Bread Maker

Category: Yeast bread

Ingredients
flour (4 servings 150g each)	600g
sugar (4 parts, 1 s l each)	4 s l
salt (4 parts 0.5 hl each)	2 h l
oil grows (4 parts, 0.5 s l each)	2 s l
yeast (4 parts 0.25 tsp)	1 tsp
liquid (3 parts juice + 1 part water)	440ml

Cooking method

Knead 4 types of dough with a bread machine (3 types with different colors of juice and 1 type with water). For colored liquid, take juices of different vegetables: for bordeaux beet juice (I took a ready-made "Eco" vegetable mix and beet juice for coloring); for a red color, tomato juice (made from tomato paste with water); green juice or puree spinach (I didn't have much of it, I added a little fresh dill juice, diluted with water to the required volume + a little dry); for white dough-water. I made the white dough 1.5 times more than the norm: flour-225g, water-165ml, sugar-1c l, salt-0.5 h l, oil-0.7 l, yeast-2/3 h l. While the next type of dough is being kneaded, the previous lump is warm for the approach. I knead in the oven on the "pasta dough" program. While she was kneading the last white species on the "kneading dough" program (with a rise of 50 + 10 minutes), the rest came up warm. She rolled the finished white dough into a large cake, divided the colored dough of each type into 4 pieces each. I put the colored ones in a white cake: I rolled them into small cakes and wrapped them in 3 layers in a different order - it turned out 4 rolls. Then she completely wrapped the colored dough with white dough, created the shape necessary for the bucket, put it in the oven. Baking program, weight 1000g, crust-medium, set time 60 minutes. The trick was to make the loaf look like ordinary white bread (like bread with a surprise); however, the colored dough "cheated" and in some places decided to get out.
But on the cut throughout the entire loaf, a different pattern