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Beetroot bread

Beetroot bread

PT1H30M

PT1H

1
Preheat the oven to 180°C/gas mark 4
2
Wrap each beetroot in tin foil with a garlic clove, a sprig of rosemary, some olive oil, salt and pepper. Roast for 1 hour until tender, then remove from the oven and allow to cool
  • 1 large beetroot, raw, or 2 small ones
  • 1 garlic clove, large
  • 1 sprig of rosemary
3
Remove the outer skins of the beetroot and discard the herbs. Roughly chop the flesh, add to the food processor and blitz - try to keep some of the beetroot in chunks, as they will add a visual appeal once the loaf is cut
4
Warm the milk and water gently, stir in the yeast and allow it to activate - once active it will become foamy and rise to the top of the liquid
  • 100ml of milk
  • 200ml of water
  • 10g of dried yeast, active
5
Mix together the flour, salt and sugar and add the yeast mix. Add the beetroot, knead for 3-4 minutes, then place the dough in a bowl. Cover with a tea towel and leave to rest for 20 minutes
  • 600g of strong bread flour
  • 10g of caster sugar
  • 1 pinch of salt
6
Knead once more for 3-4 minutes. Grease a loaf tin with olive oil and place the loaf in the tin. Leave to rest again for 20-30 minutes
  • 1 tsp olive oil
7
Preheat the oven to 170°C/gas mark 3.5
8
Bake the loaf for 30 minutes until cooked through. Remove the loaf from the oven and turn out of the tin while still hot

Ingredients

Metric

Imperial

  • 1 large beetroot, raw, or 2 small ones
  • 1 garlic clove, large
  • 1 sprig of rosemary
  • 100ml of milk
  • 200ml of water
  • 10g of dried yeast, active
  • 600g of strong bread flour
  • 10g of caster sugar
  • 1 pinch of salt
  • 1 tsp olive oil
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