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Beetroot bread
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Make the most of beetroot's season by trying Marcello Tully's beetroot bread recipe. The earthiness of the vegetable adds oodles of flavour to the loaf, while its striking colour adds aesthetic appeal.
First published in 2015
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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
SAVE RECIPE
Equipment
- Loaf tin
Method
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
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