How to Make Beetroot Bread

I have been making normal loaves of bread for a while now (see my post Bring on the Bread!) so I felt I could tackle adding something else to bread…I wouldn’t have attempted this a few months ago, but it can’t hurt to try…!

So, my mum kindly gave me this recipe for Beetroot Bread that she has been using for a while. It is a great bread and not too difficult to make. Yay!

However, the dough is quite wet, which in my case led to a hot sticky mess of bright pink dough but the end result looked fine and tasted lovely toasted or with stew.

Ingredients: 

  • 500g/1lb bread flour
  • 1 onion, chopped
  • 1 raw beetroot, grated
  • 1 tbsp olive oil
  • 1 tsp salt
  • 15g/½oz fast action yeast
  • 1 sprig of rosemary, finely chopped
  • 250ml/1 cup warm water

Method:

1. Cook the onion and rosemary in the oil until the onion is golden, then leave it to cool.

IMG_20171014_1400252942. Grate the beetroot and mix it with the flour, salt and onion/rosemary mix. I used 4 beetroots because they were so small, I thought they added up to one big one!

3. Mix in the yeast and then add the water, a bit at a time. This is where I went wrong, I think. I added all the water. I did it gradually which is correct, but I didn’t stop when it got sticky. So you need to keep adding water until the dough is soft and then stop!IMG_20171014_142002723

4. Knead the dough for 10 minutes. As I’ve said mine was very wet so my hands were covered in pink goo (therefore no photos!). I thought if I kept kneading it would eventually settle down, but it didn’t! So in the end I used a bench scraper and put the dough in the proofing bowl and it seemed okay!

5. Leave to rise in a covered and oiled bowl for 30 minutes. I put mine in a big plastic bag as I do when I normally make bread.

6. Take it out and knead it or ‘knock it back’ for about 10 minutes.

7. Shape it into the shape of the loaf tin. I cut my dough in half and used one loaf tin and one round tin. Then leave it to rise for another hour.

8. Bake in the oven 220°c/430°f for about 30 to 35 minutes. You know it is ready when you tap the bottom and it sounds hollow. It might look something like this:

IMG_20171014_192541131

Do you know any other good bread and vegetable mixes?

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2 thoughts on “How to Make Beetroot Bread

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