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.
- 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
1. Cook the onion and rosemary in the oil until the onion is golden, then leave it to cool.
2. 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!
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: