Beet or Beetroot bread is an easy to make loaf that looks just amazing. Tastes great too!
I had a real surprise the first time I made this beetroot bread. Taking inspiration from our easy root vegetable bread, we grated raw beetroot into the flour, added yeast, salt, and water as usual and started kneading. The dough turned a pronounced deep pink colour, and we thought that it would probably change on baking to an uninspiring brown. How wrong we were! We were delighted to see when we cut the loaf for the first time that the grated beets had resulted in an amazing striped colour scheme.
It works best when made, as the loaf above has been, with 100% white flour – this really emphasizes the contrast in colours between the pieces of beetroot and dough. I think I’m going to have to remake this for next Halloween as a blood splattered loaf perhaps? And of course the added beetroot does add that all important extra veg and is a small effortless step towards a better diet.
Perfect as a ghoulish hamburger bun for a party. I’m really not a fan of the way brioche has taken over as the dough of choice for hamburger buns. All the added butter means that while it’s a soft bun, it also doesn’t keep any structural integrity, and it’s far, far too easy to just poke my thumb through. Not what you want when trying to eat a properly greasy hamburger.
This loaf is as straightforward as carrot and parsnip root vegetable bread. There’s quite a lot of liquid, so it’s a very sloppy dough, and best whacked into a stand mixer with a dough hook for kneading. If you want to hand knead this then reduce the amount of liquid slightly – to about 210 ml in total. Then just follow the usual breadmaking recipe – allow to rise, knock back and form into a loaf shape, transfer to a loaf tin and allow to proof, then bake.
As noted above, the dough does turn a rather remarkable pink before being baked. Don’t stress, though; the final result will be a spotty masterpiece.
- 100 ml milk
- 145 ml water lukewarm
- 1 sachet dried or quick yeast
- 2 tbs oil rapeseed or similar
- 350 g strong white bread flour
- 150 g beetroot grated
- 1 tsp salt
Add the yeast to water and milk and whisk in until dissolved. Add the remaining ingredients and bring together to a rough and shaggy dough.
Knead the dough for about 10 minutes until stretchy and pliable. Place the dough back in the bowl, and cover.
Allow to rise for hour or so, until light and puffy, and doubled in size.
Knock back and form into a loaf shape. Transfer to an oiled loaf tin, cover, and leave to proof, for another hour or so.
Bake at 200°C/Gas mark 6 for 40 minutes. It's done when it sounds hollow when tapped on the bottom.