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You are here: Home / Recipes / Great Looking & Easy Beetroot Bread Recipe {Egg Free}

Great Looking & Easy Beetroot Bread Recipe {Egg Free}

Published on November 22, 2017 by Helen 37 Comments
Last Updated on September 21, 2020

Jump to Recipe - Print Recipe

Beet or Beetroot bread is an easy to make loaf that looks just amazing. Tastes great too and Egg Free!

Grated beetroot colours beetroot bread wonderfully

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.

All ready for the oven: beetroot bread after proofing

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.

A demure exterior hides a surprising interior in our delicious beetroot bread

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.

Bunch of fresh beetroot on a piece of hessian

If you want to make bread and don’t have the time you will love our “Emergency” no yeast bread recipe.

Table of Contents

  • Oil or butter to grease the loaf tin?
  • More Easy Bread Recipes
  • Beetroot bread loaf
    • Ingredients
    • Instructions
    • Notes

Oil or butter to grease the loaf tin?

I now grease my loaf tins with butter rather than oil. I find it makes it far less likely that the loaf will stick in the tin; my bread now normally comes out on the first shake.

More Easy Bread Recipes

If you love this try some more bread recipes

  • No yeast bread
  • No knead sourdough
  • Yogurt Bread
  • Root vegetable bread
  • More bread recipes

And to go on your bread!

  • Homemade butter
  • Plum Jam 
  • Mixed Berry Jam
  • Crab apple jelly
  • other easy jam recipes
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Superbly coloured sliced beetroot bread
Print Recipe
4.83 from 23 votes

Beetroot bread loaf

Adding beetroot to dough makes for an amazing looking yeasted loaf. An easy recipe which tastes great! Egg free as well.
Servings: 14 slices
Author: Helen Best-Shaw
Prep Time15 mins
Cook Time40 mins
Total Time2 hrs

Ingredients

  • 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

Instructions

  • 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. Place the dough back in the bowl, and cover. The dough is wet, so it's easiest to mix in a stand mixer.
  • 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 a buttered 500g 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.

Notes

  • This recipe is 3 Weight Watchers Smart Points per portion
  • As well as buttering the loaf tin, I also line it with silicon paper to guarantee an easy 
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Beetroot bread loaf
Amount Per Serving
Calories 118 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 178mg8%
Potassium 73mg2%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 10IU0%
Vitamin C 0.5mg1%
Calcium 14mg1%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Baking
Cuisine: Bread
Keyword: Beetroot Bread, Bread, Loaf
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If you love beets and beetroot you may like our easy to make beetroot spaghetti which an perfect easy after work dish…
A bowl of spaghetti cooked with beetroot and served with scallops
…or our green beetroot smoothie

A dark red glass of delicious beetroot, apple and banana smoothie.

Beet or Beetroot bread is an easy to make loaf that looks just amazing. Tastes great too!

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Filed Under: Baking, Bread Recipes, Recipes Ingredients: Bread Flour, Vegetables

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    Recipe Rating




  1. Heidi Roberts

    5 stars
    You had me at beetroot!! Love adding it to recipes!

    Reply
  2. Rebecca

    5 stars
    You have reminded me yet again that I really want to make some bread! I was going to try your root vegetable loaf, but this one looks so interesting, I think the children would love pink bread. I have a love hate relationship with beetroot, it used to be one of my favourite veg, then I made the mistake of juicing it and suddenly I wasn’t so keen!

    Reply
    • Helen

      I can imagine undiluted beetroot juice might be a little bit too much. Good luck with the bread – all those bits of extra veg all add up.

      Reply
  3. Rhian Westbury

    4 stars
    I’d have never thought about adding vegetables into bread, although I do disagree with the brioche argument, I think they’re perfect for burgers x

    Reply
    • Helen

      I just think that some brioche really is so insubstantial.

      Reply
  4. Agness of Run Agness Run

    5 stars
    I love beets, but I must admit that I know only a few recipes how to use it in my dishes. This bread seems so palatable, Helen.What kind of milk do you use for this recipe?

    Reply
    • Helen

      I am fairly sure we used semi skimmed or 1%.

      Reply
  5. Sheri

    4 stars
    This is very different and I would have not thought to make this. I love baking bread. I have tried a beetroot smoothie and it is delish.

    Reply
    • Helen

      Beetroot is such a great vegetable to use, the flavour and colour are wonderful.

      Reply
  6. Emma

    5 stars
    I love beetroot but everyone else in my family despises it! I might make this for them and try to win them over with it. Sounds yummy and looks delish!

    Reply
    • Helen

      The beetroot flavour isn’t as strong in the bread and the texture is totally different, so you may be on to a winner with this one and your family.

      Reply
  7. Rebecca | AAUBlog

    5 stars
    wow, I have never thought to use beetroot before, but I do love it. The marbling in the bread looks fantastic

    Reply
    • Helen

      The colour and marbling is so effective.

      Reply
  8. Jazmin Williams

    5 stars
    This looks and sounds delicious! Never heard of Beetroot bread before

    Reply
    • Helen

      Vegetables in bread is a great way of adding some good nutrition.

      Reply
  9. Bintu | Recipes From A Pantry

    5 stars
    I love using beetroot in recipes but had only recently tried beetroot bread and loved it – will definitely be giving yours a try, it looks delicious.

    Reply
    • Helen

      Such a good use of beetroot, so pretty and tasty.

      Reply
  10. Shashi at Savory Spin

    5 stars
    I adore beets – they lend such a glorious color to baked treat and this loaf is proof! Delicious!

    Reply
    • Helen

      I love the pretty marbling effect.

      Reply
  11. Liz @ I Heart Vegetables

    5 stars
    Wow I’ve never tried baking with beetroots before! This bread is so pretty though! So festive!

    Reply
    • Helen

      Beetroot are so good to use in baking and making.

      Reply
  12. Julia

    4 stars
    Oh this sounds interesting! Gotta give it a go! Did you use active dried yeast in this recipe?

    Reply
    • Helen

      Any dried yeast! Updated the instructions to reflect this.

      Reply
  13. Super Busy Mum

    4 stars
    I have never heard of beetroot bread before, but it’s very pretty!

    Reply
    • Helen

      Vegetable bread is so tasty, well worth trying out.

      Reply
  14. Amelia Jenkin

    5 stars
    My six year old is a very fussy eater, and getting enough veggies in to his diet is a nightmare. But he loves beetroot! So I know he would love me to make this.

    Reply
  15. Erin

    5 stars
    I love adding veggies to bread. The marbling effect is so pretty too.

    Reply
  16. Lynne

    5 stars
    Beetroot is one of my favourite vegetables. This sounds and looks wonderful.

    Reply
  17. Trevor Ball

    5 stars
    We really enjoy making homemade bread and it always gets eaten so quickly. Great recipe, certainly a keeper. Thanks.

    Reply
  18. Diana Black

    5 stars
    This is a family favourite in our house. Really good with soup.

    Reply
  19. Kristy D

    5 stars
    Such a lovely looking bread with the color and marbling. I bet it’s really tasty too.

    Reply
  20. Samantha

    5 stars
    I’m still a fan of Bake Off and watched it last night, it was the bread episode. I shy away from making it myself, but finding recipes like this gives me inspiration. What a wonderful idea, it is so pretty and it must taste amazing.

    Reply
  21. Harriet

    5 stars
    This looks so rustic and tasty. The marbling effect if brilliant. Such a good use of beetroot.

    Reply
  22. Amber

    5 stars
    This is so impressive and not at all difficult to make. I do enjoy the rustic texture and flavour of homemade bread. Makes it really tasty.

    Reply
  23. Penny

    5 stars
    Yummy and delicious is how I would describe this bread, it tastes wonderful and everyone in the family enjoyed it.

    Reply
  24. Pamela

    Did I miss it somewhere that its listed what size loaf pan is used for this bread? I’ve looked and looked and can’t seem to find it anywhere. Did I miss it? Thanks.

    Reply
    • Ed

      Pamela
      I used a 6″ x 4″, 500g tin.

      Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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