Great Looking & Easy Beetroot Bread Recipe {Egg Free}

Name: Beetroot bread loaf
Prep time: 15 min
Cook time: 40 min
Total time: 120 min
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

Published on November 22, 2017 by Helen Best-Shaw 40 Comments
Last Updated on September 21, 2020

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

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.

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

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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.

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If you love this try some more bread recipes

And to go on your bread!

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4.84 from 25 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: 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…

…or our green beetroot smoothie