Superbly coloured sliced beetroot bread
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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


  • 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 a buttered 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.


  • This recipe is 3 Weight Watchers Smart Points per portion
• 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.
Calories: 118kcal | Carbohydrates: 20g | Protein: 3g | Fat: 2g | Sodium: 178mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 0.5mg | Calcium: 14mg | Iron: 1.2mg
Course: Baking
Cuisine: Bread
Keyword: Beetroot Bread, Bread, Loaf