Beetroot bread

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I saw a lovely pink bread on Angie’s blog and I thought it looks amazing. As I had some cooked beetroot in the fridge and I was planning to bake that day, Beetroot bread was an obvious choice.
I like the taste, the texture and the colour. The taste is mild and it’s noticeable only when eaten as it is. With any spread on it, the beetroot flavour will be diminished. Not an issue for me, as the colour was what I was looking for.

Beetroot bread

To make this bread I used a mix of white and wholemeal flour, 50/50. I would suggest using a strong wholemeal flour. I ran out of strong flour, so I used plain instead. I also added Vitamin C; it acts as an additive which strengthens the gluten and the bread will rise better and faster. From what I’ve read, it’s a good addition for the wholemeal bread. If you don’t want to use any Vitamin C or you don’t have any, just ignore that one.

Ingredients for 1 loaf of Beetroot bread:

– 250g plain wholemeal flour
– 250g strong white flour
– 2 cooked beetroot
– 1/2 tsp Vitamin C
– 8g Easy bake yeast
– 1 tsp sugar
– 1 spoon of oil
– 50ml-75ml water
– a pinch of salt

Blitz the beetroot with the juice it was kept in, in a food processor until is smooth. Add 50 ml of water and blitz again. If it’s too thick, add a bit more water. I had 350ml of liquid to add to my flour.

In the bowl of the stand mixer (I blogged about mine, here is the review) put the salt and the flour on top. On a side, make a small well for the Vitamin C. Make a well in the middle and add the yeast and the sugar on top of the yeast. Pour the beetroot juice and the oil. Knead the dough with the mixer at the lowest speed for a short while, until the ingredients are starting to incorporate. Increase the speed and leave the dough to knead for 7 minutes. While the dough is kneading, prepare the baking tray. Mine is not non-stick, so I spray oil on it.

Beetroot bread

Cover the bread with a tea towel and leave it to rise for 45 minutes or until doubled in size. Pre heat the oven at 200C or 180C fan. Put the bread in the oven and bake for around 28-30 minutes. Check the bread with a skewer to make sure it’s baked. Leave it for longer if you think it’s necessary.

When is baked, take the loaf out of the oven and leave it for a couple of minutes in the tray. Take if off the tray and leave it to cool on a cooling rack.

Do you make bread with veggies? I would love to hear more ideas.

2 thoughts on “Beetroot bread

  1. Thanks for the mention, Anca. Your bread looks fantastic…great crust and crumb. Now you have me crave some homemade bread again.

  2. Wow! Love the idea of adding beetroot puree to homemade bread, it’s a lovely colour 🙂

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