Beetroot Bread

I have experimented with this bread for a couple of days, adjusting the recipe and testing how it worked. I am quite happy with the end product. It’s quite fun but also delicious. Soft inside with a crunchy layer outside. This is not a fully new recipe. I used a recipe for my favourite bread from this page: Moje wypieki and tried to change it so that I could incorporate beetroot in it but still have that soft and crunchy effect plus beautiful airy texture inside. I hope you’ll have as much fun making it as I did. The colour will turn out beautiful dark crimson outside and sandy pink inside. I changed practically all amounts of ingredients from the original recipe but I tried to keep the technique of preparing it fairly similar. Here you can see photos of two breads I made. One is bigger and made from full amount of ingredients as stated below while other is smaller and made from half the amount of ingredients.Ingredients:

  • 4 cups of all-purpose flour
  • 3 teaspoons instant yeast
  • 2 teaspoons salt
  • 2 cups mashed beetroots
  • 1 cup water

Preparation:

First you need to prepare your beetroots. Four medium beetroots should be enough to give one cup of mashed beetroots in the end. You need to boil them for around one hour. Then let them cool and peel. Cut into smaller sizes and use a blender to mash the beetroots as much as possible. If you want to have some smaller chunks of beetroot inside your bread you can just grate one piece of beetroot separately. Now that the beetroot mash is ready you can start making the dough.

First sift all the flour and combine with yeast and salt. Then add the beetroot mash and water. Stir until all is well combined. You don’t need to knead this bread, just make sure the ingredients blend together well. Cover the pot with your ready dough with plastic foil and keep at room temperature for around 8-10 hours. I just put it inside my oven where it sits and waits undisturbed. After that time it should roughly look like this:

Dust your working surface with some flour and put your dough on it. Form it roughly into a rectangular shape and fold each side inside (a bit like envelope). Now it’s time for your dough’s final wait. You can place it on some cloth but make sure it’s dusted well either with flour or some type of cereal. It will make it easier to put it later from that cloth into baking pan. So place your dough on a cloth inside some container. The dough should go folding side down. Again cover with another cloth and let it rest for another 2 hours. In the meantime pre-heat your oven to 250C and put your baking pot inside along with cover. It needs to be absolutely red hot when you place your dough inside, that will not only give the crispiness outside but also will prevent the dough sticking to sides. Best to use iron-cast pots. Empty pot needs to sit in that heat for around 30 minutes so start the process by the end of your dough’s waiting time. Take the pot out of the oven and place the dough in it, cover and slide back into the oven. At this point you can decrease temperature to 230C and bake for 30 minutes.

After 30 minutes take the lid off and continue baking another 20 minutes. Take out of the oven, cool on a rack and enjoy your beautiful beetroot bread! :)

Leave a comment

Your email address will not be published. Required fields are marked *