Beetroot Bread

  • Total Time

    3h 0m
    • Prep Time

      2h 20m
    • Bake Time

      40m
  • Serves

    1 large loaf
  • Skill Level

    Easy
  • Dietary Needs

    DF/EF/V/Veg
    • Dairy free
    • Egg free
    • Vegan
    • Vegetarian

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We are always looking to experiment with new flavours and couldn't resist trying Beetroot in our bread. This beautiful Beetroot red loaf is complimented by the rustic texture of the walnuts and the warming flavours of Allspice, this really is a must-try bake.

Method

  1. Chop the beetroot finely in a food processor

    • 250g Beetroot (Cooked, Vacuum Packed)
  2. In a large mixing bowl combine the flour, allspice, salt and walnuts.

    • 500g Strong White Bread Flour (we like Allinson)
    • 1 tsp Ground Allspice
    • 1 tsp Salt
    • 70g Walnuts (Chopped)
  3. Make a well in the centre and add the beetroot, yeast, sugar and water. Mix all the ingredients together to make a soft, pink dough. You may need to add a little extra flour to form it into a soft ball.

    • 1 Easy Bake Yeast Sachet (we like Allinson)
    • 1 tsp Caster Sugar (we like Silver Spoon)
    • 225ml Warm Water
  4. Turn out onto a floured work surface and knead until the dough is smooth and elastic.

  5. Place the dough in a large bowl lightly greased with some oil. Cover with a tea towel and set aside in a warm place for one hour or until doubled in size.

  6. Turn the dough out onto a floured surface and knead just 5 times.

  7. Shape the dough into a bloomer shape and place on a baking tray lined with baking parchment. Cover the dough with some oiled clingfilm and set aside again for about one hour or until doubled in size. This is soft, moist dough. Take care not to over rise as it may collapse in the oven.

  8. Preheat your oven to 180°c Fan / 200°c / gas mark 6

  9. Remove the clingfilm and dust the loaf with flour and slash the top with a sharp knife.

  10. Bake in your preheated oven for 40 minutes or until the base sounds hollow when tapped. Cool on a rack.

Let's Bake

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