About our beetroot bread recipe
We are always looking to experiment with new flavours and couldn't resist trying a beetroot bread recipe.
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.
If you enjoyed baking this recipe, try out our chunky walnut bread.
Method
Step 1:
Chop the beetroot finely in a food processor
Step 2:
In a large mixing bowl combine the flour, allspice, salt and walnuts.
Step 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.
Step 4:
Turn out onto a floured work surface and knead until the dough is smooth and elastic.
Step 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.
Step 6:
Turn the dough out onto a floured surface and knead just 5 times.
Step 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.
Step 8:
Preheat your oven to 180°c Fan / 200°c / gas mark 6
Step 9:
Remove the clingfilm and dust the loaf with flour and slash the top with a sharp knife.
Step 10:
Bake in your preheated oven for 40 minutes or until the base sounds hollow when tapped. Cool on a rack.
Ingredients
- 250g Beetroot (cooked, vacuum packed)
- 500g Allinson's Strong White Bread Flour
- 1 tsp Silver Spoon Caster Sugar
- 1 Allinson's Easy Bake Yeast Sachet
- 225ml Warm water
- 70g Walnuts (chopped)
- 1 tsp Ground allspice
- 1 tsp Salt
Recipe Reviews
Good recipe this, noted that as expected you ideally need to cut back water by about 10% to compensate water in the betroot also if you put some raisins instead nuts make sure you mix in near end don't want to break down the fruit
An easy and very tasty bread, I use rainbow beetroot as it gives different coloured beet throughout the bread, I also omit the walnuts and allspice as I think the allspice is too overpowering a taste and I don't like walnuts. Thanks for the recipe.
Flavoursome loaf, fun to make.
This is a very sticky dough and will absorb omits any quantity of flour when you are kneeding so take care not to add too much. I agree with many of the other comments, this is quick to rise and an odd off brown colour when baked. But this is tasty bread and it freezes well.
Slightly disappointing as it was a beautiful pink on the outside after baking, but a sludgy brown inside when cut. Tasted good though.
Used poppyseeds as didn’t have walnuts.
The bread became really delicious.
Note, time to rise was very short, so watch out not to overprove it.
Ingredients
- 250g Beetroot (cooked, vacuum packed)
- 500g Allinson's Strong White Bread Flour
- 1 tsp Silver Spoon Caster Sugar
- 1 Allinson's Easy Bake Yeast Sachet
- 225ml Warm water
- 70g Walnuts (chopped)
- 1 tsp Ground allspice
- 1 tsp Salt