Marble Vegetable Bread

Separate all of your ingredients equally into 2 bowls 

Purée your beetroot and spinach. For 200ml of beetroot purée you will need two small cooked and peeled beetroots with their own juices, then processed in a food processor. To purée spinach, blanch 250g of it and then pulse it in the food processor until smooth.

Mix the strong white and whole meal flours and separate into 2 equal bowls - 2x 200g.

Prepare your beetroot dough - mix beetroot purée, 25ml of olive oil, salt, sugar, 1 tsp yeast and the flour mix in a bowl. Knead with a stand mixer dough attachment or hands for 10 minutes until smooth and elastic. Remove the dough hook attachments, if they are too sticky, you can rub some oil on your hands to help get it off.

Shape your dough in a ball, drizzle some oil into the bowl that it came from, place the dough ball in the bowl, cover it with a table cloth or cling film and let it prove for 1 hour.

Repeat the same with the spinach purée.

Once both of your doughs have proved for 1 hour, take them out, knock the air bubbles out and roll them into balls again and rest for 10 minutes.

Divide both balls into halves, now you have four pieces of dough. Roll each one into the bread shape and lay into the floured bread pan. Make the check pattern by laying two - green and red doughs together and placing the opposite colours on top - green on red, and red on green. This will make a checkers pattern once the dough has baked.

• Once the dough is placed in the bread pan, cover it and let it rest for further 45mins in room temperature.

Pre-head the oven to 230 C or 210 for a fan assisted oven.

Boil a kettle and have it ready to be poured into a baking tray to create steam in the oven.

Mist the dough with some water to achieve a crunchy crust. Place it in the oven and pour the boiling water onto the baking tray creating steam. Shut the oven door immediately and bake for 30-35 minutes or until the crust looks cooked and crunchy.