Beetroot bread

Name: Beetroot bread
Cook time: 40 min
Total time: 3 h 10 min
Yield: 20
Ingredients: 400 g beetroot; 500 g Flour (Type 550); 1 pck (7 g each) Dry yeast; 1 TEASPOON Salt; 1 TEASPOON Sugar; 1 TABLESPOON Olive oil; 7-10 Tbsp Flour; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
190 mins

Ingredients

Servings: 20

400 g beetroot
500 g Flour (Type 550)
1 pck (7 g each) Dry yeast
1 TEASPOON Salt
1 TEASPOON Sugar
1 TABLESPOON Olive oil
7-10 Tbsp Flour
baking paper

Directions

1
Wash, peel and finely grate the beetroot. Mix flour, yeast, salt and sugar in a large mixing bowl. Add 300 ml lukewarm water and oil. Knead with the dough hooks of the hand mixer for about 5 minutes to a smooth dough. Knead in beetroot. Cover the dough and leave to rise in a warm place for about 1 hour.
2
Knead the dough once again on the floured work surface, cut in half and form into 2 equal-thick strands. On a baking tray lined with baking paper, string to an oval loaf, dust with flour, cover and leave to rise for another 30 minutes. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes. Remove and let cool on a cake rack.