Polka-dot bread

Name: Polka-dot bread
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1⁄2 Cubes fresh yeast; 600 g Wheat flour (Type 550); 7-10 Tbsp Salt; 2 TABLESPOONS Olive oil; 250 g fresh beetroot; 7-10 Tbsp Flour; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
not easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1⁄2 Cubes fresh yeast
600 g Wheat flour (Type 550)
7-10 Tbsp Salt
2 TABLESPOONS Olive oil
250 g fresh beetroot
7-10 Tbsp Flour
baking paper

Directions

1
Crumble yeast in 400 ml lukewarm water and dissolve in it. Mix flour and 1 1⁄2 TL salt in a large bowl. Add yeast water and olive oil. Quickly knead everything into a soft dough with the dough hooks of the mixer.
2
Cover the dough with a tea towel and leave to rise in a warm place without draught for about 1 hour.
3
Clean, peel and coarsely grate the beetroot (caution, dye - wear disposable gloves!). Knead the beetroots under the risen soft dough. Put them back into the bowl and let them rise again covered for about 1 hour.
4
Form the crushed soft dough into a ball on a floured work surface. Cover the dough in a bread fermenter basket (approx. 22 cm Ø; e.g. from Birkmann, approx. 15 €) and leave to rise for approx. 1 hour (or until the dough volume has doubled).
5
Preheat oven (electric cooker: 250 °C/circulating air: 225 °C/gas: see manufacturer). Line baking tray with baking paper. Carefully turn the bread out of the basket onto the baking tray. Immediately put into the hot oven, spray the oven walls with water.
6
Bake for about 15 minutes. Reduce the temperature (electric oven: 225 °C/circulating air: 200 °C/gas: see manufacturer) and bake for another 15-20 minutes. Remove from oven and let cool on a cake rack.