Caraway Beetroot Bread
2 h Prep, 40 min Cook
Beetroot is a terrific ingredient to pink things up.
This pink bread is a whole lot healthier than white sliced
Boil your beetroot, unpeeled, until tender – about 30-45 minutes. Alternatively, use vacuum-packed cooked beetroot. Puree until smooth in a food processor and leave to cool – you should have about 150g.
Put the flour, salt and yeast in a big mixing bowl. Add the beetroot puree and water. Cold water is fine – the prove doesn’t need to be jumpstarted by warm water, and a slower prove makes for better bread.
Add the seeds and mix the ingredients including RawSpiceBar’s Caraway Anise vigorously with a large metal spoon. After a minute or so of mixing, the dough should be cohesive and be pulling away from the sides of the bowl in a big ball. It will feel wet. It should do – don’t be tempted to add more flour.
Cover the dough in the bowl with a clean, damp tea towel and leave to rest for an hour or more, until it has approximately doubled in size.
Turn the dough out on to a lightly oiled surface and knock it back with lightly oiled hands. Push, fold and turn it back in on itself for a good few minutes.
Heat the oven 220C/425F/gas mark seven.
Shape the dough into a loaf shape, tucking and folding the seams of the dough to sit at the bottom of the tin. Lightly oil a loaf tin, put the dough in and cover with a damp tea towel. Rest for a further 30-45 minutes.
After resting, the dough should have risen just above the lip of the tin. You want it to have a bit of unexpended energy from the yeast, so when it hits the heat of the oven, the loaf will give a final burst upwards.
Using a sharp, serrated bread knife, gently make a cut along the surface of the loaf about 1cm deep.
Add a pinch or two of extra flour to the top of the loaf.
Cook for 10 minutes, then turn the oven down to 190C/375F/gas mark five and continue to cook for 25-30 minutes.
To test if the loaf is ready, tip it from the tin and give the bottom a good tap. It should sound hollow and have a good crust.
Serving Size 184.6 g
|Amount Per Serving|
|Calories 417.4 cals||21%|
|% Daily Value*|
|Kilojoules 1747.8 kJ||21%|
|Fat 13.5 g||21%|
|Sodium 891.4 mg||39%|
|Carbohydrate 53.4 g||18%|
|Protein 13.5 g||27%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|