Caraway Beetroot Bread by RawSpiceBar  | Mealz

Caraway Beetroot Bread


5 Servings

2 h Prep, 40 min Cook


Allergy Friendly


Beetroot is a terrific ingredient to pink things up.
This pink bread is a whole lot healthier than white sliced

Views: 670


Cooking Stages

    • 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.

Nutrition Facts

Serving Size 184.6 g

Amount Per Serving
Calories 417.4 cals21%
% Daily Value*
Kilojoules 1747.8 kJ21%
Fat 13.5 g21%
Sodium 891.4 mg39%
Carbohydrate 53.4 g18%
Protein 13.5 g27%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Create an account now to save recipes & organize cookbooks