Beetroot Bread Recipe
Category: Yeast Breads
Servings: 6
Beetroot bread is a unique and flavorful loaf that combines the earthiness of beets with the light texture of freshly baked bread. This recipe involves a two-step fermentation process that ensures a soft, flavorful loaf with a beautiful pink hue. Whether you’re looking for something special to accompany your meals or just want to try a new twist on traditional bread, this beetroot bread is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Active dry yeast | 5g |
| All-purpose flour (00) | 150g |
| Water | 150g |
| Water | 190g |
| All-purpose flour (00) | 370g |
| Fine salt | 10g |
| Active dry yeast | 5g |
| Beetroots (grated) | 190g |
| Extra virgin olive oil | 10g |
Instructions
-
Make the Poolish (Pre-ferment):
Begin by preparing the poolish, a highly hydrated starter that will enhance the flavor of the bread. In a large mixing bowl, sift the first amount of flour (150g) and add the active dry yeast. Gradually pour in the first 150g of water while stirring with a fork to avoid lumps. Mix until smooth and let the mixture sit, covered, at room temperature for 1-2 hours or until it has doubled in size. -
Prepare the Beetroots:
While the poolish is fermenting, peel and grate the beetroots. Set them aside to incorporate into the bread dough later. -
Mix the Dough:
Once the poolish has doubled, move on to the main dough. In another bowl, sift the remaining flour (370g) and add the second portion of active dry yeast. Pour in the remaining 190g of water and 10g of olive oil. Mix until the dough begins to come together, then add the grated beetroots. -
Knead the Dough:
Transfer the mixture onto a clean surface and knead for 10-12 minutes until the dough is smooth, elastic, and slightly sticky. If necessary, sprinkle a little more flour to prevent sticking, but avoid adding too much as you want the dough to remain hydrated. -
First Fermentation:
Once kneaded, cover the dough with a damp cloth or plastic wrap. Allow it to rise at room temperature for about 1 hour. During this period, fold the dough every 10 minutes for the first 30 minutes to help strengthen the gluten. Afterward, let the dough rest and rise undisturbed for the remaining 30 minutes. -
Cold Fermentation:
After the dough has risen for an hour at room temperature, place the bowl in the refrigerator for 12 hours. This extended resting period enhances the flavor and texture of the bread, allowing it to develop a more complex taste. -
Final Shaping and Proofing:
After the 12-hour cold fermentation, remove the dough from the fridge and allow it to come to room temperature for about 2 hours, placing it in an oven with the light on to maintain a warm environment. Once the dough has rested and increased in volume, turn it out onto a floured surface. Gently shape the dough into a round loaf, being careful not to deflate it too much. -
Second Proofing:
Prepare a proofing basket by generously dusting it with flour. Place the shaped dough inside, ensuring that it’s well-covered. Let it rise for another 1.5 hours at room temperature. The dough should expand and become puffed. -
Preheat the Oven:
While the dough is proofing, preheat your oven to 220°C (428°F). Place a small oven-safe bowl with water inside to create steam during the initial part of the baking process. This will help achieve a beautiful, crispy crust. -
Bake the Bread:
After the final proofing, carefully turn the dough out onto a baking sheet lined with parchment paper. Place the bread in the preheated oven and bake at 220°C (428°F) for 40 minutes, making sure to keep the water bowl inside for the first 40 minutes to keep the bread moist. After this time, remove the bowl of water and continue baking for an additional 20 minutes until the bread is golden brown and sounds hollow when tapped on the bottom. -
Cool and Serve:
Once baked, remove the beetroot bread from the oven and allow it to cool on a wire rack. Let it rest for at least 30 minutes before slicing, ensuring that the texture and flavors fully develop. Enjoy your beetroot bread fresh or toasted, and pair it with your favorite dips, spreads, or cheeses!
Tips for Success:
- Consistency of Dough: Beetroot adds moisture to the dough, so don’t be afraid if it feels a little more sticky than usual. Just be sure to keep flour at hand for shaping.
- Enhancing Flavor: For an extra depth of flavor, you can add herbs like rosemary or thyme to the dough before the second fermentation.
- Storage: Store any leftover bread in an airtight container or wrap it in a clean kitchen towel. Beetroot bread is best enjoyed within 2-3 days for optimal freshness, or you can freeze it for longer storage.
This beetroot bread offers a deliciously earthy flavor and a lovely color that will make your bread-baking adventures even more enjoyable!
