My new try on yeasted breads, this time with beetroot. This is another easy recipe that doesn’t require any special skills and won’t take much time. And you’ll be pleased with the result. Because of beetroot, this bread is very soft, but crunchy walnuts make a lovely contrast, and a touch of magenta color completes it well.
This recipe makes one large loaf. I’ve made a smaller loaf and two tall buns in tins.
- 125 ml lukewarm water
- 125 ml lukewarm milk
- 10 g sugar
- 7 g active dry yeast
- 250 g whole-wheat flour
- 250 g all-purpose flour
- 7 g salt
- 1 t nutmeg
- 1 medium beetroot (~150 g)
- 50 g honey
- 30 ml olive oil
- 60 g walnuts, roughly chopped
In a measuring cup or a big glass, mix the water, milk, sugar and yeast. Mix together and set aside for 5-10 min, until bubbly.
In a separate large bowl, sift both the flours, salt and nutmeg.
Using a medium or fine grater, grate the beetroot, then add it to the flour mixture and rub it with your fingers to cover all with flour and avoid beetroot lumps.
Add the yeast liquid, oil, honey and nuts to the flour mixture. Mix to form the dough, knead it until smooth. Rub the sides and the bottom of the bowl with some oil. Form the dough into a ball, place it in the bowl, cover with cling film and let rest at room temperature for 1-2 hrs, until doubled in size.
Carefully punch the dough, knead it for 3-5 min. Shape it as desired, place on a baking tray lined with parchment paper, cover with cling film, and let rest again, this time for 1/2 - 1 hour.
Preheat the oven to 200º. Score the bread as desired. Bake in the preheated oven for about 30 min or until done.
Because of beetroot, this bread keeps well. The next day it’s as good as freshly baked. It is soft all around and doesn’t have any crunchy crust.