Beetroot Bread

90 mins
Serves 1
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Directions

  1. 1Add cooked beetroot and water from the cooked beetroot to a blender.
  2. 2Add cooked beetroot and water from the cooked beetroot to a blender.
  3. 3Add cooked beetroot and water from the cooked beetroot to a blender.
  4. 4Blend until a puree is formed.
  5. 5Blend until a puree is formed.
  6. 6Blend until a puree is formed.
  7. 7Pour the beetroot puree into a mixing bowl.
  8. 8Pour the beetroot puree into a mixing bowl.
  9. 9Pour the beetroot puree into a mixing bowl.
  10. 10Add eggs, instant yeast, and honey to the beetroot puree.
  11. 11Add eggs, instant yeast, and honey to the beetroot puree.
  12. 12Add eggs, instant yeast, and honey to the beetroot puree.
  13. 13Whisk the ingredients together.
  14. 14Whisk the ingredients together.
  15. 15Whisk the ingredients together.
  16. 16Add whole wheat flour, salt, and butter to the mixture.
  17. 17Add whole wheat flour, salt, and butter to the mixture.
  18. 18Add whole wheat flour, salt, and butter to the mixture.
  19. 19Knead the dough using a stand mixer.
  20. 20Knead the dough using a stand mixer.
  21. 21Knead the dough using a stand mixer.
  22. 22Cover the dough and let it rest for 1 hour.
  23. 23Cover the dough and let it rest for 1 hour.
  24. 24Cover the dough and let it rest for 1 hour.
  25. 25Dust a clean surface with flour and place the dough on it.
  26. 26Dust a clean surface with flour and place the dough on it.
  27. 27Dust a clean surface with flour and place the dough on it.
  28. 28Divide the dough into two equal portions using a dough scraper.
  29. 29Divide the dough into two equal portions using a dough scraper.
  30. 30Divide the dough into two equal portions using a dough scraper.
  31. 31Flatten each dough portion with a rolling pin.
  32. 32Flatten each dough portion with a rolling pin.
  33. 33Flatten each dough portion with a rolling pin.
  34. 34Roll up each flattened dough portion.
  35. 35Roll up each flattened dough portion.
  36. 36Roll up each flattened dough portion.
  37. 37Place the rolled dough into bread pans.
  38. 38Place the rolled dough into bread pans.
  39. 39Place the rolled dough into bread pans.
  40. 40Cover the bread pans and let them proof for 30-40 minutes.
  41. 41Cover the bread pans and let them proof for 30-40 minutes.
  42. 42Cover the bread pans and let them proof for 30-40 minutes.
  43. 43Bake the bread at 325 F for 30 minutes.
  44. 44Bake the bread at 325 F for 30 minutes.
  45. 45Bake the bread at 325 F for 30 minutes.
  46. 46Remove the bread from the pans and let it cool completely.
  47. 47Remove the bread from the pans and let it cool completely.
  48. 48Remove the bread from the pans and let it cool completely.
  49. 49Slice the beetroot bread and serve.
  50. 50Slice the beetroot bread and serve.
  51. 51Slice the beetroot bread and serve.

Ingredients

  • 360 g cooked beetroot
  • 360 g cooked beetroot
  • 360 g cooked beetroot
  • 1.5 cup water from the cooked beetroot
  • 1.5 cup water from the cooked beetroot
  • 1.5 cup water from the cooked beetroot
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1.5 tbsp instant yeast
  • 1.5 tbsp instant yeast
  • 1.5 tbsp instant yeast
  • 6 tbsp honey
  • 6 tbsp honey
  • 6 tbsp honey
  • 6.25 cups whole wheat flour
  • 6.25 cups whole wheat flour
  • 6.25 cups whole wheat flour
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 0.25 cup butter
  • 0.25 cup butter
  • 0.25 cup butter

Equipment

blendermixing bowlwhiskstand mixerdough scraperrolling pinbread pan

Tips

  • Let the bread cool completely before slicing.