Beetroot Bread - Two Ways

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It's beetroot in British English, beets in American English and they have been grown from the time of the Ancient Egyptians...but they grew it for the greens rather than the deep red root that we enjoy so much today.

Back in the 17th century, they coloured their wine with beetroot juice. Today, we're going to colour our bread.

During the First World War, Europeans suffered great food hardships. Eating too many beetroots meant that betanin (the red colour compound) often caused Manglewurzel Disease. The tips of the fingers and toes became discoloured and urine and stools became red in colour. Once diets improved, all traces disappeared.

And on that cheerful note....let's bake bread!

We're making beetroot bread - two ways.

Firstly, we're making Beetroot and Rye Sourdough using juiced beetroot instead of water. 

Secondly, we will make Beetroot bread, leavening the dough using dried baker's yeast. 

So, if you'd like to bake both or just one....I hope you enjoy your very distinctive red bread

Beetroot and Rye Sourdough 

(using rye flour, sourdough and juiced beetroot) 

INGREDIENTS

700 gms of strong white bread flour 

150 gms of wholemeal flour

50 gms rye flour 

20 gms crushed sea salt dissolved in 10 gms warm water (i.e. a badinage)

135 gms of active rye starter

630 gms of beetroot juice. 

The beetroot juice is obtained by using a juicer attachment using raw beetroots. Feed in raw beetroots and extract the juice. If you don't have a juicer, you can use 100% beetroot juice purchased from your local health shop. 

METHOD

Mix the flour and the beetroot juice and bring together. Cover and leave to autolyse for 30 mins.

Add the rye starter and mix thoroughly. Cover and leave for 30 minutes. 

Add the salt and mix thoroughly. Coover and leave for 30 minutes. 

Start to stretch and fold the dough. Ensure all the dough has been stretched. Cover and keep at around 70⁰F - 73⁰F (21⁰C - 23⁰C)  for 45 minutes. 

Repeat the stretch and fold sequence twice more with 45 minutes in between repetitions. 

Bulk ferment the dough until it has increased by 75% at 23⁰C or 80% at 20⁰C. 

If you're working at a lower temperature, you may want to bulk ferment to double. If it's warmer than above...reduce the % increase accordingly. 

Gently tip the dough out onto a rice-floured surface. Divide into two and loosely form into boules. 

Cover and rest for 15 minutes. 

Shape for prepared bannetons, wrap in plastic and chill in a refrigerator at 5⁰C for between 12 - 18 hours. 

Preheat the oven to 240⁰C and preheat baking containers. 

Place the dough into the baking container, replace the lid and bake at 240⁰C for 30 minutes. 

Remove lid, drop temperature to 230⁰C and bake for 15 minutes. 

The internal temperature of the dough will be about 98⁰C

Cool on a rack for at least two hours. 

and from the taste testers? 

Beetroot Bread

(using baker's yeast and beetroot juice)

Beetroot : you'll need 300 gms of beetroot juice. You can either extract the juice using a juice extractor or you can buy beetroot juice from the local health store. If you're using fresh beetroot juice, the pulp can be composted. 

INGREDIENTS

300 gms of beetroot juice

400 gms strong white bread flour

100 gms wholegrain/wholemeal flour

50 mls of olive oil 

10 gms crushed sea salt

5 gms of dried yeast or 4 gms of instant active yeast or 10 gms of fresh yeast. 

Remember, the dried yeast and the fresh yeast options will need activating  before use

METHOD

1. Add the flour to a large bowl. Add the yeast and mix well. Add the salt. Finally, add the beetroot juice. 

2. Bring together into a sticky mix and then knead on an unfloured board for about 11 - 12 minutes until you have a soft and silky dough. 

3. Place in a lightly oiled bowl, cover and leave to proof in a warm place. The dough will need to double in volume during this proofing. 

4. Tip the dough out onto a lightly floured surface and knock it back (sometimes called de-gassing) 

5. Divide the dough into two. Gently form into boules. Cover and leave to rest for 15 minutes. 

6. Now shape into boules or to fit one-pound prepared loaf tins. In the latter's case, you must ensure that the dough half-fills the loaf tin. 

7. Now cover and allow to proof until doubled or until the shoulders of the dough reach a level with the top of the tins. 

8. Preheat the oven to 230⁰C. Add a tray of water to create steam. When you're ready to bake, drop the temperature to 200⁰C and place the loaves into the oven. Mist the bread to add to the steam.

9. Bake for 30 minutes (maybe 35 minutes) until the bread is golden and sounds hollow when tapped on the underneath. 

10. Cool on a rack. 

And from the taste tester? 

Happy Beetrooting