Bread with beetroot

Submitted by enr on 17 Aug 2014
500 g flour
5 g of dry yeast
1/2 tsp salt
1 tsp sugar
1 tbsp extra virgin olive oil
250 ml water
150 g boiled beets
Bread with beetroot
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In a large bowl put the flour. In the middle is done well and put the yeast, sugar, olive oil and salt. Beets peel (well this done with gloves) and passaged with hot water. Added to other products. Mixed together and knead for about 10 minutes. A soft and sticky dough. Place in a bowl, lightly brushed with olive oil, cover with a cloth and leave in a warm place to rise for 1 hour or until doubled in volume. Knead lightly dough and rolled rectangle. Wound on a roll. Both ends slightly tuck underneath. Transfer to a greased pan or form of bread. Leave for 20 minutes to rise once again. Bake in a preheated 220C oven, about 25 minutes. The bread is ready when tapping at the bottom begin to ring hollow. Remove from the oven and cover with a towel. Allow to cool completely. You can then cut. A pink bread crust, slightly sweet and aromatic, with a mild flavor. It can be served with different cheeses, sauces, soups. Ideal is to consume toasted with butter. It prepared and very spectacular sandwiches.
1 user
17 Aug 2014


It was definitely the most fun dough, which am He - bright pink-red :) Although I'm not a fan of beetroot decided to try living with the hope that you will not feel much besides, it was interesting how to get color. Became really soft and fluffy, thanks for the recipe, Vanya :) Unfortunately, it prepekoh and crust is pink only side - top is dark brown, so I will not put my picture.

Nevi, I'm glad you tried the recipe and you satisfied with the result. Yad me is that of a bright color so the dough by kneading, after baking remains only on the surface. Inside only slightly pinkish. Home also liked the bread.

Vanya can and can see here -…. When heating the oven for baking the bottom put empty baking pan when the oven is heated to put the bread in the pan and pour a glass of hot water and close the oven door quickly. Immediately formed steam in the heated pan and continue to let off steam during baking and bread retains moisture that color. Bread should be on a flat pan and not in a form to be wet everywhere until baked. Also used raw beets, which I'm not sure how a factor. I have a beet and at the end of the week if the bread will try it so :)

Get me red as it Paiute baking pan with water :) I did it with raw beet and became a different taste, I'll do it again to measure accurately and will add a recipe.

Rather you received redder than that you put raw beets, but alone as you say, then the taste of beets is far more intrusive. As the baking pan with water - do not think that can affect the color of the bread. Ultimately, it changes inside. The water is placed in order to obtain a soft bread, but since there are olive oil in the dough, this is not necessary. So you soften.

When Peko first time (in this recipe) I was not sure whether OPEC is well and cut him off from one side - the inside was still raw, so I returned the piece in its place and it doopekoh. The finished bread was all a dark color only where the dough had been storing as I cut him off and left respectively wetter was red, so I think that counts steam. More I liked your recipe with boiled beet, though raw is not bad, especially if you love beets - very suitable for fresh sandwiches. I will try these days and will share the results.