Beet Root Bread
Discover the vibrant allure of homemade beetroot bread—a perfect blend of wholesome goodness and eye-catching color! This soft, flavorful loaf is not only a treat for your taste buds but also a showstopper on your table. Packed with nutrients and a subtle earthy sweetness, beetroot bread is an exciting twist on traditional baking. Perfect for sandwiches, toast, or as a standalone snack!
Ingredients
- 375 g All-purpose flour (3 cups + 1 tbsp)
- 230 g Whole milk (≈ 1 cup)
- 1 Whole beet root (grated)
- 6 g Instant yeast ( 2 tsp)
- 8 g Sugar (2 tsp)
- 9 g Salt (1 ½ tsp)
- 30 g Oil or butter (2 ¼ tbsp.)
Instructions
Step 1: Combine Dough Ingredients
- Whisk together the dry ingredients (flour, salt, sugar, and instant yeast) in a mixing bowl to evenly distribute them.
- Add the warm milk and oil to the dry mixture.
- If kneading by hand, use a dough whisk or the back of a ladle to combine the ingredients into a shaggy mass.
- Note that the dough might seem slightly dry initially, but the beetroot will add moisture in the next step.
Step 2: Kneading the Dough
- For stand mixer users: Attach the dough hook and knead at a low speed to bring the ingredients together into a rough dough. Keep kneading until 5-7 minutes. Then gradually add the grated beetroot while kneading. Knead for 12-15 minutes until the dough becomes smooth, elastic, and starts to pull away from the sides and base of the bowl.
- For hand kneading: Knead the dough by pressing and folding, gradually incorporating the beetroot. Take short breaks to rest the dough, making it easier to handle. Note that incorporating the beetroot will make the dough sticky initially but it will become manageable with continued kneading.
Step 3: Bulk Fermentation
- Transfer the smooth, elastic dough to a lightly greased bowl.
- Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm spot until it doubles in size.
- If the room is cool or dry yeast is used, the rising may take longer. The dough should feel soft and airy when ready.
Step 4: Shaping the Dough
- Prepare a loaf pan by greasing it or lining it with parchment paper.
- Deflate the risen dough gently and divide it into three equal portions.
- Roll each portion into strips of even thickness and then roll them into smooth, tight dough rolls.
- Arrange the three dough rolls in the prepared pan to create a pull-apart loaf structure. (refer to the images in detailed instruction shown in the post)
Step 5: Second Rise
- Cover the shaped dough with a kitchen towel or plastic wrap and let it proof until it nearly doubles in size, with the dough rising about an inch above the pan's rim.
- Allowing sufficient time for this rise ensures a light and airy texture in the baked loaf.
Step 6: Baking
- Preheat the oven to 380°F (193°C) while the dough completes its second rise.
- Spray the proofed dough generously with water before baking to keep the surface moist and allow for proper expansion.
- For even better results, place an empty baking dish on the oven's bottom rack and add hot water to it after placing the bread in the oven. This creates steam for a higher rise and softer crust.
- Bake the bread made with beet roots for 22-25 minutes, or until the top is a deep golden brown and the loaf sounds hollow when tapped.
- Optional: Brush the hot crust with melted butter for extra shine.
- Let the bread cool in the pan briefly before transferring it to a wire rack to cool completely.
Notes
- Tackling Stickiness: Beetroot makes the dough sticky—skip extra flour to prevent density. Instead, knead thoroughly, and lightly oil your hands for easier handling.
- Beetroot Choices: Use grated raw beetroot or go with roasted/steamed puree for smoothness. Adjust flour slightly if the puree makes the dough too wet.
- Flour Options: All-purpose flour ensures softness; bread flour adds chewiness. For a hearty twist, swap up to half the flour for whole wheat, tweaking hydration as needed.
- Activating Yeast: If using active dry yeast, dissolve it in warm milk with sugar and wait until frothy before mixing it in.
- Second Proofing: Keep an eye on the second rise—over-proofing may lead to collapse. Test readiness by pressing gently; dough should spring back slowly.
- Steam for Success: Spraying the dough with water before baking and adding a pan of hot water to the oven helps create steam, which keeps the crust softer for longer and allows the bread to expand properly.
📋Nutrition Facts
Nutrition
Calories: 155kcal
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