Beetroot and carrot rainbow bread

Preheat the oven to 200°C/Gas Mark 6. Trim the beetroot stalks and wrap the beetroot in tin foil. Bake for an hour.

To make the carrot dough, place the carrot in a heatproof bowl with the Turmeric Superblend and 1 tbsp of water. Cover in clingfilm and make a small hole to release steam. Place in the microwave and heat until tender. Once cooked, place the carrot into a high-speed food processor and blend until it becomes a smooth purée.

Add the flour, salt and yeast into a large mixing bowl. Heat up the milk and add to the bowl. While mixing with your hands or a large wooden spoon, add the carrot purée and eggs. Mix until the dough feels soft, but not sticky. Leave the dough to prove for an hour, or until doubled in size.

To make the beetroot dough, peel the beetroot and transfer to a highspeed food processor. Add the Beetroot Superblend and blend until smooth. Repeat step 3, but with the beetroot purée rather than the carrot.

Lightly oil a loaf tin and preheat the oven to 200°C/Gas Mark 6. Turn out each dough onto a clean surface. Divide the doughs in half and loosely roll into two sausage shapes (the length of your loaf tin).

Place one half of the carrot dough at the bottom of the tin and place one half of the beetroot dough next to it. Repeat the process with the other halves resting on top (creating a chequerboard effect). Cover in clingfilm and leave to prove for 30 minutes.

Brush the loaf with the beaten egg, sprinkle over the caraway seeds and bake for 15 minutes. Lower the oven temperature to 190°C/Gas Mark 5 and bake for a further 25 minutes.

Once baked, transfer to a cooling rack for 10 minutes. Remove the loaf from the tin and cool for a further 20 minutes. Yum!