Beetroot Seed bread recipe

A stunning loaf packed with nutritious ingredients that deliver great flavour and a unique colour, try it...you'll love it!

Beetroot Seed bread recipe

Preparation time 30 mins plus 105 mins proving - Baking time 30 mins - Makes 1 loaf

Ingredients

For the yeast starter:

• 100g strong white flour
• 110ml tepid water
• 1 tsp easy bake dry yeast
• For the main dough:
• 400g of strong whole wheat flour
• 150ml luke warm water
• 300g of puréed, boiled beetroot
• 1 tbsp sunflower seeds
• 1 tbsp pumpkin seeds
• 1 tbsp poppy seeds
• 1 tbsp toasted sesame seeds
• 1 tsp easy bake dry yeast
• 1 tsp honey
• 2 tsp salt
• 1/2 tsp cracked black pepper
• 1 tsp vegetable oil

Method

To make the yeast starter: The night before you want to bake your bread mix together the flour, luke warm water and yeast to produce a yeast starter paste. Seal in an airtight container and store in a warm place over night. In the morning you should see the paste has proven slightly and bubbles have formed. To make the main dough:

1. Preheat the oven to 240˚C/220˚C fan/gas mark 9. Line 1 x heavy gauge baking sheet with non-stick baking paper.
2. In a large bowl, mix together the yeast starter, flour, dried yeast, seeds, salt and pepper until well combined. In a separate jug, mix together the warm water, oil and honey. Stir the puréed beetroot into the dry ingredients and gradually add in the oil water mixture stirring until dough is formed.
3. Turn out the dough onto a lightly floured surface and knead for 10 mins until smooth and elastic. Return the dough to a greased mixing bowl and cover with oiled clingfilm and leave in a warm place for 1 hour until doubled in size.
4. Turn out the risen dough onto a lightly floured surface and knead again for 1 minute. Press out the dough to a large square and draw the corners into the centre. Repeat this and then turn the dough over so the join is underneath and pat the dough into a round loaf.
5. Transfer the loaf onto the prepared baking tray and using a sharp knife, deeply score the bread 3 times. Cover again with oiled clingfilm and return to a warm place to rise for about 45 mins.
6. Dust with flour and place in the preheated oven and then turn down the oven to 200˚C/ 180˚C fan/gas mark 6 and bake for 30 mins until dark golden brown. Test if your loaf is cooked by tapping on the bottom, it should make a hollow sound. When ready, remove from the baking tray and cool on a wire rack.

TIP: This loaf is suitable for home freezing for up to 1 month when sealed in clingfilm but best eaten on the day of baking.