Friday, September 12, 2014

Rustic Beet Bread

We are getting closer to Fall (some communities faster than others) and with Fall come root vegetables. Beets are one of our families favorites, sweet, colourful and so nutritionally good for you.
We use beets in Borscht, sauerkraut, Vinegrette and other beet salads and dishes,
 today I baked bread with beets.
Thanks to my sister in law Ev Voykin for the challenge which inspired me to create this lovely, colourful loaf! I can see this on the table filled with homemade Cream of Mushroom soup, or a nice bit of colour on the buffet table.  A treat for a Valentine's Day lunch or any special occasion. Enjoy.

The beets and milk are blended together.

the blended beets and milk

Flour, yeast, salt, water, yeast and beet mixture all mixed together.

The dough has been kneaded and placed into my greased cast iron pan.

Bread dough after rising for 1 1/2 hours.

A lovely pink loaf fresh from the oven....

Rustic Beet bread sliced and ready for butter etc....such a lovely colour,
a nice light texture.......perfection.


cup warm water
1 1/2 
cups raw beet puree (about 2 1/2 peeled medium beets)*
3 1/2 
cups Gold Medal unbleached all-purpose flour
tablespoons olive oil
teaspoons salt
teaspoon sugar
2 1/4 
teaspoons active dry yeast


*To make the beet puree -- peel 2 large beets or 3 medium beets (discarding or reserving 1/2 of one of the 3 beets, so you have 2 1/2 beets), and chop into 1/4-inch pieces. Puree in a food processor with 1/2 cup milk until mixture is smooth and free of lumps.

In a small bowl, combine yeast, sugar and water. Let rest 5 minutes.

In the bowl of a stand mixer fixed with the paddle attachment, combine flour and salt. Add in yeast mixture, beet puree and olive oil. Mix until just combined.

Knead, by hand or in a stand mixer fixed with the dough hook, about 10 minutes or until dough is smooth and elastic. Place dough in a lightly greased bowl, cover and let rise until doubled, about 1 to 1 1/2 hours.

Remove risen dough from bowl and shape into a round ball. Place dough on a baking stone or parchment paper-lined baking sheet and cover loosely with a lightly greased piece of plastic wrap. Let rise until doubled, about 45 minutes to 1 hour.

Preheat oven to 375 degrees F with an empty broiler pan placed on the rack beneath where you'll put the baking stone or sheet. Before baking the bread, sprinkle the top with a little flour and make an X shape on the top with a serrated knife.

Place the bread in the oven and pour 1 cup hot water into the broiler pan, closing the oven door immediately. Bake 30 to 35 minutes, or until a thermometer inserted in the bottom center of the loaf reads 190 degrees F.

Allow bread to cool completely on a cooling rack before slicing or serving.

'Most people are mirrors, reflection the moods and emotions of the times; few are windows, brining light to bear on the dark corners where troubles fester. The whole purpose of education is to turn mirrors into windows.'

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