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Beetroot Bread

Published: Updated:

11 Reviews

Total Time
3h
Prep Time
2h 20m
Bake Time
40m
1 large loaf
1 large loaf
easy
Easy

About our beetroot bread recipe

We are always looking to experiment with new flavours and couldn't resist trying a beetroot bread recipe.

This beautiful Beetroot red loaf is complimented by the rustic texture of the walnuts and the warming flavours of Allspice, this really is a must-try bake.

If you enjoyed baking this recipe, try out our chunky walnut bread.

8 ingredients10 steps
  • Egg-Free Recipes
  • Dairy Free Recipes
  • Vegetarian
  • Vegan Recipes

Method

  1. Step 1

    Chop the beetroot finely in a food processor

    Ingredients for this step

    • 250gBeetroot (cooked, vacuum packed)
  2. Step 2

    In a large mixing bowl combine the flour, allspice, salt and walnuts.

    Ingredients for this step

    • 500gAllinson's Strong White Bread Flour
    • 1 tspGround allspice
    • 1 tspSalt
    • 70gWalnuts (chopped)
  3. Step 3

    Make a well in the centre and add the beetroot, yeast, sugar and water. Mix all the ingredients together to make a soft, pink dough. You may need to add a little extra flour to form it into a soft ball.

    Ingredients for this step

    • 1Allinson's Easy Bake Yeast Sachet
    • 1 tspSilver Spoon Caster Sugar
    • 225mlWarm water
  4. Step 4

    Turn out onto a floured work surface and knead until the dough is smooth and elastic.

  5. Step 5

    Place the dough in a large bowl lightly greased with some oil. Cover with a tea towel and set aside in a warm place for one hour or until doubled in size.

  6. Step 6

    Turn the dough out onto a floured surface and knead just 5 times.

  7. Step 7

    Shape the dough into a bloomer shape and place on a baking tray lined with baking parchment. Cover the dough with some oiled clingfilm and set aside again for about one hour or until doubled in size. This is soft, moist dough. Take care not to over rise as it may collapse in the oven.

  8. Step 8

    Preheat your oven to 180°c Fan / 200°c / gas mark 6

  9. Step 9

    Remove the clingfilm and dust the loaf with flour and slash the top with a sharp knife.

  10. Step 10

    Bake in your preheated oven for 40 minutes or until the base sounds hollow when tapped. Cool on a rack.

Ingredients

    • 250gBeetroot (cooked, vacuum packed) 
    • 500gAllinson's Strong White Bread Flour 
    • 1 tspSilver Spoon Caster Sugar 
    • 1Allinson's Easy Bake Yeast Sachet 
    • 225mlWarm water 
    • 70gWalnuts (chopped) 
    • 1 tspGround allspice 
    • 1 tspSalt 

11 Baker Ratings

Good recipe this, noted that as expected you ideally need to cut back water by about 10% to compensate water in the betroot also if you put some raisins instead nuts make sure you mix in near end don't want to break down the fruit

Love this?

An easy and very tasty bread, I use rainbow beetroot as it gives different coloured beet throughout the bread, I also omit the walnuts and allspice as I think the allspice is too overpowering a taste and I don't like walnuts. Thanks for the recipe.

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