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Monday 4 May 2015

Beetroot Bread

Makes 1 loaf
- 3/4 cup water
- 1 and 1/2 cups beetroot puree
- 3 1/2 to 4 cups strong white flour
2 tbsp olive oil
- 2 tbsp salt
- 1/4 cup chopped walnuts
- 1 sachet of active dried yeast

1. Preheat the oven to 190°C. Peel and chop approximately three beets. Put in a blender and puree.

2. Then add in the bowl of a stand mixer with the flour, salt, oil and yeast then pour in the water and knead for about for 5 minutes.

3. Add the walnuts and knead for a further 2 minutes.

4. Pour into an oiled bowl and cover with cling film, let rise for at least 1 hour. 

5. Tip out the dough and knock out the air and shape into a ball.

6. Let the dough proof for half an hour, then slash it with a blade and bake for 30 minutes or until the base sounds hollow when tapped. 


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