Fluffy Beet Bread
Create a vibrant beet bread that’s as beautiful as it is delicious. A family recipe rooted in tradition, perfect for making lasting memories at the table
Equipment
- Rolling Pin
- use one 9x13 baking pan to make one loaf or use 3 loaf pans and make three loaves
- Pastry Brush
- blender
Ingredients
- 2 beetroots approximately 250g
- 400 ml of water ( set aside from boiling the beets)
- 2 eggs
- 30 ml of oil 2 tablespoons
- 2 tablespoons of sugar
- 2 tablespoons of butter
- 20 g of fresh yeast 2 tablespoons
- 1.3 kg of flour add flour gradually, you might might need less, see notes
- Salt to taste I used one tablespoon of salt
Egg Wash
- 1 egg white
Instructions
Cook the Beets:
- Wash, peel and chop the beetroots into small pieces.2 beetroots
- In a medium saucepan, add the chopped beets and enough water to cover them. Bring to a boil and cook for about 20-25 minutes, or until the beets are tender and can be easily pierced with a fork.
- Drain the beets, but reserve the cooking water. Measure 400 ml of the beet water and set it aside to cool slightly, along with the beets.400 ml of water
Blend the Beets
- Once the beets have cooled slightly, blend them with the reserved 400 ml of beet cooking water until smooth. Ensure there are no chunks, as this mixture will give your bread its vibrant pink color.
Prepare the Sponge:
- In a large bowl, combine the blended beet mixture, eggs, oil, sugar, melted butter, and yeast. Mix thoroughly until everything is well incorporated.2 eggs, 30 ml of oil, 2 tablespoons of sugar, 2 tablespoons of butter, 20 g of fresh yeast
- Cover the bowl with plastic wrap and let the mixture rest for about 15 minutes, or until it begins to foam and forms a spongy texture.
Form the Dough:
- Once the sponge is ready, add the salt and gradually begin adding the flour to the beet mixture.1.3 kg of flour, Salt to taste
- Add the flour slowly, mixing as you go. Stop adding when the dough is soft, smooth, and no longer sticks to your hands. (You may not need all the flour, so add just enough for the right consistency. Stop adding flour when the dough no longer sticks to your hands)
- Transfer the dough to a lightly floured surface and knead by hand for about 10-15 minutes, or until the dough becomes smooth and elastic. (If while kneading the dough, the dough starts to get a little sticky again, just add an extra sprinkle of flour)
First Rise:
- Place the dough in a large bowl, cover with plastic wrap or a towel, and let it rise for 2 hours, or until doubled in size.
Shape the Loaves:
- Punch down the dough to release the air, then divide it into two equal portions.
- Using a rolling pin, roll each part into a rectangle, then roll them up into loaf shapes. Place the shaped loaves into a greased 9×13-inch baking pan, leaving some space between them. Cover them again with plastic wrap and let them rise for another 30 minutes, or until doubled in size.
Second Rise:
- Cover the loaves with plastic wrap and let them rise again for about 30-40 minutes, or until they double in size.
Brush with Egg White:
- In a small bowl, lightly beat 1 egg white.1 egg white
- Using a pastry brush, gently brush the tops of the loaves with the egg white to give them a shiny finish when baked.
Bake the Bread:
- Preheat your oven to 180°C (350°F).
- Bake the loaves for 35-40 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
Cool and Serve:
- Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Video
Notes
Notes for Success:
- Beet Size: Beets can really vary in size, but the good news is this recipe is pretty forgiving. Whether your beets are a bit smaller or larger won’t make a huge difference in how the bread turns out. For reference, mine weighed about 230g after being peeled, chopped, and cooked. I’ve tested this with anywhere from 200g to 350g of beets, and it worked beautifully every time. That said, the more beets you use, the more pronounced their flavor will be—so if you're not a big beet fan, you might want to stick closer to the lower end of that range.
- Temperature Matters: Make sure your beet mixture (beets and cooking water) has cooled to a lukewarm temperature before adding the yeast. If the mixture is too hot, it may kill the yeast, preventing the dough from rising.
- Salt Amount: Saltiness can vary depending on the brand or type of salt you're using. I used 1 tablespoon in this recipe, but you may find you need a bit less depending on your preference or the salt you're using.
- Flour Amount: Don’t be tempted to add too much flour! Too much flour will result in a dense loaf. In total, I used 1.2 kg of flour. Here’s how: I added 1 kg initially, and when the dough began to get sticky during kneading, I sprinkled in just enough to stop the stickiness, totaling 1.2 kg. The goal is to add as little flour as possible for the dough to no longer stick to your hands. Trust the dough—if you need slightly more or less flour, that's fine!
- Rising Time: Rising times may vary depending on the temperature of your kitchen. Find the warmest spot in your kitchen and keep the dough away from drafts. In winter, it may take longer for the dough to rise, so be patient, but don't overproof. Once the dough has doubled in size, it's ready.
- Baking Pan Options: This recipe can also be divided into three loaf pans if you prefer smaller loaves. Just split the dough into three equal parts before shaping. Baking time may be slightly shorter, so keep an eye on them near the end.
- Cooling the Bread: It’s best to let your bread cool completely before slicing. The bread will continue to cook as it cools, which prevents a gummy crumb. Waiting ensures the perfect texture!