My first experiment on a simple yeasty bread with the subtle flavors of beets. This yielded a dough of about 1100 grams. I divided it into two breads, one large (2/3 of dough) and one small (1/3 of dough).
- 3 medium sized beetroots. Finely grated.
- 700 grams of All Purpose Flour.
- 300 grams of Water.
- 14 grams of Sugar.
- 1 tsp of Instant Yeast.
- 1 tsp of Salt.
The amount of water will vary depending on too many factors so use your own judgement.
Combine the yeast, sugar, salt, water in one bowl.
Mix together the grated beets and flour in a mixing bowl. Use your fingers to coat all the beets with the flour. When fully coated add in the liquid.
Knead till it forms a nice bouncy dough. You may need to add more flour or water.
First rise till its almost doubled in size and check using the finger test.
Fold into a bread or bun. Coat the pan or tin with some cornmeal. Second rise till the dough rises out of the tin.
Use a brush to coat the top with water.
Into a pre-heated oven at 220C for approximately 25-30 minutes. Bread is ready when internal temperature is over 200F.
Let bread fully cool before its sliced. This can take upto 2-3 hours.