Recipe for Beetroot Bread
Baking bread is easy. If you learn some basics of bread baking, you can be as creative as you want to. I love baking bread at home. The lovely aroma of freshly baked bread gives a beautiful feeling of being at home, with your loved ones, in your comfort zone.
I recently shared Masala Bread, Pav Bread, and Carrot and Zucchini Bread recipes. I also shared my experience of making bread with a premix. Today, I am sharing the recipe for Beetroot Bread. This mild-tasting, soft bread is easy to make, tastes delicious and can be used in many ways. You can butter and eat it, combine it with any egg dish like Omelette, Shakshouka, Eggs Cilbir, Burji etc., or make any sandwich. The choice is yours!
So, let us start with the recipe for this lovely pink beauty!
Ingredients needed for Beetroot Bread:
- 500 gm Refined Flour
- 1 tbsp Flaxseed Powder
- 1 Medium-Sized Beetroot
- 1/2 Cup Water; additional if required (See my note at the end of the recipe)
- 10 gm Salt
- 10 gm Sugar
- 7 gm Instant Dry Yeast
- 1 tbsp Olive Oil
Method to make Beetroot Bread:
- Wash, peel and grate the beetroot.
- Grind it into a fine puree. Add about 1/3 cup of water to aid in perfect grinding. Keep it aside.
- Mix yeast, sugar and about 1/3 cup water in a small bowl. Wait till the yeast blooms. It should happen in a few minutes if the yeast is of good quality.
- In a big mixing bowl, combine refined flour, salt and flaxseed powder.
- Now add the sugar and yeast mixture.
- Add beetroot puree.
- Stretch and knead for about 10 minutes and prepare a soft dough.
- Round the dough and rest it in a warm place for about an hour. After an hour, the dough will double in size.
- Add olive oil and knock the flour.
- Knead and transfer the dough into a bread mould.
- Now let it rest again for about 30 minutes in a warm place.
- 10 minutes before the 30 minutes get over, turn on the oven to 200 deg C and preheat it for 10 minutes. That way, once the resting time ends, you will have a preheated oven ready.
- After the dough has rested for 30 minutes, you will notice that the dough has risen again. Now transfer it into the preheated oven and bake it for 30 minutes.
- Remove after 30 minutes and let it cool completely before slicing it.
Here is one more picture:
An important note:
Be careful with the amount of water. Note that beetroot had a high water content too. So, use as less water as possible when you puree it ( I used about 1/3 cup, and it was perfect). Also, when you combine yeast and water, use as little water as possible ( Here again, I used only 1/3 cup of water). After adding the puree as well and the yeast-sugar mixture to the flour, mix well. Most likely, you will not need additional water to make the dough. However, if you need, add water little by little. Else, the dough will become loose, and you will not get the right texture for the bread.
About Ingredient sourcing in Germany: You can get most of the ingredients needed for this recipe from a German Supermarket. You can get Fenugreek Leaves from any Indian shop near you or Spicelands. They are a big store in Frankfurt, delivering all across Germany.
Alternatively, you can even buy these ingredients from amazon.de. Links are given below:
Flour: https://amzn.to/44CrmSd
Yoghurt: https://amzn.to/42hkOab
Coriander: https://amzn.to/3AZWU76
Mint: https://amzn.to/42cKSTY
Fenugreek Leaves: https://amzn.to/44y1cjz
Salt: https://amzn.to/3ACstDM
Sugar: https://amzn.to/3AGfTDC
Yeast: https://amzn.to/3LGiXWs
Olive Oil: https://amzn.to/3ng0oiE
Unsalted Butter: https://amzn.to/3NKgLPe
Equipment needed for the recipe:
Please note that I use all these in my kitchen. I am happy and satisfied with these products, and hence, I recommend these to my readers.
Mixing Bowl: https://amzn.to/3V8ZPU
Baking Mould: https://amzn.to/3HkoW0x
Measuring Jar: https://amzn.to/3LLpMGB
Cutting Board: https://amzn.to/3n9IXjM
Knife Set (includes a bread knife): https://amzn.to/3Lg64Bj
Here is the recipe in printable format:
Recipe for Beetroot Bread
Equipment
- Mixing bowl
- Baking Mould
- Grater
- Mixer
- Oven
Ingredients
- 500 gm Refined Flour
- 1 tbsp Flaxseed Powder
- 1 Medium-Sized Beetroot
- ½ Cup Water
- 10 gm Salt
- 10 gm Sugar
- 7 gm Instant Dry Yeast
- 1 tbsp Olive Oil
Instructions
- Wash, peel and grate the beetroot.
- Grind it into a fine paste. Add about 1/3 cup of water to aid in perfect grinding.
- Mix yeast, sugar and about 1/3 cup water in a small bowl. Wait till the yeast blooms. If the yeast is of good quality, it should happen in a few minutes.
- In a big mixing bowl, combine refined flour, salt and flaxseed powder.
- Now add the sugar and yeast mixture.
- Add beetroot paste.
- Knead for about 10 minutes and prepare a soft dough.
- Round the dough and rest it in a warm place for about an hour.
- After an hour, the dough will double in size.
- Add olive oil and knock the flour. Knead and transfer the dough into a bread mould.
- Now let it rest again for about 30 minutes in a warm place.
- 10 minutes before the 30 minutes get over, turn on the oven to 200 deg C and preheat it for 10 minutes. That way, once the resting time is over, you will have a preheated oven ready.
- After the dough has rested for 30 minutes, you will notice that the dough has risen again. Now transfer it into the preheated oven and bake it for 30 minutes.
- Remove after 30 minutes and let it cool completely before slicing it.
Please note that this article contains affiliate links. If you buy using these links, I receive a small commission. This has no effect on the price for you.
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