Rustic Ruby Beetroot Loaf

This Rustic Ruby Beetroot Loaf is a beautifully coloured artisan-style bread with a subtle earthy sweetness and a soft, moist crumb. The beetroot gives the loaf its striking ruby hue while keeping the flavour perfectly balanced — never overpowering, just gently sweet and wholesome.

Sliced thin and toasted, this loaf also makes a perfect amuse or pre-dinner snack, ideal for elegant gatherings or casual drinks.— click here to get the recipe. https://www.spoonandpinch.com/oven-roasted-beetroot-garlic-toasts/

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Cook Time 32

Servings loaves

Equipment

1 Bread maker
1 Baking tray

Ingredients

Beetroot puree

4 red beetroot
dash balsamico
water as needed

Bread

160 ml water
100 g Beetroot puree
375 g strong white bread flour
1.5 tsp salt
1 tbsp sugar
2 tbsp butter
20 g S&P Flour Booster
1-2 tsp S&P Even-Rise Dried Yeast
1 tbsp S&P Dough Creamer

Optional extra

75 g Cubed mature cheese (such as cheddar)

Instructions

To make the beetroot puree

Preheat the oven to 200°C. Wrap 4 whole beetroot tightly in aluminium foil and place on a baking tray. Roast for 1 hour, or until completely tender.
Allow the beetroot to cool until safe to handle, then peel off the skins (they should slip off easily). Cut into chunks if needed.
Place the beetroot in a blender with a dash of balsamic vinegar and a little water if needed. Blitz until smooth and velvety. Weight out 100ml and use immediately or store chilled until required.

To make the bread (bread machine method, for other methods see below)

Pour the water and betroot puree into the bread maker pan, and sprinkle in the flour. Then add the salt, sugar, butter, S&P Flour Booster, S&P Dough Creamer and S&P Even-Rise Yeast.
Set the bread maker to the dough setting and let the cycle run. If you are adding cubed cheese to your bread, add these after the first ''peep'' which indicates that you can add extra ingredients. Once cycle is completed, remove the dough from the machine and place on a lightly floured surface, kneading it with your hands for a minute.
Divide the dough into two or three and shape into two (or three) large rounds. Place onto a greased and lined baking sheet and leave to rise for 45 mins or until doubled in size.
Preheat the oven to 200°C during this time. Bake the risen bread in the preheated oven for 25 minutes or until the top is as crusty as you would like. For a less crusty loaf, use an oven temperature of 160°C.
Remove from the oven and put onto a cooling rack. If you want to cut into neat slices, leave to cool completely. Alternatively enjoy warm, for example with a warm dip or spread, pulling off pieces as you go.
To make into delicious garlic toasts for an appertiser or just a healthy lunch, see our recipe here.

Notes

This recipe is made using a bread maker.

If you prefer to make this loaf by hand, click here for the step-by-step method.
Want to use a Thermomix instead? Click here for the Thermomix instructions.

Suitable to freeze. Either as whole loaves or sliced.

Slice this loaf thinly and make into delicious garlic toats, follow the recipe here.

Keyword healthy homemade bread, vegetable bread recipe

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