USE YOUR LOAF

BEETROOT BREAD

Baking bread by hand is a lovely sensory experience, but add a splash of hot pink and (see previous page) it’s a feast for the eyes!

MAKES IKG LOAF

Preparation time: 30 minutes

Cooking time: 1 hour

■ 500g/17½oz strong stoneground white flour, plus extra for dusting
■ 1 tbsp rye flakes, or jumbo oats
■ 1 tbsp poppy seeds
■ 1 tsp fast action dry yeast
■ 1 tsp salt
■ 250g/9oz fresh beetroot

1. In a medium pan, place the whole beetroot and bring to the boil, cook for 30 minutes until tender. Once cooked, pour the pink cooking water into a jug, and reserve 260ml (9fl oz). When the beetroot is cool enough to handle, peel then grate before setting aside.

2. In a large bowl or the bowl of a stand mixer, combine the flour, yeast, salt, rye/oats and seeds. Add the grated beetroot and the now cool 260ml of cooking water and mix by hand or using the stand mixer with the dough hook attached. Knead for 5-10 minutes.

Cover with a damp cloth and leave