*No added bread improver or sweetness to this recipe.
When winter has left you may feeling flat, try these proven beetroot bread to lift your mood, elevate energy levels and help your recharge for spring.
Great for sandwiches, toast and salads. Kids will love to have this colourful bread in their school lunchbox.
This recipe for large bread (pan) tin (Length 27 cm x 12 cm wide by 10 cm deep)
250 g peeled beetroot, roughly chopped
300 g water
600 g plain wholemeal flour
5 level tsp dried yeast
5 tsp organic apple cider vinegar or choice of vinegar
50 g coconut oil or choice of cooking oil
2 level tsp ground pink himalayan salt or choice of salt
1 level tbs chia seeds (optional)
2 level tbs flaxseeds (linseeds) or choice of seeds
1.Line sides and base of bread tin with baking paper. Set aside.
2.Place beetroot into TM bowl, cover with MC and chop for 5 seconds / speed 7. Scrape down side with spatula again chop for 2 seconds / speed 7.
3.Add water into TM bowl and heat to 37°c / 2 minutes / speed 1.
4.Add flour into TM bowl then all the other ingredients. Mix for 5 seconds / speed 5.
5.Knead the dough on locked lid position / 5.30 minutes / interval setting.
Do not add extra flour, if the dough is sticky. Handle the dough with wet hands.
6.Roll and shape dough to fit into tin and sprinkle some seeds. Very loosely cover with the cling wrap and leave in a warm place to rise for 35 to 40 minutes (Do not let dough over rise).
*(For quick rising, heat the fan forced oven to 30°C and switch off once this temperature is reached. Place the loosely covered dough into oven and close the oven door to rise the dough. You will only need to let the bread rise for 15-20 minutes this way).
7.Preheat oven 190°C (fan forced oven180°C).
8.Spray with cold tap water and bake for 30 to 32 minutes, or till bread sounds hollow when you tap the top with your fingers.
9.Remove bread from the tin, remove baking paper and place back into oven and bake for another 6 to 8 minutes.
10.Cool on wire rack for 20 to 30 minutes before slicing.