“The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.” – Tom Robbins
Channel the most ‘intense of all the vegetables’ into this easy Beetroot Bread recipe courtesy of Tina Jewell from Bread & Wine.
* 1.4kg white bread flour
* 70g yeast
* 3tsp fine salt
* 1litre beetroot juice (from raw beetroot through juicer)
* 2tbsp fermented beets
* 50g beetroot leaves – sauté in a hot pan with salt & pepper & butter
Grate 1000gr of fresh beetroot, add 20gr salt, mix together in a large enough bag. Squeeze bag top and close using string to tie. Leave to ferment in a warm space for about 7 -10 days. Ready to use.
• .combine flour with salt
• Mix beetroot juice with yeast, dissolve together
• Add yeasty beet juice to flour, start to mix in. Add the sautéed beet leaves and fermented beet
• Work on a dough hook until it starts to come together as a ball, shiny & soft
• Cover and prove for 1 hour
• Deflate and divide into 6 even sized balls, shape as desired.
• Prove again till doubled in size
• Bake at 200 C for first 10 minutes bringing temperature down to 180 C for the next 30 mins and 150C while finishing off baking.
Looking for more cooking adventure? Try this recipe for Margot Janse’s beetroot sponge with buttermilk labne.