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Beetroot bread recipe

“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.

Beetroot bread

beetroot bread


* 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

Fermented beets
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.

Beetroot recipe

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, recipes,
comment-notesComments: 0


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