This bread has a moist texture and is absolutely perfect for a topping of tomato, salad, cucumber and avocado. Easy to make and it will prettify your table!
10ml instant yeast
350ml water, lukewarm
500g bread flour
10ml salt
250g beetroot, grated
30ml oil
Sprinkle the yeast onto the water and give it a good stir.
Add the flour, salt, beetroot and oil to the bowl of a stand mixer fitted with the dough hook and mix on low speed for one minute.
Add the yeast mixture and mix/knead for another 3 minutes.
At this stage you want a dough that comes loose from the sides of the bowl. If the dough is too soft to come together in a ball, add a handful of flour and allow your machine to incorporate it. Keep adding small amounts of bread flour until the dough just comes together in a kneadable dough.
Add a few drops of vegetable oil to a clean mixing bowl and cover the sides and bottom with a thin layer. Now add the dough to the bowl, cover with plastic wrap/a bag and put aside to rest for an hour.
Preheat your oven to 210℃.
Take the dough from the bowl, gently knock it back and shape it into a round. Place on a baking sheet lined with baking paper. Cover the bread with a clean tea towel and rest for another 20 minutes.
Bake the bread for 30 minutes.
Cool completely before cutting.
If you would like to “decorate” your bread as in the image below, follow the following guidelines:
Once you have knocked back the dough, cut about a third of the dough from the rest.
Shape the larger quantity dough into a ball and place it in a small, deep cake tin. Brush the surface with a small amount of water.
Roll the rest of the dough to a 1cm thickness and cut into strips about three centimetres wide.
Roll each strip into a coil and place onto the dough ball.
Stand for 20 minutes before baking.
My Whisk and I 