I noticed that the food I cooked recently were quite boring in colours...dominantly brown with the hint of orange (carrot) or green (herbs)! Although they are still tasty, but I really like to see more natural colour combinations in a balanced meal.
This beetroot bread is really lovely to look at, and tasty too to the taste buds. There is a hint of sweetness from the beetroot. I think it would go well with some goat's cheese toppings...
This bread is inspired by the beetroot sourdough recipe from Emmanuel Hadjiandreou's "How To Make Bread". Part of the processes were mistakes on my side! I was trying to adapt the sourdough recipe to a normal dried yeast version. I think the sourdough starter has more liquid in it than a normal dried yeast version. At the beginning of the making, the dough was quite dry and hard! But I managed to save it from falling!
I was also trying to follow the sourdough recipe by proofing the bread in a heavily flour-dusted bowl for 6hrs...(It was proofed more than 6 hours...Because I fall asleep while waiting!) When I was trying to turn the dough out from the bowl...They just won't come out and sticked tightly to the bowl..When they eventually come out, the dough collapse badly! So at the end, I have to let it rise again until it is double in volume in the baking sheet!
But the result is still quite good, visually as well as the taste of the bread...So I quite very happy with it!
This is my "WRONG" was of making this bread!Ingredients:
- 160g Fresh beetroot (peeled and grated)
- 3 cup Strong bread flour
- 3/4 tsp Dried yeast
- About 200g warm water (add the water in small patches)
- 1 1/2 tsp salt
In a large glass bowl, mix together 180g of the water with the dried yeast. And set aside for few minutes.
Measure 3 cup of strong bread flour and mix it with the salt in another bowl. Tip the dry mixture to the yeasty water and mix them well with your hands. Add more water until the dough is slightly sticky. Mix in the beetroot until the dough and beetroot are well combined. Initially the dough will be a bit sticky. Never mind! Set it aside for 10 minutes and cover it with the bowl you used for the dry flour mixture.
After 10 minutes, keep the dough in the bowl, (This is a "kneading" process) pull part of the dough with your finger tips and fold it to the middle of the dough. Turn the bowl around and repeat the process until you have pulled and folded the dough full circle. Then repeat the same process one more time. Set it aside again for 10 mins with the cover.
After 10 minutes, still keeping the dough in the bowl, repeat the same "kneading" process above for another 2 times. Rest the dough for 10 minutes between the same process.
Once the process is done. Still keeping the dough in the bowl. Proof the dough for 1 hour.
After 1 hour, dust a clean surface with flour and turn the dough out from the bowl and shape it into a smooth round shape. Dust a large bowl with flour and return the dough in the prepared bowl and let it rise for 3-6 hours...(if you didn't fall asleep waiting!)
I am sure you will have problem tipping out the dough from the bowl after 6 hours! Never mind! Shake it a bit, scrap it a bit. It will come out eventually...in a mess..
Roughly shape the messed up dough into a round shape. DON'T knead it! Set it aside to rise again for 30 minutes.
Pre-heat the oven to 240'C (with a roasting tin at the bottom of the shelf). After the dough rise up again to almost double in volume, put it in the oven and pour some hot water into the roasting time. Quickly close the oven door and bake for 30 minutes until the bread is golden brown and sound hollow when tap at the bottom.
Cool the bread in a wire rack. Done!