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Beetroot Bread

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
Bread (232)      Beetroot (40)      Pumpkin Seeds (6)     


Beetroot, bread, pumpkin seeds, chilli oil


After trying beetroot bread from a supermarket bakery, I thought I would make my own. The beetroot give the bread a lovely colour, gorgeous fresh smell, and sweet taste.

Preparation Time: 2 hours
Cooking Time: 40 minutes
Serves: 20

Ingredients
180g wholemeal bread flour
300g white bread flour
300g beetroot
20g teff grain
60g pumpkin seeds
7g fast action yeast
1/2 tsp salt
1 egg
2 tbsp chilli oil
200ml water

Method
Peel and dice the beetroot.
Mix with flours, salt, teff, yeast, pumpkin seeds, and 1 tbsp chilli oil.


Beetroot, bread, pumpkin seeds, chilli oil

Gradually add the water a little at a time until it forms a pliable dough (you might need less than 200ml, depending on how much beetroot juice is absorbed into the dough).


Beetroot, bread, pumpkin seeds, chilli oil

Drizzle 1tbsp chilli oil on the work surface and knead the dough for 10 minutes.
Prove for at least an hour and then shape and score the dough.


Beetroot, bread, pumpkin seeds, chilli oil

Beat an egg with a fork and then brush over the dough to glaze.
Allow to rest for another 10-30 minutes while pre-heating the oven to 200 ༠C/ 180 ༠C fan/350༠F/6 Gas.
Bake for 40 minutes.


Beetroot, bread, pumpkin seeds, chilli oil


Categories
#Bread
#Beetroot
#Pumpkin Seeds
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