Beetroot bread, a vibrant and unexpectedly delicious creation, might just become your new favorite bake! Forget everything you think you know about vegetable-infused breads. This isn’t about hiding healthy ingredients; it’s about celebrating the earthy sweetness of beetroot in a loaf that’s both beautiful and incredibly satisfying.

While not steeped in centuries of tradition like some breads, beetroot bread has gained popularity in recent years as home bakers and artisan bakeries alike have embraced its unique flavor profile and stunning color. The deep ruby hue, naturally derived from the beetroot, transforms an ordinary loaf into a visual masterpiece. But it’s not just about looks!

People adore beetroot bread for its moist, tender crumb and subtle sweetness. The beetroot adds a depth of flavor that complements both savory and sweet toppings. Imagine a slice toasted and topped with creamy goat cheese and a drizzle of honey, or enjoyed alongside a hearty bowl of soup. It’s also surprisingly easy to make, making it a perfect project for bakers of all skill levels. So, are you ready to add a splash of color and a whole lot of flavor to your bread-baking repertoire?

Ingredients:

For the Beetroot Puree:

2 medium beetroots (about 300g), peeled and chopped
1 tablespoon olive oil
1/4 cup water

For the Dough:

3 1/2 cups (420g) all-purpose flour, plus extra for dusting
1 teaspoon instant dry yeast
1 1/2 teaspoons salt
1 tablespoon sugar
1 1/4 cups (300ml) lukewarm water
2 tablespoons olive oil
All of the prepared beetroot puree

Optional Add-ins:

1/2 cup chopped walnuts or pecans
1/4 cup sunflower seeds or pumpkin seeds
1 tablespoon fresh rosemary, finely chopped

For the Egg Wash (Optional):

1 egg, beaten
1 tablespoon milk or water

Preparing the Beetroot Puree:

Okay, let’s get started with the beetroot puree. This is what gives our bread its beautiful color and subtle sweetness. Don’t skip this step it’s crucial!

Roast the Beetroot: Preheat your oven to 400°F (200°C). Toss the chopped beetroots with 1 tablespoon of olive oil and spread them out on a baking sheet. Roast for about 30-40 minutes, or until they are tender and easily pierced with a fork. Roasting brings out the natural sweetness of the beets.
Puree the Beetroot: Once the beetroots are cool enough to handle, transfer them to a food processor or blender. Add 1/4 cup of water and blend until completely smooth. You might need to scrape down the sides a few times to ensure everything is well incorporated. The puree should be thick and vibrant.
Cool the Puree: Let the beetroot puree cool down to lukewarm before adding it to the dough. This is important because hot puree can kill the yeast.

Making the Dough:

Now for the fun part making the dough! Don’t be intimidated; it’s easier than you think. Just follow these steps carefully, and you’ll have a beautiful loaf of beetroot bread in no time.

Combine Dry Ingredients: In a large bowl, whisk together the flour, instant dry yeast, salt, and sugar. Make sure the yeast is evenly distributed throughout the flour. This helps ensure even rising.
Add Wet Ingredients: Add the lukewarm water, olive oil, and cooled beetroot puree to the dry ingredients. Use a wooden spoon or your hands to mix everything together until a shaggy dough forms.
Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a little more water, one teaspoon at a time. The dough should be slightly tacky but not overly sticky. A stand mixer with a dough hook can also be used for kneading.
Add Optional Add-ins (If Using): If you’re adding walnuts, sunflower seeds, or rosemary, knead them into the dough during the last minute or two of kneading. Make sure they are evenly distributed throughout the dough.
First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size. This is where the magic happens!

Shaping and Second Rise:

Alright, our dough has risen beautifully! Now it’s time to shape it and let it rise again. This second rise is crucial for a light and airy bread.

Punch Down the Dough: Gently punch down the dough to release the air. Turn it out onto a lightly floured surface.
Shape the Dough: Shape the dough into a round or oval loaf. You can also divide the dough into smaller portions to make rolls. For a round loaf, gently tuck the edges of the dough underneath to create a smooth, round surface. For an oval loaf, gently stretch the dough into an oval shape.
Place on Baking Sheet: Place the shaped loaf on a baking sheet lined with parchment paper. This prevents the bread from sticking and makes it easier to transfer to a cooling rack.
Second Rise: Cover the loaf with a clean kitchen towel and let it rise in a warm place for 30-45 minutes, or until it has noticeably increased in size. It should be puffy and light.

Baking the Bread:

We’re almost there! Now it’s time to bake our beautiful beetroot bread. The aroma that will fill your kitchen is simply divine.

Preheat Oven: Preheat your oven to 375°F (190°C). If you have a baking stone, place it in the oven while it preheats. This will help create a crispy crust.
Prepare Egg Wash (Optional): If you’re using an egg wash, whisk together the egg and milk or water in a small bowl.
Score the Loaf: Using a sharp knife or lame, score the top of the loaf with a few shallow slashes. This allows the bread to expand properly in the oven and prevents it from cracking.
Brush with Egg Wash (Optional): If you’re using an egg wash, brush it evenly over the top of the loaf. This will give the bread a beautiful golden-brown color.
Bake the Bread: Bake for 30-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 200-210°F (93-99°C).
Cool the Bread: Transfer the bread to a wire rack to cool completely before slicing and serving. This is important because slicing the bread while it’s still hot can result in a gummy texture.

Tips and Variations:

Here are a few extra tips and variations to help you customize your beetroot bread:

Adjusting the Sweetness: If you prefer a sweeter bread, you can add an extra tablespoon or two of sugar to the dough.
Adding Spices: Experiment with adding different spices to the dough, such as cinnamon, nutmeg, or ginger. These spices complement the sweetness of the beetroot beautifully.
Using Different Flours: You can substitute some of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber. Start by substituting 1/2 cup of all-purpose flour with whole wheat flour and adjust from there.
Adding Cheese: For a savory twist, try adding 1/2 cup of grated Parmesan or Gruyere cheese to the dough.
Making Rolls: Instead of making a loaf, you can divide the dough into smaller portions and shape them into rolls. Bake the rolls for 20-25 minutes, or until golden brown.
Storing the Bread: Store the cooled bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for longer storage. Wrap it tightly in plastic wrap and then in foil before freezing.
Serving Suggestions: This beetroot bread is delicious served with butter, cream cheese, or your favorite spread. It’s also great for making sandwiches or toast.

Troubleshooting:

Sometimes, things don’t go exactly as planned. Here are a few common problems and how to fix them:

Dough Not Rising: Make sure your yeast is fresh and that the water is lukewarm, not hot. Also, ensure that the room is warm enough for the dough to rise properly.
Dough Too Sticky: Add a little more flour, one tablespoon at a time, until the dough is easier to handle.
Dough Too Dry: Add a little more water, one teaspoon at a time, until the dough is smooth and elastic.
Bread Too Dense: Make sure you’re not adding too much flour. Also, ensure that the dough has risen properly during both the first and second rises.
Bread Burning on Top: If the bread is browning too quickly, tent

Conclusion:

So, there you have it! This beetroot bread recipe is more than just a way to use up those earthy root vegetables; it’s a gateway to a world of flavor and texture you probably never imagined. The subtle sweetness of the beetroot, combined with the warmth of the spices, creates a loaf that’s both comforting and surprisingly sophisticated. It’s a must-try for anyone looking to add a touch of adventure to their baking repertoire.

But why is this recipe a must-try, you ask? Well, beyond the incredible taste, it’s incredibly versatile. It’s perfect for breakfast, toasted and slathered with cream cheese or ricotta and a drizzle of honey. Imagine starting your day with a slice of this vibrant bread, knowing you’re getting a dose of healthy vegetables in the process! It also makes a fantastic sandwich bread, adding a unique depth of flavor to your lunchtime creations. Think grilled cheese with sharp cheddar, or a turkey and cranberry sandwich with a festive twist.

And the possibilities don’t stop there! This beetroot bread is also a star on any cheese board. The earthy sweetness pairs beautifully with both hard and soft cheeses, adding a pop of color and intrigue to your spread. You can even cube it and toss it in a salad for a delightful crouton alternative.

Looking for variations? I’ve got you covered! For a richer flavor, try adding a handful of chopped walnuts or pecans to the dough. If you’re a chocolate lover, a sprinkle of cocoa powder will enhance the earthy notes and create a truly decadent treat. And for a spicier kick, add a pinch of chili flakes or a dash of cayenne pepper. You can also experiment with different flours. Whole wheat flour will give the bread a nuttier flavor and a denser texture, while spelt flour will add a slightly sweet and tangy note.

I truly believe that this beetroot bread will become a staple in your kitchen. It’s a conversation starter, a crowd-pleaser, and a delicious way to sneak some extra vegetables into your diet. Plus, the vibrant color is just so darn cheerful!

I’m so excited for you to try this recipe and experience the magic of beetroot bread for yourself. Don’t be intimidated by the idea of baking with vegetables; it’s easier than you think! Just follow the instructions carefully, and you’ll be rewarded with a loaf of bread that’s both beautiful and delicious.

Once you’ve baked your own loaf of this amazing bread, I’d absolutely love to hear about your experience! Did you try any of the variations I suggested? Did you discover a new favorite way to enjoy it? Share your photos and stories in the comments below. Let’s create a community of beetroot bread enthusiasts! I can’t wait to see what you create. Happy baking! I am confident that you will love this beetroot bread as much as I do. It’s a recipe that’s sure to impress your friends and family, and it’s a fun and rewarding baking project. So go ahead, give it a try! You won’t regret it.
Beetroot Bread: The Ultimate Guide to Baking and Health Benefits

Vibrant, subtly sweet homemade beetroot bread with beautiful color. Includes beetroot puree instructions and optional add-ins like walnuts and rosemary.

Prep Time30 minutes

Cook Time40 minutes

Total Time180 minutes

Category: Breakfast

Yield: 1 loaf

Save This Recipe

Ingredients
- 2 medium beetroots (about 300g), peeled and chopped
- 1 tablespoon olive oil
- 1/4 cup water
- 3 1/2 cups (420g) all-purpose flour, plus extra for dusting
- 1 teaspoon instant dry yeast
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
- 1 1/4 cups (300ml) lukewarm water
- 2 tablespoons olive oil
- All of the prepared beetroot puree
- 1/2 cup chopped walnuts or pecans
- 1/4 cup sunflower seeds or pumpkin seeds
- 1 tablespoon fresh rosemary, finely chopped
- 1 egg, beaten
- 1 tablespoon milk or water
Instructions
1. Prepare the Beetroot Puree:
  - Preheat oven to 400°F (200°C). Toss chopped beetroots with 1 tablespoon olive oil and spread on a baking sheet. Roast for 30-40 minutes, or until tender.
  - Transfer roasted beetroots to a food processor or blender. Add 1/4 cup water and blend until smooth.
  - Let the beetroot puree cool down to lukewarm before adding it to the dough.
2. Make the Dough:
  - In a large bowl, whisk together flour, instant dry yeast, salt, and sugar.
  - Add lukewarm water, olive oil, and cooled beetroot puree to the dry ingredients. Mix until a shaggy dough forms.
  - Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until smooth and elastic. Add flour or water as needed to adjust consistency.
  - If using add-ins, knead them into the dough during the last minute or two of kneading.
  - Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
3. Shape and Second Rise:
  - Gently punch down the dough to release the air. Turn it out onto a lightly floured surface.
  - Shape the dough into a round or oval loaf.
  - Place the shaped loaf on a baking sheet lined with parchment paper.
  - Cover the loaf with a clean kitchen towel and let it rise in a warm place for 30-45 minutes, or until noticeably increased in size.
4. Bake the Bread:
  - Preheat oven to 375°F (190°C). If using a baking stone, place it in the oven while it preheats.
  - If using an egg wash, whisk together the egg and milk or water in a small bowl.
  - Score the top of the loaf with a few shallow slashes.
  - If using an egg wash, brush it evenly over the top of the loaf.
  - Bake for 30-40 minutes, or until golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 200-210°F (93-99°C).
  - Transfer the bread to a wire rack to cool completely before slicing and serving.
Notes
- Adjust sweetness by adding more sugar.
- Experiment with spices like cinnamon, nutmeg, or ginger.
- Substitute some all-purpose flour with whole wheat flour.
- Add 1/2 cup of grated Parmesan or Gruyere cheese for a savory twist.
- Make rolls instead of a loaf by dividing the dough into smaller portions.
- Store cooled bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Serve with butter, cream cheese, or your favorite spread. Great for sandwiches or toast.

Beetroot Bread: The Ultimate Guide to Baking and Health Benefits