Would you like to bake unusual bread? Then you will certainly enjoy homemade bread in the oven with beets. This extraordinary bright flour product will conquer all lovers of delicious pastries. The pulp of this beet bread is very tender and porous. The taste is simply amazing. Well, the color is quite unusual for such products. So you will definitely like this recipe for bread in the oven.

Recipe Information

Cooking method: in the oven .

Total cooking time: 1 h 30 min.

Ingredients:

• dry yeast - 1 tbsp. a spoon
• sugar - 1 tbsp. a spoon
• salt - 1 teaspoon
• water - 450 ml
• flour - about 700 g
• vegetable oil - 4 tbsp. spoons
• beets - 1-2 pcs.

Beetroot Bread Recipe

1. 
   Baking bread in the oven with beets is very simple. But first you need to boil the beets. While it is cooking, let's start kneading the dough by making dough. To do this, sift a glass of flour into a deep container.
2. Pour sugar, salt and dry yeast there. We mix.
3. 
   Pour in warm water and stir. You need to get the consistency of liquid sour cream. We put the dough in a warm place for fermentation for 20-30 minutes.
4. 
   Opara came up and now you can work with her further.
5. 
   We clean the boiled beets and rub on a fine grater. In total, you need about 150-200 g of grated beets.
6. 
   We spread the beets in the dough.
7. 
   Mix until smooth.
8. 
   Add flour to the mixture and knead until a soft dough.
9. 
   At this stage, add vegetable oil. Now knead the dough so that it does not stick to your hands.
10. 
    Leave the beetroot bread dough to rise for 40 minutes.
11. 
    The dough should double in size.
12. 
    Punch it down on a floured surface.
13. 
    Now we divide the resulting beet dough into two parts, from which two loaves will be obtained.
14. 
    We form two loaves at our discretion. I decided to make a round loaf and a loaf. Let's lie down and come up. In the meantime, preheat the oven to 180 degrees.
15. 
    The dough has come up, and now, so that the loaves do not crack during the baking process, cuts must be made on the surface. On a long loaf, I made indentations in several places with my finger, and in a round loaf I made two cuts with a knife. We send the bread to bake for 20-25 minutes.
16. 
    Homemade bread in the oven with beets is ready. Now you need to get it out of the oven and grease it with water. Then cover with a towel to keep the bread cool.
17. 
    The beetroot bread has cooled down and is now ready to be eaten.
18. 
    Spread butter on bread and eat with pleasure.
19. On a note:
    • Dry yeast can be replaced with pressed. 1 tablespoon of dry yeast is equal to 50 g of pressed.
    • Dry yeast should be put into flour (if indicated on the package), and pressed yeast is diluted in warm water or ground with sugar.
    • Do not replace boiled beets with raw ones, so that the bread does not acquire a damp taste.

This bread is very bright, beautiful and tasty. I found the recipe in the English-speaking community of bakers. It is different from the one I baked before.

425 gr bread flour
190 g water**
150 gr wheat sourdough (100% hydration)
220 gr beetroot puree*
12 gr salt
1/4 tsp ascorbic acid


In a large bowl, combine water, sourdough and beet puree. Add flour with ascorbic acid and knead soft dough. At the end of the batch, add salt. Leave to rise for 5 hours. Make three foldings at the beginning of fermentation, after half an hour each.

Form a loaf and leave to proof for two hours.
An hour before baking, preheat the oven with a cast-iron cauldron to 240C. Bake for 20 minutes covered and another 25-30 minutes uncovered.


* For beet puree, you need to take 2-3 small beets. Rinse and either bake in the oven or microwave until soft. Clean and grind in a food processor.

** The amount of water depends on the beets and on the flour. I didn't have enough water. The first time I added 100 grams, but it was too much, the second time 50 grams was just right. Water should be added gradually and see how much flour will take.

A great option to surprise! Very unusual, elegant and fragrant companion. It looks very important and pot-bellied, it smells of rye and beets, it will be an ideal companion for miniature lentil cutlets. Bread gourmets - recommended. By the way, children like it with blackberry jam. That's who the real gourmets are.)
Recipe for cutlets at the end of the post.

For 1 large hearth bread you will need:

For steam:
- 20 g fresh rye sourdough
- 70 g of water
- 70 g peeled rye flour

For test:
- 150 g of dough
- 100 g c / c wheat flour
- 50 g hw. peeled flour
- 325 g wheat flour
- 200 g beetroot puree
- 190 g of water
- 10 g salt

In the evening(22.00) mix everything for dough, cover, leave at room. t till morning. If the beets are raw, boil, I buy already boiled.

Next in the morning(8.00), puree the diced beets with a blender, mix the dough with all the other ingredients (order: dough-water-flour-beetroot puree-salt) and knead the dough.
The texture is soft and not very sticky. It is not necessary to knead this dough strongly, work thoroughly with it for 5-7 minutes so that everything is evenly distributed, round and put in a greased grow. oil bowl. We leave for fermentation for 3 hours, during which to do 2 workouts every hour.

(11.20) The dough has increased by 2 times, put it on a slightly dusted table, gently crush it with your fingers and form the buttard. I put it in the basket proofing, cover with foil and leave for 2 hours at room t. We preheat the oven with steam on 250 gr.

(13.20) The workpiece increased by 1.5-2 times. When pressed with a finger, the hole remains - it means it's time to bake (if the hole quickly springs back, then the dough is not ready yet). We spread the blank on parchment, make cuts, throw it on a stone / baking sheet, give steam and bake 240 gr 15 minutes with steam, remove the steam reduce to 220-210 gr and bake another 35 minutes.

(14.20) Cool on wire rack.

In the meantime, take care of cutlets.

For them you need:
- a small glass of red lentils, pre-soaked overnight and cooked in the morning
- 2 medium potatoes
- onion 1 pc.
- 2 cloves of garlic
- 1 egg white
- salt pepper

Lentils in the evening poured 2 tbsp. water, in the morning the water was drained, the lentils were washed, they poured new 2 glasses of water and boiled it for half an hour over medium heat. We cooled it with a blender along with onion and garlic whack-whack, to a state of puree. Add the finely grated potatoes. Then protein. At the end, salt and pepper to taste. Heat the frying pan, form cutlets, fry over high heat in vegetable oil for a minute on each side, so that only the crust seizes and browns. Put the cutlets on a baking sheet and bake for 20 minutes at 200 gr.
Serve with sour cream, and beetroot bread, of course.)

On apple sourdough in a bread machine, on milk or whey, with garlic or sesame seeds, basil or cumin - this Variety of cooking beetroot bread boundlessly .

Reviews vary: some say that the taste of beets is not audible, only smell; others claim that the next day bread is sour; still others are upset that the color is not beetroot; fourth highest are experimenting with cooking and enjoy the result .

Several cooking recipes

For dough you will need - 15 g of active sourdough (wheat), one hundred grams of baking wheat flour, 100 g of water.

pour water into sourdough, stir, pour into flour. Mix ingredients until smooth , leave overnight for the "work" of yeast at room temperature.

For the test- a pound of the same flour, a teaspoon of salt, the resulting dough, 50 g of water, a teaspoon of honey, a small beetroot (it must first be boiled, cooled, rubbed through a sieve or grind in a combine).

Mix water and steam pour into flour, add beets. Mix, cover with cotton towel , leave on the table for 30-40 minutes, so that the gluten swells.

Add honey salt, knead for 6-9 minutes . At t up to 30 ° C, leave under the film in a bowl for 3.5 hours, periodically stretching and folding.

After formation rolls, place in a deep bowl , make notches, put in a warmer place until it doubles in volume.

15 minutes bake at t=250оС, another half an hour at t=200-С. Let cool.

How to cook in a bread machine

Pour into mold 150 ml of water and milk, a couple of tbsp. l. vegetable oil. Pour one hundred grams of rye and 425 grams of sifted wheat flour, a tablespoon of powdered milk. Four tablespoons of ground boiled beets are also laid out in a mold.

Add two teaspoons of dry yeast, a teaspoon of salt, a couple of teaspoons of sugar.

Bread with beetroot bake in "Basic" mode, an hour on time, with a crust of medium roast.

With garlic

boiled grate the beets on a grater wring out in gauze, pour the separated juice into a measuring cup. Make up to 220 ml diluted with water.

Pass the garlic cloves through a press(2 pcs).

Flour - 450 g, dry yeast - 2 tsp, a tablespoon of sugar, a couple of teaspoons of salt, three dessert spoons of vegetable oil, and the rest of the previously prepared ingredients put into a loaf pan.

Author's words, photo mine. I baked half a batch to try. It turned out wonderful bread!
I have some thoughts about him, but that's... tomorrow! I'll try and take a picture and post it!
When kneading, I still added 3 tbsp. vegetable oil - at the very end for better kneading of bread. And I also want to say that my bread turned out to be very fragrant - beetroot! Such a vinaigrette smell! Mmmm .... And the color ... my fotik could not convey the most beautiful burgundy velvet color!

This is so delicious!!!

Beetroot bread is spread with a salad of cheese, eggs, garlic and mayonnaise.
And decorated with eggs, cucumber and herring - VKUUUUSNOOOOO ......

Beet Bread by jazzinitup

Instead of beets, turnips, parsnips, boiled white beans can be used in this bread. These vegetables should be boiled and mashed well, keep in mind that more flour and water may be required during the kneading process.
This wonderfully delicious bread contains about 500 grams of beets. It follows that bread is not only tasty, but also healthy, as well as easily digestible. It should be noted that only a slight aftertaste-reminder remains from the beets, as well as an unusual, pinkish color in the finished product, it does not reveal itself in any other way.
This bread was inspired by Eliza Acton who published her cookbook in 1857, I found a footnote to her recipe in the wonderful book "Bread" (Terra Publishing Center). The recipe was greatly changed by me, so I do not put the original, but I will immediately write the quantities and additional ingredients that I used. One thing I left unchanged, namely, the amount of beets.

4 1/2 cups (about 700 grams) flour
1 p. (7 gr.) active dry yeast, fresh (live) about 30 gr.
500 gr. beets, boil, peel and grate on a fine grater to make a gruel
250 ml warm water
2 tsp salt
1 tsp Sahara
about 1/2 cup whole grain flour for kneading
Dissolve the yeast in warm water (not hot - you will kill the yeast). Mix vegetable puree with flour, add dissolved yeast.Knead the dough thoroughly. You may need to add a little more water or flour until the dough is not too stiff. I used 4 1/2 cups + about 1/2 cup whole wheat flour for kneading. Place the dough in an oiled bowl, cover with cling film and let rise in a warm place (in the summer months in Los Angeles this is the balcony, in the winter months the oven with the light on) for 1 1/2 hours or until risen twice in volume. Drop the dough and knead it again.

Grease two bun molds (liter) with oil and fill with dough. Put in a warm place to rise, for 30 minutes or 1 hour, the dough should fill the molds. Bake bread in an oven preheated to 220C for about 50 minutes. The finished loaf makes a dull sound when tapped. Cool on a wire rack.