Beet bread
10 servings
210 minutes
Beetroot bread is a fragrant and colorful product with roots in European cuisines, where vegetables often become part of baking. The rich ruby hue of the bread is achieved by adding beetroot puree, which gives it natural sweetness and a slight nutty note. This bread is characterized by its softness and airiness, while the sesame crust adds a pleasant texture and depth of flavor. It pairs perfectly with salted butter or cream cheese, creating a harmony of taste sensations. Beetroot bread is an excellent choice for those seeking original culinary solutions and who enjoy experimenting with traditional baking.
1
Clean the beetroot and cut it into small pieces. Heat the milk and add the beetroot to it. Simmer for 10 minutes. Then blend the beetroot into a puree using a blender, adding warm milk broth as needed.
- Beet: 2 pieces
- Milk: 0.5 glass
2
In a small bowl, mix yeast, sugar, and warm water. Let it sit for 5 minutes.
- Dry yeast: 2.3 teaspoons
- Sugar: 1 teaspoon
- Water: 0.8 glass
3
Mix flour and salt. Add yeast, beet puree, and olive oil to the flour mixture. Mix gently.
- Wheat flour: 4 glasss
- Olive oil: 2 teaspoons
- Beet: 2 pieces
4
Knead by hand for about 10 minutes or until the dough becomes elastic (add flour as needed to prevent sticking). Transfer the dough to a container, cover with a towel or plastic wrap, and let it rise (for 1 to 1.5 hours).
5
Place the dough on a cutting surface and form a ball. Line a bread pan with parchment paper, place the dough in it, cover with plastic wrap, and let it rest for another 45 minutes to 1 hour.
6
Preheat the oven to 190 degrees. Place a metal container inside.
7
After an hour, remove the film from the bread, sprinkle a little flour on top, and place it in the preheated oven. Pour a cup of hot water into a metal container (already heated) and quickly close the oven door. Bake for 30-35 minutes (if monitoring with a cooking thermometer, the center of the loaf should be 90 degrees).
- Wheat flour: 4 glasss
8
Separate the egg white from the yolk, pour all the sesame into a small bowl, and add a little egg white (so the sesame resembles a paste, but not egg white with sparse seeds!).
- Egg white: 1 piece
- Sesame seeds: 0.5 glass
9
Remove the bread from the oven and take it out of the mold, apply the sesame mixture to the crust, and let it cool on a rack.
10
Cut into thick slices. Serve with salted butter or cream cheese.
- Milk: 0.5 glass
- Wheat flour: 4 glasss