Lenten striped beetroot bread
4 servings
30 minutes
Lenten striped beetroot bread is a unique creation of European cuisine, striking with its aesthetic perfection and rich flavor. Its roots trace back to the traditions of monastery baking, where simplicity of ingredients combined with sophistication. The striped structure is created by alternating regular dough and beetroot dough, giving the bread a delicate earthy hue and subtle sweetness. It is perfect for a lenten table and pairs wonderfully with nut pastes, herb oils, and vegetable dishes. This bread not only complements the meal but becomes its central element, filling the home with warmth and coziness. Each slice is a masterful combination of softness and airiness, making it an integral part of gastronomic pleasure.
1
Dissolve 5 grams of yeast in water, and the same in beet juice. Leave for 10 minutes.
- Fresh yeast: 10 g
- Beetroot juice: 175 ml
2
In a bowl, mix 250 grams of flour, water with yeast, and 5 grams of salt. Knead the dough for at least 10 minutes, then transfer it to an oiled bowl, cover with a towel, and let it rise.
- Wheat flour: 500 g
- Water: 175 ml
- Fresh yeast: 10 g
- Salt: 10 g
3
In another bowl, mix the remaining half of the flour and salt with beet juice and yeast. Knead the dough for 10 minutes, then transfer it to an oiled bowl and cover with a towel.
- Wheat flour: 500 g
- Beetroot juice: 175 ml
- Fresh yeast: 10 g
- Salt: 10 g
4
Leave both tests to sit for about 1 hour.
5
Divide each piece of dough in half and roll out into equal-sized rectangles.
6
First, place a rectangle of regular dough, then beet dough, then regular again and beet. Roll it into a neat log and pinch the edges to resemble a loaf.
7
Transfer to a greased baking tray, seam side down, and let it rest covered with a towel for another hour.
8
Meanwhile, preheat the oven to 200 degrees.
9
Bake the bread for 40–50 minutes until done. Cool and serve.
