Sunday, November 22, 2015

Whole Wheat Red Beet Bread

To make this stunner, deep flavorful bread, just add shredded fresh beets to a rustic whole wheat bread recipe.

Whether served on Thanksgiving or christmas, or in the dead of winter,  the vibrant color will certainly liven up your table. 

This rustic, hearty, crunchy bread uses shredded fresh beets for deep earthy flavor and dramatic bright red color. 
I used a mixture of bread and whole wheat flours for this beet bread. However, it works just as well with the all purpose variety if you want to skip the whole wheat altogether. 

The recipe uses what Germans call a Gärkorb. this is a method of rising where the bread dough is floured and placed upside down in a bowl or basket for it's final rise time.

Whole Wheat Red Beet Bread
Prep Time: 30 minutes
Bake Time: 35 minutes
Rise time: 180 minutes 
Yield: 12 slices
  • 1 package active dry yeast 
  • 1+1/2 cups warm water
  • 3 cups bread flour
  • 2 cups whole wheat flour
  • 1+1/2 tablespoons salt 
  • 2 tablespoons olive oil
  • 9 ounces fresh peeled red beets

  • Dissolve the active dry yeast in the warm water. 
  • Whisk together the bread flour, whole wheat flour and salt. 
  • Add the dissolved yeast and the olive oil to the flour/salt mixture. 
  • Knead everything into a ragged dough. Cover the bowl with a dish towel and store in a warm place for 1 hour. 
  • Peel and grate the red beets. 
  • Remove the dough from its warm place and knead in the grated beets. Transfer the dough back to the bowl. 
  • Once again, cover with a dish towel and let stand in a warm place for one hour. Ho He 
  • Remove the bread from the bowl and knead once more. Form into a round and dust flour over the top. Turn the flour dusted round upside-down into the bowl, re-cover and let stand for another hour. 
  • Preheat the oven to 475 degrees F. 
  • Turn the dough right side up onto a parchment paper lined baking sheet and bake for 15 minutes. After 15 minutes, turn the oven temperature down to 400 degrees F and bake for another 15-20 minutes. 
  • Remove from oven and let the bread's temperature cool from hot to warm before slicing and serving. 

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