This impressive marbled beetroot bread is actually a lot easier than you might think to achieve. It’s perfect spread with a soft goats cheese and a served with a bitter salad. The beetroot gives the bread a wonderful earthy flavour, which is lifted by the mustard. The mixed seeds add a touch of colour to the top of the loaf and as they crack and toast while the bread is in the oven they give the final loaf a lovely character. We are very much enamoured with the Falcon loaf tin that we baked this beauty in. It’s longer and thinner than most loaf tins. Which is the perfect shape for this loaf. Plus it’s also quite a looker. Try serving this bread alongside one of our homemade soups. For an extra beetroot boost, why not try our beetroot soup.
- 500g strong white bread flour, plus extra for dusting
- 7g dried yeast or 14g fresh yeast
- 7g sea salt
- 10g olive oil
- 1 small egg, beaten
- 1tbsp mixed seeds
For the filling:
- 2 small cooked beetroot, chopped
- 7g fresh dill
- 2tsp mustard
You will need:
- 31cm x 13cm loaf tin, greased
Put the flour, yeast and salt into a large mixing bowl. Mix in the oil and 300ml tepid water to create a dough. Knead the dough for 10 mins.
Place the dough back into the bowl and cover with oiled cling film or a damp tea towel. Rest in a warm place until the dough doubles in size. This will take approximately 45 mins. While the dough is proving blitz the beetroot, dill and mustard together to a smooth paste.
Tip the dough out on to a lightly floured work surface. Shape the dough into a 31cm square.
Spread over the beetroot mixture leaving a 5cm boarder. Fold the dough in three and press the edges to seal the beetroot inside. Twist it, so that it resembles a plat, and place into the oiled tin with the ends tucked under. Cover with oiled cling film or damp tea towel. Put in a warm place for 45 mins.
Heat the oven to 220C/Gas 7. Brush the top with the beaten egg and sprinkle over the seeds. Bake for 35 mins. Remove the loaf from the tin. Place on a wire rack to cool.
Top Tip for making Marbled beetroot bread
For a sweet twist instead, swap the beetroot filling for chocolate spread
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Rose Fooks is the Deputy Food Editor at woman&home. Rose completed a degree in Art at Goldsmiths University before beginning her career in the restaurant industry as a commis chef at The Delaunay in 2015. She then worked at Zedel and went on to become part of the team that opened Islington’s popular Bellanger restaurant.
To hone her patissier skills, Rose joined the Diplome de Patisserie and Culinary Management course at Le Cordon Bleu. She ran a food market in Islington and cooked for a catering company that used only surplus food to supply events, before finding her way into publishing and food styling.
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