Marbled beetroot bread Recipe

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marbled beetroot bread
(Image credit: Future Publishing)
Makes1
SkillDifficult
Preparation Time35 mins plus proving
Cooking Time1 mins
Nutrition Per PortionRDA
Calories1919 Kcal96%
Fat14 g20%
Saturated Fat2.5 g13%
Carbohydrates407 g157%

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.

Ingredients

  • 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

Method

  1. 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.

  2. 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.

  3. Tip the dough out on to a lightly floured work surface. Shape the dough into a 31cm square.

  4. 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.

  5. 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

Rose Fooks

Rose Fooks, Deputy Food Editor at Future plc, creates recipes, reviews products and writes food features for a range of lifestyle and homes titles including Goodto, Style at Home and woman&home. Since joining Future, Rose has had the pleasure of interviewing cookery royalty, Mary Berry, enjoyed the challenge of creating a home-based, lockdown baking shoot for woman&home, and had her work published in a range of online and print publications, including Feel Good Food.


Rose completed a degree in Art at Goldsmiths University and settled into a career in technology before deciding to take a plunge into the restaurant industry back in 2015. The realisation that cookery combined her two passions - creativity and love of food - inspired the move. Beginning as a commis chef at The Delaunay, Rose then worked at Zedel and went on to become a key member of the team that opened Islington’s popular Bellanger restaurant. 


In order to hone her patissier skills, Rose joined the Diplome de Patisserie and Culinary Management course at Le Cordon Bleu. Rose ran a food market in Islington championing local producers and cooked for a catering company that used only surplus food to supply events, before finding her way into publishing and food styling. 


Other than cooking, writing and eating, Rose spends her time developing her photography skills, strolling around her neighbourhood with her small, feisty dog Mimi, and planning the renovation of a dilapidated 17th-century property in the South West of France.