How to make beetroot garlic-y bread

Being a vegetable and pastry enthusiast, I particularly enjoy an opportunity to combine these two together into something tasty and not-so-decadent as regular baked goods. This time I combined few recipes with my imagination, and it shaped out in a well-tasting loaf. Taste, smell and color – I enjoyed all parts of it (in all the modesty).
Also, it is quite easy to make, for a bread. So, here we go.

Ingredients:

2 small boiled beetroots, pureed (should give about 150 g puree)
500 g all-purpose/bread flour
1 tsp salt
7 g dry yeast (can use a bit more if yeast is not very strong, say, 11 g)
225 g water
4 garlic cloves

Preparation:

Boil beetroots for 30-40 minutes, until tender, or use vacuum-packed cooked beetroot. Once tender, let them cool and then puree in a food processor until smooth.

Combine flour, salt and yeast in a big bowl, add beetroot puree, mashed garlic cloves and water. Can use cold water for a slow prove – experts say it makes a better bread. Mix ingredients well with a large spoon.

Once dough starts pulling away from the sides of the bowl and makes a nice ball, cover the bowl with a clean, damp kitchen towel and leave to rest for over an hour. Note! Dough might appear to be a bit wet, but it’s fine, do not add extra flour!

Preheat the oven to 220C.

Turn the dough to a clean, slightly oiled surface and push-fold-turn back in and out for few minutes. Shape it into a loaf shape. Lightly oil a loaf tin, put the dough in, cover with a damp towel and let it rest for another 40 minutes. By that time, the dough will rise right above the lit.

With a sharp knife, make 1cm deep cuts on a dough surface. Dust the top of the loaf with little amount of flour. Put it in the oven.

Bake for 10 minutes, then reduce the temperature to 190C and bake for 30 minutes.

To test whether the loaf is ready, take it out of the oven, tap it on the bottom – it should make a hollow sound and have a good crust.

Let it cool down a bit before slicing.

Enjoy!


(Inspired by Claire Thomson’s recipe for The Guardian)

Deliciously moist carrot pie

Personally I really like all kind of veggie-fruit-root infused cakes and breads. Kind of compromise with consciousness: get to eat baked goods, and get something healthy too, all in one piece. The best part is that many of those recipes are easy-peasy. Don't believe me? Well, take a look at this one, for example.

This carrot pie is great to serve for a breakfast or as an any-time-of-a-day snack. Enjoy!

Ingredients:

3 medium sized carrots, shredded
2/3 cups of brown sugar
1/3 cup of extra virgin olive oil (approximately 80 ml)
1/3 cup of creme fraiche
2 eggs
1 1/2 cups of all-purpose flour (or 1 cup of all-purpose flour and 1/2 cup of wholewheat flour)
1/2 tsp baking soda
1/2 tsp baking powder
nutmeg
cinnamon
salt
30 gr shredded coconut (optional)

Preparation:

Preheat the over to 190C. Prepare a pan.

Combine carrots, sugar, olive oil, creme fraiche and eggs. Use spatula or a spoon.

In a separate bowl combine dry ingredients (except for coconuts, if using). Fold dry ingredients into wet, add shredded coconut and combine well.

Pour batter in a pan, and let it bake for 45-50 minutes. To check if it's done - put in toothpick. Once it comes out clean - a pie is ready.

Let it cool before serving.

Serve with jam, mascarpone or vanilla ice cream.

Yum!