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)
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