This bread is a stunner. But not only does it look mysterious and alluring, it tastes good too – the raw earthy sweetness of beetroot combined with the fragrant flavour of spelt flour (which even adds some bonus health points).
Serve this bread with pretty much whatever takes your fancy, sweet or savoury – orange marmalade, tahini & honey, hummus, a poached egg, smoked salmon, hunk of cheddar, smear of goats cheese or big old fashioned knob of butter. This week, cartoonist/illustrator Daniel Lewis gets crafty with our marbled beetroot bread.
Marbled beetroot spelt bread
- 400g spelt flour, plus extra for kneading
- 1 (7g) packet dried yeast
- 40g sugar
- 200ml warm milk
- pinch salt
- 1 large beetroot, grated
Mix together flour, yeast, sugar and salt in a large bowl. Add milk and bring together to a smooth dough. Place in an oiled bowl in a warm spot, cover with a damp tea towel (this will prevent the dough from drying out on the surface) and leave to rise for 1 hour.
Turn onto a surface, knead for 10 minutes, allow to rise again for 1 hour.
Add grated beetroot, knead into the dough until combined and dough is smooth.
Preheat oven to 200*C. Grease a bread tin. Add dough and pat down. Leave to rise for 30-40 minutes.
Bake for 30 minutes, then reduce heat to 180*C and bake for a further 10 minutes.
Turn onto a wire rack to cool.
Cartoonist/illustrator Daniel Lewis gets crafty with our marbled beetroot bread.