Middle-Eastern Beetroot bread
This is what I like to call a genius idea in bread making and fighting food waste. I made a dip out of a lot of old beetroots. I roasted 5 of them then blitzed that and added spices, some oil, salt and put it in a bowl to snack on. I put the bowl in the fridge when I was done for another day, then forgot about it. As things in the fridge do, they start to slowly make their way to the back, and all of a sudden, 10 days pass and I’m not sure if the dip is still ok to eat…. I mean I’m sure it is, but what if it isn’t?? So I decided to cook it at a really high temperature, in dough, to make bread. And it seriously worked a treat.
This bread can be made with most other dips…hummus, tzatziki, baba ganoush, should all work. Not only that but the bread should works if you decide to juice your old vegetables as well as use it instead of water or half juice half water. Works a treat.
- 800g bread flour
- 20g sugar
- 7g salt
- 5g dried yeast
- 100g beetroot dip
- 400ml warm water
Place the bread flour into a bowl. Pour the sugar, salt, yeast and beet dip into the warm water and stir until combined.
Add the beet mixture to the flour mixture, stirring to combine. Pour it out onto the work table and knead for 7 min or until nice and soft and elastic. Feel free to add more water if you are finding that it is really sticking to the table or more water if it is too dry.
Place the dough in a lightly oiled bowl and cover with a damp cloth. Find a warm spot to let the dough rise. Turn the oven on for 30 seconds to warm it up then turn off and leave the dough for 45min to an hour (turning the oven on is getting that wonderful warmth that yeast needs to start working its magic). But get it too hot and it will start cooking the bread and that will ruin it all. Alternatively, leave it on the kitchen bench and let it rest until it doubles in size for approximately 2 hours.
Once it has risen. Take the cloth off the bread and remove from the bowl. Push out all the air with your palms and then shape the dough how you like. I put mine in a bread tin, you could roll them in little bread buns, French stick or just a classic cob.
Place the towel over your formed bread 1 more time and let rise for another 45 min with 10 min to go (if you are resting your dough in the oven, take it out) push the temp up to 200-220. Once the oven has hit this temp bake for approx 30min.
Take the bread out of its mold if it is in one and place the bread on a cooling rack. This will stop the bottom from going soggy. Finally, don’t cut it for at least 40min from it coming out of the oven. It is the steam at this point that is still cooking the bread on the inside and it is what will make you final loaf fluffy and delicious.