Beetroot Bread

Beetroot Bread is a vibrant, flavorful loaf that turns the earthy sweetness of beets into a visually stunning and delicious homemade bread. With its naturally pink hue and soft, moist crumb, this bread is as beautiful as it is wholesome—perfect for sandwiches, toast, or simply enjoyed on its own.

Why You’ll Love This Recipe

• Naturally colored with fresh beets—no artificial dyes
• Slightly sweet, earthy flavor that pairs well with savory or sweet toppings
• Great way to add extra nutrients and fiber to your diet
• Easy to make with standard bread ingredients and beet puree
• Can be baked as a loaf, rolls, or shaped free-form

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh beets, cooked and pureed
• Bread flour or all-purpose flour
• Warm water or milk
• Active dry yeast or instant yeast
• Sugar or honey
• Salt
• Olive oil or melted butter
• Optional: orange zest, nuts, or seeds

Directions

1. Cook and puree beets: Boil or roast beets until tender. Peel and puree until smooth. Let cool.
2. Activate yeast: Mix warm water or milk with sugar and yeast. Let sit until frothy (if using active dry yeast).
3. Make dough: In a mixing bowl, combine flour, salt, beet puree, yeast mixture, and oil. Mix until a sticky dough forms.
4. Knead: Knead for about 10 minutes until the dough is smooth and elastic.
5. First rise: Place dough in an oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled.
6. Shape and rise again: Punch down the dough, shape it into a loaf or rolls, and place in a prepared pan. Let rise again for about 45 minutes.
7. Bake: Preheat oven to 375°F (190°C). Bake for 30–35 minutes, or until the loaf sounds hollow when tapped on the bottom.
8. Cool: Let cool completely on a wire rack before slicing.

Servings and timing

• Makes: 1 standard loaf
• Prep time: 20 minutes
• Rise time: 2 hours
• Bake time: 30–35 minutes
• Total time: Approximately 3 hours

Variations

• Use part whole wheat flour for a heartier loaf
• Add orange zest for a fresh citrus note
• Mix in sunflower or pumpkin seeds for crunch
• Make dinner rolls or braid into a festive shape
• Add a handful of chopped walnuts or pecans for texture

Storage/Reheating

• Store at room temperature in a sealed bag for up to 3 days
• Freeze slices in a freezer-safe bag for up to 3 months
• Reheat by toasting or warming in the oven at 350°F for 5–10 minutes

FAQs

Can I use canned beets?

Fresh beets are preferred for color and flavor, but canned (unsalted) beets can work in a pinch.

Why didn’t my bread stay bright pink?

Some fading is normal during baking. Roasting beets helps preserve more color than boiling.

Does the bread taste like beets?

It has a mild, earthy sweetness but isn’t overpowering—great even for non-beet lovers.

Can I make this recipe vegan?

Yes, use plant-based milk and oil instead of dairy ingredients.

What can I serve with beetroot bread?

It pairs well with goat cheese, hummus, smoked salmon, or avocado.

Can I make this gluten-free?

Not easily—beet bread depends on gluten for structure. Use a gluten-free recipe specifically designed for bread.

How do I know when the bread is done?

Tap the bottom—it should sound hollow. Or use a thermometer; the internal temp should be about 190°F.

Can I knead the dough in a stand mixer?

Yes, use the dough hook on medium-low speed for about 8–10 minutes.

Can I add herbs?

Fresh rosemary, thyme, or dill would complement the beet flavor nicely.

Can I use beet powder instead of fresh beets?

You can, but it won’t provide the same moisture or intense color.

Conclusion

Beetroot Bread is a wonderful way to bring color and nutrition to your baking. Its beautiful hue and mild flavor make it a versatile and crowd-pleasing loaf, whether you’re aiming to impress at brunch or elevate your everyday sandwich. Try it once, and it’s bound to become a staple in your recipe rotation.

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