Bella's Barnehage Mat Blog

i love the colour of this bread, adding beetroot to this bread dough makes for a soft and tasty bread. it tasted really good with butter and cheese or pate. Easy to make and looks interesting.

makes 2 large loaves

Pre heat oven 200oC

1 kg      Plain Flour

1 kg      Wholemeal flour

400 gr   Porridge Oats

2 tbsp   Dried yeast

2 tbsp   Oil

1 tsp     Salt

1 tsp     Sugar

400 gr  Grated Beetroot

2 lt        warm water

First grate the beetroot and put to one side, in a large bowl add the yeast, oil, salt, sugar and 2dl warm water. This will activate the yeast, leave to bubble up, this should take about 10 minutes. Then add the flour and 1 litre of water and the grated beetroot. keep adding the water till you have soft but not sticky dough. Knead the dough for about 5 minutes and then put in a bowl cover with a tea towel and leave to double in size.

Knead the bread again for another 5 minutes then divided in 2 balls. Line a baking tray with greaseproof paper and put the ball of dough in the centre. pour over a bit of oil and with your fingers start to push the bread into a large circle. when the dough is about 4 inches thick sprinkle over some sea salt and thinly sliced beetroot circles. puch the beetroot into the bread a bit and sprinkle over a bit more oil. Bake in the preheated oven for about 20 minutes but check after 15. it should be golden brown and bottom should sound hollow when tapped.

Leave to cool, it will be best eaten on the day you make it. it can be frozen as well. hope you like it.