There he is (my husband) sitting in front of me eating the bread and wondering how do I put the beetroot into the bread.

There he is (my husband) sitting in front of me and eating the bread, but he can’t stop wondering how do I put the beetroot in to the bread.

A couple of years ago we were driving from Óbidos to Coimbra in Portugal. Along the beautiful mountains we stopped at a lay-by and there was a truck oven, yes a truck oven that bakes and sells many different types of bread. Beetroot bread was one of them.

I had never made it before but i wanted to give it a try. So, here it is my home made beetroot bread recipe.

Beetroot bread ingredients:

300 gr plain flour.
1 medium size fresh beetroot.
7 gr active dry yeast.
150 ml drinking water.
30 gr salted butter.
Half teaspoon salt.

Method.

Peel and cut the beetroot into small pieces then put them in to a blender together with the water.

In a big or medium bowl mix the flour, salt and yeast. Mix well and pour the beetroot juice into the flour. Using a fork or spatula, mix it until all blended in.

Transfer it onto a flour dusted work surface and knead it for about 5 minutes or until it no longer sticking to your fingers.
Let it rest for 30 minutes.

After half an hour knock the air out of the dough and divide in to 6 small buns or just let it be one big bun. Knead it a little just to get the air out.
Let the dough rest for another 45-60 minutes.

Bake at 200C (I have an electric fan oven) for 18 minutes.
Always check your own oven for temperature and time.