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Beetroot Whole Grain Bread Recipe

Beetroot Whole Grain Bread Recipe

By What’s Baking

Earthy, vibrant beetroot infused into a hearty whole grain loaf creates a stunning purple-hued bread with subtle sweetness and incredible nutritional benefits.
Difficulty:
Intermediate
Prep Time:
2 hours 30 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
An overhead shot of a rustic beetroot whole grain loaf, sliced to reveal its stunning deep magenta interior marbled with wholesome grain textures. The bread rests on a weathered wooden board sprinkled with flour, captured in soft natural light that highlights the loaf's striking color contrast between the deep purple crumb and the golden-brown crust. A few slices are arranged beside the main loaf, showing off the bread's moist, dense texture studded with seeds. Scattered around the scene are a few raw beets with their vibrant greens, a small bowl of whole grains, and a butter knife with a smear of creamy butter, suggesting immediate enjoyment of this nutritious homemade bread.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g whole wheat flour</li><li class="ingredients-single-item">200g strong bread flour</li><li class="ingredients-single-item">250g raw beetroot, peeled and finely grated</li><li class="ingredients-single-item">300ml lukewarm water</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">7g active dry yeast (1 sachet)</li><li class="ingredients-single-item">1 tbsp honey</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">50g mixed seeds (sunflower, pumpkin, flax, sesame)</li><li class="ingredients-single-item">Extra flour for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Large mixing bowl</li><li class="equipment-single-item">Box grater or food processor</li><li class="equipment-single-item">23cm x 13cm (9x5 inch) loaf tin</li><li class="equipment-single-item">Clean kitchen towel</li><li class="equipment-single-item">Parchment paper</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by activating your yeast. In a small bowl, mix the lukewarm water with honey, then sprinkle the yeast over the top. Let it sit for about 10 minutes until it becomes frothy and bubbly – this shows your yeast is alive and active.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While waiting for the yeast, prepare your beetroot. Peel and finely grate the beetroot – I recommend using a food processor or box grater. Squeeze the grated beetroot gently in a clean kitchen towel to remove excess moisture, but don't squeeze it completely dry as some moisture helps the bread.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large mixing bowl or stand mixer bowl, combine the whole wheat flour and bread flour. Add the salt and mix well. Make a well in the center of the flour mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Once your yeast mixture is frothy, pour it into the well in your flour along with the olive oil and grated beetroot. Mix everything together until it forms a rough dough. The beetroot will immediately begin to color the dough a beautiful pink-purple hue.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Turn the dough out onto a lightly floured surface and knead for approximately 10 minutes until smooth and elastic. The gluten development is crucial here - properly kneaded dough should pass the "window pane test" (when stretched thinly, it should become translucent without tearing). If using a stand mixer, knead with the dough hook on medium speed for about 6-8 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add most of the mixed seeds (save some for topping) and knead for another minute to incorporate them evenly throughout the dough. The seeds provide texture and nutritional value while complementing the earthiness of the beetroot.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1-1.5 hours, or until doubled in size. The rising time may vary depending on the temperature of your kitchen.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once risen, gently punch down the dough to release air bubbles. Turn it out onto a lightly floured surface and shape it into a loaf by folding the sides into the middle and then rolling it into a tight cylinder that will fit your loaf tin. This shaping creates tension in the dough's surface, which helps achieve a better rise.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Line your loaf tin with parchment paper and place the shaped dough inside, seam-side down. Cover again and allow to prove for another 45-60 minutes, or until the dough has risen to just above the rim of the tin. Meanwhile, preheat your oven to 220°C (425°F).</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Just before baking, brush the top of the loaf lightly with water and sprinkle with the remaining seeds, pressing them gently into the surface so they adhere during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 15 minutes at 220°C, then reduce the temperature to 190°C (375°F) and continue baking for another 25-30 minutes. The bread is done when it sounds hollow when tapped on the bottom and has developed a deep golden crust.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove from the oven and carefully lift the bread out of the tin using the parchment paper. Place on a wire rack to cool completely before slicing – this cooling period is essential as it allows the crumb structure to set properly, making the bread easier to slice without crushing.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Once cooled, slice with a serrated knife to reveal the beautiful purple-pink interior. Store in an airtight container or bread bag at room temperature for up to 3 days, or freeze sliced for longer storage.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 205 calories
🥑 Fat: 4 g
🧈 Saturated Fat: 0.5 g
🍞 Carbohydrates: 38 g
🍭 Sugar: 3 g
🍗 Protein: 6 g
🫀 Cholesterol: 0 mg
🧂 Sodium: 390 mg

Chef’s Notes

A few helpful details for making this recipe.

Why does bread made with beetroot turn purple?

Beetroot contains natural pigments called betalains that give it its distinctive deep red-purple colour. When incorporated into bread dough, these water-soluble pigments infuse throughout the mixture, resulting in that stunning magenta hue that remains stable during baking.

Can I freeze homemade whole grain bread with vegetables?

Yes, vegetable-enriched bread freezes excellently. Once completely cooled, slice the loaf, then freeze in an airtight container or freezer bag for up to 3 months. Defrost slices at room temperature or toast directly from frozen for a quick, nutritious breakfast or sandwich base.

What makes whole grain bread healthier than white bread?

Whole grain bread retains all parts of the grain—the bran, germ, and endosperm—providing more fibre, vitamins, minerals, and antioxidants. This helps with digestion, blood sugar control, and feeling fuller longer. The addition of vegetables like beetroot further enhances nutritional value.

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