A vibrant purple bread bursting with good flavours and good nutrition.
And no need to break into a sweat over this bread- it can be made inbetween the laundry and walking the dog and changing the duvet cover on a not-so-lazy sunday morning. All it takes is three kneads, each lasting 30 seconds (thank you Dan Lepard!) and then you just let the yeast do it's thing!
This is delicious as lunch, slathered with butter and then dunked in a cream of tomato soup-
or spread thickly with a lemon curd or marmalade for breakfast
400g raw beetroot, roasted until tender and then peeled and mashed
500g Shipton Mill Finest Bakers White Bread Flour
1 tsp salt
1 tsp Shipton Mill Organic Dried Yeast
225ml tepid water
1 tsp sugar
A little oil for kneading
Dissolve the sugar in the water. Sprinkle over the yeast and leave in a warm place until covered with froth.
In a large bowl, mix together the activated yeast, beetroot, flour and salt into a sticky dough.
Cover with wet tea towel and leave for 10 minutes.
Uncover, oil hands and knead dough briskly for 30 seconds.
Cover again for 10 mins, then knead for 30 seconds.
For the final time, cover for 10 minutes, the knead for 30 seconds.
Now shape the loaf in a tin flour dusted banneton. Leave in a warm spot for 1 hour to rise.
Heat the oven to 180 degree (fan) and bake bread for 30-40 minutes.
Added by: kal
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.