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Beetroot and caraway mini loaves
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Makes: 12 mini loaves
unsalted butter or olive oil, for greasing
500g strong white bread flour, plus extra for dusting
7g sachet fast-action dried yeast
1 tsp fine salt
1 tsp caraway seeds
170g cooked beetroot (about 3 small beetroots)
1. Lightly grease 12 mini (150g) loaf tins, about 9cm x 6cm x 4cm. Mix the flour, yeast, salt and caraway seeds in a bowl. Put the beetroot in a food processor with 75ml lukewarm water and whizz together until smooth.
2. Add the beetroot purée, buttermilk and 50ml more lukewarm water to the flour mixture and start to bring together into a soft wettish dough (add a little more water if you need to). Turn out onto a lightly floured surface and knead for 5 minutes until smooth and elastic. (The dough will be a bit sticky.) Put the dough in a clean bowl, cover with cling flim and leave in a warm place for 1-2 hours until it has doubled in size and is soft.
3. Turn the dough out onto a lightly floured surface, knock it back with your hands and give it a quick knead. Divide into 12 pieces (each about 75-85g), shape into small ovals and place in the prepared tins. Put the tins on a baking sheet, cover again and leave in a warm place for about 30-40 minutes, until doubled in size.
4. Preheat the oven to 200˚C, gas mark 6. Brush the loaves with a little water and sprinkle with a little white flour. Bake for 20–25 minutes, until well-risen and golden; they should sound hollow when the base is tapped. Turn out onto a wire rack to cool completely. The loaves are best eaten within a few days, or can be frozen, then defrosted and wrapped as gifts.
This recipe first appeared in Waitrose Food, November 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
Per loaf 686kJ
This recipe was first published in November 2017.