We actually didn’t expect this beetroot bread to turn out such an amazing colour!
The crust stays a beautiful bright pink and the inside, due to the yellow corn meal, turns a lovely soft orange colour.
And as well as looking spectacular, it tastes good too! The beetroot powder adds a slight sweetness and earthy flavour which is really delicious.
This is a loaf that gets better as it keeps, the texture is nicest after a couple of days. But it’s hard to keep it that long, and thankfully it’s yummy freshly baked too!
makes 1 small loaf
375 ml tepid water
7 g instant yeast
1 tsp sugar
65 ml oil, plus a tiny bit extra for the cling film which covers the dough while it’s proving
70 g tapioca flour
65 g millet flour
65 g rice flour
170 g fine corn meal
10 g beetroot powder
6 g xanthan gum
1 tsp salt
Whisk together the tepid water, yeast and sugar and leave for around 10 minutes until frothy.
Mix together the tapioca flour, millet flour, rice flour, corn meal, beetroot powder, xanthan gum and salt. Use a balloon whisk, it’s easier to get it all properly combined that way.
Tip the yeast mixture and oil into the flour and beat together until well combined. It should be a thick batter.
Tip into a non stick 750 ml loaf tin and smooth the top. Cover with oiled cling film and prove for around half an hour until the batter has risen just over the top of the tin. It’s important to oil the cling film or the batter will stick to it!
Preheat the oven to 180 degrees c.
When the batter has proved bake for 40 – 45 minutes until the loaf has risen, formed a nice crust, and feels hollow when the bottom is tapped.
Let the loaf cool completely before slicing.
By A. and E.