English beetroot’s are sensational- and this recipe is a great way to make the most of them.
- 1 Large, or 2 small Beetroot
- 1 Clove of garlic
- 1 Spring Rosemary
- 100ml Milk
- 200ml Water
- 10g Dried Yeast
- 620g Strong Bread Flour
- 10g Caster Sugar
- 5g Salt
Start by firing up your wood fired oven to its optimum temperature and leave to cool to a great baking temperature at around 200°.
Put the beetroot in foil with the crushed garlic clove and the rosemary and wrap up tightly.
Next, roast in the oven for an hour and leave to cool- this can be done a day or 2 before if you wish.
Peel the cooled beetroot, and cut into rough 2cm cubes and pulse in a blender- you want to keep a few chunks and not end up with a smooth puree.
Mix the milk, water and yeast in a jug and allow to stand for 10 minutes.
Put the flour, sugar and salt in the mixing bowl, add the liquids, and knead for 6 minutes.
Leave the dough in the mixing bowl, cover with a cloth for 20 minutes. Mix again for 4 minutes and transfer to 2 baking tins. Proof for a further 30 minutes.
Finally, bake for 30 minutes, and cool on a wire rack at least 15 minutes before slicing.