Roasted Beet Bread
If your looking for something unique, delicious and beautiful ... well look
no further. This Roasted Beet bread makes the most tasty Panini sandwich
you will ever have. Fill it with Pastrami and Havarti cheese with a little
mustard and you have the best sandwich you will ever try. Please check
out our blog and what we have to say about this Beet bread. The photos will
make your mouth water!
Ingredients
Nifght Before:
- 1/4 tsp instant yeast
- 1 cup bread flour
- 1 cup lukewarm water
Day of:
- 2 3/4 cups bread flour
- 1/2 cup stone ground whole wheat
- 1/4 cup lukewarm water
- 1 cup roasted beet puree
- add juice from the roasted beets if any
- 3/4 teaspoon instant yeast
- 1 3/4 teaspoon salt
- 1 tablespoon fresh chopped thyme
Method
The night before you want to make this bread you will need to combine all the "Night Before" ingredients together and mix with a wooden spoon. Cover with plastic wrap and allow to sit on the counter for 12 to 16 hours. After the "night before" ingredients have sat for 12 to 16 hours, pour it into a large bowl. Add in the pureed beets, whole wheat and instant yeast.
Mix with a wooden spoon till smooth. Allow to sit for 10 minutes uncovered. Now, add in the fresh thyme and salt; mix till smooth.
Start to add in the bread flour. Once it becomes to hard to mix in the bowl. Pour out onto a flat surface and knead for 10 minutes.
This will be a sticky dough, so be careful not to add to much flour. Add just enough flour to stop the dough from really sticking to your fingers when kneading. After kneading the dough add a little olive oil to a bowl.
Place dough into the bowl and turn over a few times to very lightly coat all sides of the dough. Cover with plastic wrap. Allow the dough to rise for 1 1/2 hours or till double in bulk. After the dough has risen, pour out onto a flat surface. Cut dough in half and shape into desired shape.
Place the shaped dough onto a piece of parchment paper sprinkled with cornmeal. Spray the tops with a little spray oil and cover with plastic wrap for 1 hour or till double in bulk. Afterwards, sprinkle a little whole wheat flour on top and slash an x on top of each loaf. Place into a preheated 400 degree oven with a baking stone and a cast iron pan to create steam. To create some steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you place the breads onto the baking stone pour about a cup of boiling water into the hot pan and close the door. Bake for 30 -35 minutes or till when tapped on the bottom of the loaf it sounds hollow. You can also stick a meat thermometer into the center and when it reads 180F it's ready. Remove and cool on a wire rack.
