I love preparations that come alive with the colors that nature gives us. Whole grain beetroot bread, infused with the earthy and sweet essence of beetroot, is a testament to the natural colors and richness of ingredients that the earth hides. Combined with the delicious Greek feta cheese and the cool aroma of mint, it takes off in a culinary symphony of taste and aesthetics...
DIFFICULTY LEVEL
Medium
Medium
BAKING TIME
50 min
50 min
QUANTITY
Aprox. 1/2 kg
Aprox. 1/2 kg
Ingredients
- 500 g whole wheat flour
- 2 sachets dry yeast (approx. 15 g)
- 100 g olive oil
- 300 g boiled beets
- 70 - 100 g lukewarm water
- 1 tsp salt
- 250 g feta cheese cut into large pieces
- 10 -12 large mint leaves, finely chopped
- Black sesame seeds
How to
- Put all the ingredients except the feta, mint and black sesame seeds in the bowl of a mixer and knead with the hook. When the dough starts to pull away from the sides of the bowl, it is ready.
- Place the dough in a greased bowl and, after 'sealing' it with plastic wrap, leave to rise for about 1 - 1.5 hours, until it has doubled in volume.
- Add the feta cheese and chopped mint and mix again with the hook of the mixer.
- Form the bread into the desired shape and place on a baking tray lined with baking paper.
- Cover with a kitchen towel and leave in a warm place to rise for about an hour.
- Brush with water and sprinkle with black sesame seeds.
- Bake in preheated oven (set to fan) at 355 οF - 180 oC for about 50 min and let it cool on a wire rack.
Note from Greek jar:
Instead of using plain water, it is better to save the water in which the beetroot was boiled and use it to make bread. It will help to colour it and make it tastier.
If you want a more intense color in your bread, you can add red food coloring. I chose to leave it as it was with the natural color of the beetroot.
