Beetroot and walnut bread is a classic leavened bread dough, colored by the addition of blended beets, a purple chromatic effect with many contrasting seeds and walnuts.

At home, we love beets so much, and given the season of these delicious autumn vegetables, we take the opportunity to make great feasts of them.

Beets are delicious on their own, in salads, in risotto, creams, and after seeing a nice red bread loaf on my friend Carla’s profile, I thought I would also try this experiment.

The result is excellent soft bread inside and crunchy outside, slightly rustic beet flavor that I don’t mind.

So brighten up your table and prepare this amazing bread with its new color and flavor!
I prepare homemade bread daily, and you’ll find many different dough versions on the blog.

YOU MAY ALSO LIKE THESE RECIPES

Difficulty: Easy
Cost: Economical
Preparation time: 20 Hours
Portions: 4 people
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for beetroot and walnut bread

2 1/2 cups semolina flour
3/4 cups Type 1 flour
2 Small beets (cooked)
1/2 cup Cooking liquid
2 tbsp Olive oil
1/2 oz Fresh yeast
as needed Walnut kernels
as needed Mixed seeds

Tools

1 Immersion Blender
1 Stand Mixer
1 Mold
1 Oven

Preparation for beetroot and walnut bread

Peel the already cooked beets and blend them with the mixer together with a bit of cooking liquid or water.
In a stand mixer or a bowl by hand, crumble the fresh yeast and dissolve it with the rest of the liquid, add the blended beetroot and start kneading, pour half of the flour, then the salt, and the rest of the flour. Finally, add the oil and knead well with the hook, or vigorously by hand until you get a good soft, but dry and elastic dough; if needed, add more flour.
Add the chopped walnuts and mixed seeds, continue kneading until you obtain a smooth and homogeneous dough.
Make folds in the dough, form a ball and place it on a non-stick baking tray.
Decorate the bread dough with walnut kernels and seeds. Cover the tray with a cloth or close it in the oven turned off, away from drafts.
Let rise for about 3 hours, until it doubles in volume, depending on the internal temperature.
When the beetroot bread is leavened, bake in a preheated oven for about 30/40 minutes at 392°F, depending on your oven power, adjust by eye, when the bread is well cooked you can tell by the golden crust.
Remove from the oven and let the bread cool before slicing!