Wednesday, 21 December 2016

Roasted Beet Bread.

recipes for the future
Roasted Beet Bread.
This bread is unique, delicious and beautiful.
Filled with pastrami, havarti cheese and mustard, it makes a delicious panini sandwich.
Makes 2 loaves.
Night before:
250 ml (1 cup) bread flour
1 ml (1/4 tsp) instant yeast
250 ml (1 cup) lukewarm water
In a large bowl, combine these ingredients and mix with a wooden spoon.
Cover with plastic wrap and let sit on the counter for 12 to 16 hours.
Day of:
250 ml (1 cup) pureed roasted beets plus any juice
125 ml (1/2 cup) stone-ground whole-wheat flour, plus extra for sprinkling
3 ml (3/4 tsp) instant yeast
15 ml (1 tbsp) chopped fresh thyme
8 ml (1 3/4 tsp) salt
675 ml (2 3/4 cups) bread flour (approx)
50 ml (1/4 cup) lukewarm water
Olive oil

To “night before” mixture, add pureed beets and any juice, whole-wheat flour and instant yeast.
Mix with a wooden spoon till smooth.
Let sit, uncovered, for 10 minutes.
Add thyme and salt; mix till smooth.

Start to add bread flour.
Once it becomes too hard to mix in the bowl, turn dough onto a flat surface and knead for 10 minutes.
This will be a sticky dough, so be careful not to add too much flour.
Add just enough to prevent dough from really sticking to your fingers when kneading.

Add a little olive oil to a clean large bowl.
Place dough in bowl and turn over a few times to very lightly coat all sides of the dough with oil.
Cover with plastic wrap.
Let dough rise for 1 1/2 hours or till double in bulk.
Turn onto a flat surface.
Cut dough in half and mould each half into desired shape.

Place shaped dough on a piece of parchment paper sprinkled with cornmeal.
Spray tops with a little oil spray and cover with plastic wrap for 1 hour or till double in bulk.

Heat oven to 200°C/400°F and place baking stone on centre rack.
Place a cast-iron skillet (filled with lava rocks if you have them) on oven floor or on lowest rack.

When loaves have doubled, sprinkle with a little whole-wheat flour and slash an X on top of each.

Place in hot oven directly on baking stone.
Pour about 250 ml (1 cup) boiling water into hot skillet and close oven door.
Bake for 30 to 35 minutes or till loaves sound hollow when tapped on bottom. (Or stick a meat thermometer into the centre of loaves; when it reads 82°C/180°F they’re ready.)

Let cool on a wire rack.

- No knead to fear bread-baking: Making fresh loaves at home on the rise |

- The Knead For Bread – Bread Recipes for Baking Bread: website offers step-by-step, fully illustrated recipes for all kinds of bread and gets about 2,000 visitors a day from around the world.

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