(1 large bread (25 cm in diameter and about 15 cm high) or 3 breads of 23 x 13 cm each)
- 4 medium beets, rinsed
- 650 g (1 160 ml) bread flour
- 650 g (1 160 ml) cake flour
- 330 g (515 ml) semolina
- 15 ml salt
- 30 ml sugar
- 2 x 10 g sachets instant yeast
- About 750 ml lukewarm beet water
Preheat oven to 180 °C. Cover rinsed beets with water in a pot. Boil for 1 hour until soft. Drain, but keep the water and measure out 750 ml of it. This is the water that gives the bread it’s rosy colour. Rub off the beet skins and put beets in food processor. Chop very finely. Combine bread flour, cake flour, semolina, salt, sugar and yeast in a large mixing bowl. Make a hollow and add finely chopped beet. Add enough beet water to form a dough. Turn out on surface dusted with flour and knead for 10 minutes. Put dough in a bowl brushed with oil. Cover with cling wrap and let prove for 25 minutes or to double the size. Knock the dough down and put it in your bread pans or the pot you’ll be baking the bread in. Cover with a clean dish towel and let prove again to double the volume. Cut a grid pattern in the top of the dough using a very sharp knife. Bake for 1 ½ hour (if baking one big bread). Knock on the bread – if it makes a hollow sound, it’s done. Turn out on a cooling rack, sprinkle with cake flour and let cool.
Tip It’s important to rinse the beets, as you’ll be using their cooking water in the bread.