Beetroot Bread
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 336
- Carbohydrates g 68.9
- of which sugars g 2.8
- Protein g 10
- Fats g 2.3
- of which saturated fat g 0.38
- Fiber g 3
- Sodium mg 686
- Difficulty: Difficult
- Prep time: 30 min
- Cook time: 60 min
- Serving: 6
- Cost: Low
- Note + 19 hours of rest for leavening
PRESENTATION
Beetroot bread is one of those fun surprises you don’t see every day, popping up in Italian kitchens. Really, it's a thing. Over in Sardinia, where bread takes on all kinds of tender shapes and flavors, folks are always trying new twists. One of the coolest? This beet bread recipe with a wild, purple swirl inside. I mean, the color alone grabs your attention. But also, the moist crumb and mellow earthiness from the beets make every slice a little adventure. Italians love to experiment—no question—so you’ll find people mixing in all sorts of things like Jerusalem artichoke or even beer. They just see what happens. Plus, where you’d usually see ricotta rolls or olive-studded loaves, someone might show up with bright beetroot bread that’s both classic and unexpected at the same time. That fresh-baked smell? Seriously good. It's just as good as the classics, but the beets give it a sweet note you do not get with plain bread.
This dish is kinda like bread you already know, but with an extra kick of color and flavor. People who try this beet bread always talk about how the crispy outside pairs with that soft, moist center. And, you know, each bite feels a little different. Some regions even go for beet sourdough bread or work beets into their pasta dough just to see what happens—super super creative. Thing is, making homemade beet bread doesn’t need to be fancy; just a little curiosity and a few beets. In Italian homes, there’s this feeling that bread-making is about more than food—it’s about getting your hands dirty, having fun with family, and sharing something colorful at the table. For anyone who likes a twist on tradition, this beet bread recipe is a cool way to mix things up. The tangy note from the beets fits right in with the hearty flavors Italians love. And whether you call it beet quick bread or just good old Italian bread with a new look, it’s a small surprise that makes the meal feel really special. You know?
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INGREDIENTS
- Ingredients for the poolish
- Brewer's yeast 0.3 tsp (1.5 g)
- Type 00 flour 1 ¼ cup (150 g)
- Water ⅔ cup (150 g) - at room temperature
- for the dough
- Water ¾ cup (190 g) - at room temperature
- Type 00 flour 3 cups (370 g)
- Fine salt 2 tsp (10 g)
- Brewer's yeast 0.3 tsp (1.5 g)
- Beets 6.7 oz (190 g)
- Extra virgin olive oil ¾ tbsp (10 g)
How to prepare Beetroot Bread
To make beetroot bread, start by preparing the poolish, a highly hydrated pre-ferment: in a bowl, pour the sifted flour 1, add the dry yeast, and then gradually pour in the water, stirring with a fork to prevent lumps from forming 2, then cover with plastic wrap 3 and let rise in a turned-off oven with the light on for at least 3 hours or until the dough has doubled in size.
In the meantime, prepare the beetroots: peel them 4 and grate them using a grater with large holes 5. After the rising time, retrieve the poolish, which will have doubled in size 6.
At this point, continue with the dough preparation: in a bowl, sift the all-purpose flour, add the dry yeast 7 and the poolish 8; start kneading by hand, gradually pouring in the water as well 9.
Then add the olive oil 10 and finally the salt 11. Mix the ingredients well and then incorporate the grated beetroot 12.
Knead everything and cover with plastic wrap or a cloth and leave at room temperature, making sure to fold the dough every 10 minutes for 3 times 13. Then let it rise for another 12 hours in the refrigerator 14. After 12 hours, take out the dough and place it in a turned-off oven with the light on for at least 2 hours. After resting, the dough will have increased in volume 15.
Transfer it to a work surface, generously dusting with flour as it will be very hydrated 16. Give it some folds and then form a ball. Flour a proofing basket well 17 and let it rise until it reaches the edge of the basket 18.
The final rise will take about 1 and a half hours. After this time, flip the bread onto a baking sheet lined with parchment paper (19-20) and bake in a preheated oven at 430°F for 40 minutes, making sure to place a small bowl of water in the oven for the first 40 minutes of baking. Then, after this time, remove the bowl of water and continue baking for another 20 minutes. Once baked, take out your beetroot bread and let it cool before serving 21!