Technology of making bread on beetroot juice. Improving the range and increasing the nutritional value of bread and bakery products

Would you like to bake unusual bread? Then you will certainly enjoy homemade bread in the oven with beets. This extraordinary bright flour product will conquer all lovers of delicious pastries. The pulp of this beet bread is very tender and porous. The taste is simply amazing. Well, the color is quite unusual for such products. So you will definitely like this recipe for bread in the oven.

Recipe Information

Cooking method: in the oven .

Total cooking time: 1 h 30 min.

Ingredients:

• dry yeast - 1 tbsp. a spoon
• sugar - 1 tbsp. a spoon
• salt - 1 teaspoon
• water - 450 ml
• flour - about 700 g
• vegetable oil - 4 tbsp. spoons
• beets - 1-2 pcs.

Beetroot Bread Recipe

1. 
   Baking bread in the oven with beets is very simple. But first you need to boil the beets. While it is cooking, let's start kneading the dough by making dough. To do this, sift a glass of flour into a deep container.
2. Pour sugar, salt and dry yeast there. We mix.
3. 
   Pour in warm water and stir. You need to get the consistency of liquid sour cream. We put the dough in a warm place for fermentation for 20-30 minutes.
4. 
   Opara came up and now you can work with her further.
5. 
   We clean the boiled beets and rub on a fine grater. In total, you need about 150-200 g of grated beets.
6. 
   We spread the beets in the dough.
7. 
   Mix until smooth.
8. 
   Add flour to the mixture and knead until a soft dough.
9. 
   At this stage, add vegetable oil. Now knead the dough so that it does not stick to your hands.
10. 
    Leave the beetroot bread dough to rise for 40 minutes.
11. 
    The dough should double in size.
12. 
    Punch it down on a floured surface.
13. 
    Now we divide the resulting beet dough into two parts, from which two loaves will be obtained.
14. 
    We form two loaves at our discretion. I decided to make a round loaf and a loaf. Let's lie down and come up. In the meantime, preheat the oven to 180 degrees.
15. 
    The dough has come up, and now, so that the loaves do not crack during the baking process, cuts must be made on the surface. On a long loaf, I made indentations in several places with my finger, and in a round loaf I made two cuts with a knife. We send the bread to bake for 20-25 minutes.
16. 
    Homemade bread in the oven with beets is ready. Now you need to get it out of the oven and grease it with water. Then cover with a towel to keep the bread cool.
17. 
    The beetroot bread has cooled down and is now ready to be eaten.
18. 
    Spread butter on bread and eat with pleasure.
19. On a note:
    • Dry yeast can be replaced with pressed. 1 tablespoon of dry yeast is equal to 50 g of pressed.
    • Dry yeast should be put into flour (if indicated on the package), and pressed yeast is diluted in warm water or ground with sugar.
    • Do not replace boiled beets with raw ones, so that the bread does not acquire a damp taste.

Bread with beets - interesting and surprising, isn't it? Seeds, raisins, dried apricots, bran, spices - these are the additives that have become the "standard". And baking with such a vegetable is already something completely different, because beets are clearly not included in the list of products that are often added to the dough. But, be sure, the product will turn out to be amazingly fragrant, the taste will become softer and more delicate, as well as sweet - thanks to the natural sugar content in the root crop. Well, bright inclusions of tiny pieces of vegetable in the dough simply cannot leave pastries unnoticed. No wonder homemade beetroot bread has some special charm!

It can be prepared in a variety of variations, but be sure to try the version offered in this recipe - using a mixture of wheat and rye flour. This combination will make the bread a little more aromatic and add a hint of sourness to the taste, which will be great to play with the sweetness of the beets.

In addition, at your discretion, you can grate the beets larger or smaller, squeeze the juice or leave it, slightly adjusting the amount of flour. You can also use baked beets as a base. In a word, be sure to bake such bread - and you will sincerely love it!

Cooking time: about 4 hours / Yield: 2 small loaves

Ingredients

• beets 1 piece
• water 150 grams
• sour cream 50 grams
• wheat flour 200 grams
• rye flour 200 grams
• salt 1.5 tsp
• sugar 0.5 tsp
• dry yeast 1 teaspoon.

Cooking

In this case, the beets were used raw, grated, after which the juice was squeezed out. If you will be using the beets along with the juice, slightly increase the amount of flour.

The dough was kneaded using a bread machine. You can knead it in any convenient way.

Pour water into the bowl of the bread machine and add wheat and rye flour.



Add beets and sour cream.



Now add sugar, salt and yeast.



The dough should be kneaded according to the following scheme: 6 minutes for the first batch, 20 minutes for rest, 8 minutes for the second batch and 1 hour for fermentation.

At the end of fermentation, the dough will be tender, smooth and fluffy.



Transfer the finished dough to a table sprinkled with flour. Divide the bread dough into 2 pieces and roll each into a log.



Since the dough is very soft and half of the flour in its composition is rye, it is best to leave and bake such bread in the form.

Place the dough in a greased form, cover with cling film to prevent the formation of a weathered crust, and leave for 1 hour in a warm place. Time may vary slightly depending on your conditions. In any case, the loaf should double in size.



Bake beetroot bread at 220 degrees for 30-35 minutes, and then remove from the mold and bake for another 10 minutes until a pleasant ruddy color.

After baking, wait until the bread has cooled before cutting it.

On apple sourdough in a bread machine, on milk or whey, with garlic or sesame seeds, basil or cumin - this Variety of cooking beetroot bread boundlessly .

Reviews vary: some say that the taste of beets is not audible, only smell; others claim that the next day bread is sour; still others are upset that the color is not beetroot; fourth highest are experimenting with cooking and enjoy the result .

Several cooking recipes

For dough you will need - 15 g of active sourdough (wheat), one hundred grams of baking wheat flour, 100 g of water.

pour water into sourdough, stir, pour into flour. Mix ingredients until smooth , leave overnight for the "work" of yeast at room temperature.

For the test- a pound of the same flour, a teaspoon of salt, the resulting dough, 50 g of water, a teaspoon of honey, a small beetroot (it must first be boiled, cooled, rubbed through a sieve or grind in a combine).

Mix water and steam pour into flour, add beets. Mix, cover with cotton towel , leave on the table for 30-40 minutes, so that the gluten swells.

Add honey salt, knead for 6-9 minutes . At t up to 30 ° C, leave under the film in a bowl for 3.5 hours, periodically stretching and folding.

After formation rolls, place in a deep bowl , make notches, put in a warmer place until it doubles in volume.

15 minutes bake at t=250оС, another half an hour at t=200-С. Let cool.

How to cook in a bread machine

Pour into mold 150 ml of water and milk, a couple of tbsp. l. vegetable oil. Pour one hundred grams of rye and 425 grams of sifted wheat flour, a tablespoon of powdered milk. Four tablespoons of ground boiled beets are also laid out in a mold.

Add two teaspoons of dry yeast, a teaspoon of salt, a couple of teaspoons of sugar.

Bread with beetroot bake in "Basic" mode, an hour on time, with a crust of medium roast.

With garlic

boiled grate the beets on a grater wring out in gauze, pour the separated juice into a measuring cup. Make up to 220 ml diluted with water.

Pass the garlic cloves through a press(2 pcs).

Flour - 450 g, dry yeast - 2 tsp, a tablespoon of sugar, a couple of teaspoons of salt, three dessert spoons of vegetable oil, and the rest of the previously prepared ingredients put into a loaf pan.

Cooking instructions

3 hours 30 minutes Print

1. Peel the beets and cut into small pieces. Heat the milk and put the beets in it. Simmer for 10 minutes. Then grind the beets into a puree with a blender, adding warm milk broth as needed.

2. In a small bowl, mix yeast, sugar and warm water. Let stand 5 minutes. Crib How to prepare yeast

3. Mix flour and salt. Add yeast, beet puree and olive oil to the flour mixture. Mix carefully. Flour seeder tool Flour must be sifted even if you grind it yourself and vouch for the absence of lumps and pellets. Waking up through a sieve, the flour is loosened, saturated with oxygen, the dough rises better and its texture is then of better quality. You can sift using any fine sieve or, for example, a special OXO seeder, which works on the principle of a meditative rocking chair.

4. Knead with your hands for about 10 minutes or until the dough becomes elastic (if necessary, add flour at the beginning so that the dough does not stick to your hands). Transfer the dough to a container, cover with a towel or film and let increase in volume (from 1 to 1.5 hours).

5. Put the dough on a cutting surface and form a ball. Line the bread pan with baking paper, put the dough into it, cover with cling film and let stand for another 45 minutes - 1 hour.
Tool Baking paper For even baking, it is better to send open pies and quiches to the oven on a wire rack, and so that the sauce boiling from the heat does not drip between the rods, baking paper will help. For example, the Finns produce a good one - it is quite dense and is already divided into sheets that are easy to get out of the box. And more from paper is not required.

6. Preheat the oven to 190 degrees. Place a metal container inside. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when it is necessary to strictly observe the temperature regime: for example, in the case of baking.

7. After an hour, remove the film from the bread, sprinkle flour on top (lightly) and place in a preheated oven. Pour a glass of hot water into a metal container (already heated) and quickly close the oven door. Bake for 30-35 minutes (if you control the process with a cooking thermometer, then the temperature in the center of the loaf should be 90 degrees).

This bread is very bright, beautiful and tasty. I found the recipe in the English-speaking community of bakers. It is different from the one I baked before.

425 gr bread flour
190 g water**
150 gr wheat sourdough (100% hydration)
220 gr beetroot puree*
12 gr salt
1/4 tsp ascorbic acid


In a large bowl, combine water, sourdough and beet puree. Add flour with ascorbic acid and knead soft dough. At the end of the batch, add salt. Leave to rise for 5 hours. Make three foldings at the beginning of fermentation, after half an hour each.

Form a loaf and leave to proof for two hours.
An hour before baking, preheat the oven with a cast-iron cauldron to 240C. Bake for 20 minutes covered and another 25-30 minutes uncovered.


* For beet puree, you need to take 2-3 small beets. Rinse and either bake in the oven or microwave until soft. Clean and grind in a food processor.

** The amount of water depends on the beets and on the flour. I didn't have enough water. The first time I added 100 grams, but it was too much, the second time 50 grams was just right. Water should be added gradually and see how much flour will take.