A soft, naturally pink beetroot sandwich bread made with wholewheat, rosemary and juicy raisins. Easy one-bowl dough, no colouring added, and perfect for toast, sandwiches or breakfast!
Full recipe below 👇
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Beetroot Sandwich Bread with Rosemary & Raisins
Ingredients:
– Wholewheat flour (atta) — 150 g
– All-purpose flour — 150 g
– Vital wheat gluten — 15 g
– Salt — 4 g
– Olive oil — 15 g
– Water — 180 g
– Beetroot (boiled/roasted, grated) — 85 g
– Raisins (soaked & drained) — 30 g
– Rosemary (fresh or dried) — 3–4 g
– Instant dry yeast — 3 g
Method:
1. Add all ingredients except raisins into a mixing bowl (since you’re using instant yeast, no activation needed).
2. Knead by hand or stand mixer until the dough starts coming together.
3. Add raisins in batches and continue kneading until the dough becomes smooth and non-sticky.
4. Shape into a tight ball and place in an oiled bowl. Cover and proof for 45 min–1 hour or until doubled.
5. Degas gently, turn onto the counter and spread into a rough oval.
6. Roll into a tight log, seam down, and place into a greased loaf tin.
7. Cover and proof again for 30–40 min, until risen.
8. Meanwhile, preheat your oven to 200°C.
9. Bake at 200°C for 30–35 minutes, until the top is slightly dark.
10. Note: Beet colour may turn brown after baking due to reaction with yeast. Mine stays pink because my yeast doesn’t interfere with betalains (beet pigments). Colour variation is normal.
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