My Crazy Beet-Bread Experiment
The above image was found here.
Boil the beets until very soft, allow them to cool to room temperature in the cooking liquid. Strain them, retaining the liquid. Measure some of the liquid with the beets and puree them. I used 100% whole wheat flour for this bread so I started the dough in two separate bowls (click here to see more explicit pictures on how to do this; click here for a recipe).
After the preferment did it's work I mixed the dough. Beautiful, isn't it?
After the dough rose once, I gently pushed it down, and let it rise a second time.
Then I weighed, shaped, and panned the dough.
After it rose in their pans I baked it in a pre-heated oven.
And as aforementioned, while the loaves were rising and fermenting I baked a loaf of flatbread, which satisfied myself and the rest of the kitchen staff until the loaves were finished.
I have to say that this has one of the most interesting flavors for a bread I've ever had...while not entirely sweet, it does have a sweetness (I also added a bit of honey to the dough). And despite it's beautiful color, there is only a hint of beet flavor. The dough is soft and airy. As I type these words I'm having a PB & J on this very bread (toasted)....mmm. That's all that needs saying.