Beetroot & Carrot Rainbow Bread

Ingredients:

For Beetroot Dough:
1 beetroot
2tbsp Beetroot Superblend powder
50ml milk
250g strong white bread flour
1/2tsp sea salt
3.5g dried yeas
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2 medium eggs
75g butter, diced

For Carrot Dough:
1 carrot, peeled & chopped
1tsp Turmeric Superblend powder
50ml milk
250g strong white bread flour
1/2tsp sea salt
3.5g dried yeas
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2 medium eggs
75g butter, diced

For Topping:
1 medium egg, beaten
1tbsp carraway seeds (optional)

 

Method:

  1. Preheat your oven to 180°C fan. Trim the beetroot stalks & wrap the beetroot in tin foil & bake for 1 hour.
  2. Meanwhile to make the carrot dough: place the carrot in a heatproof bowl with the Turmeric Superblend & 1tbsp of water, cover in clingfilm & make a small hole to release steam. Place in the microwave & heat until tender. Once cooked, place the carrot into a high-speed food processor & blend until smooth.
  3. Add the flour, salt & yeast into a large mixing bowl. Heat up the 50ml of milk & add to the bowl. Whilst mixing with your hands or a large wooden spoon, add the carrot puree & eggs. Mix until the dough feels soft, but not sticky. Leave the dough to prove for an hour or until doubled in size.
  4. To make the beetroot dough: peel the beetroot & transfer to a high-speed food processor, add the Beetroot Superblend & blend until smooth. Repeat step 3, but with the beetroot puree rather than the carrot.
  5. Lightly oil a loaf tin & preheat the oven to 200°C fan. Turn out each dough onto a clean surface. Divide the doughs in half & loosely roll into two sausage shapes (the length of your loaf tin).
  6. Place one half of the carrot dough at the bottom of the tin & lie one half of the beetroot dough next to it. Repeat the process with the other halves resting on top (creating a chequerboard effect). Cover in clingfilm & leave to prove for 30 minutes.
  7. Brush the loaf with the beaten egg & sprinkle over the carraway seeds & bake for 15 minutes.
  8. Lower the oven temperature to 170°C fan and bake for a further 25 minutes.
  9. Once baked, transfer to a cooling rack for 10 minutes. Remove the loaf from the tin & cool for a further 20 minutes. Yum!