This honey beet bread is simply delicious! It’s soft and tender and the beets help keep it moist while the honey gives it a slight sweetness.
I love beets but sometimes their earthy flavor can be overpowering — but not in this bread. I don’t taste that at all. It simply tastes like bread. I think the key is to use fresh garden beets!
Beets were used in the 1600s to color wine and initially the greens were what was eaten, but then in later years, during wartime when food was scarce beetroot was eaten more. It’s thought that after the First World War, beets were used in unique ways including in bread making. I thought that was interesting because I add a lot of different things to bread but often overlook beets. Beets add such a beautiful color and lovely flavor to the bread. I’ll definitely make this bread whenever I have fresh garden beets!
Let’s get started!
Grate beets. I had three small beets I saved from making beet pickles and grated them. That actually gave me a lot of grated beets!
Combine flour and salt. I am using regular flour and whole wheat.
Combine warm milk and water with honey and butter. I forgot the butter, so I added oil when kneading.
Stir well. Add yeast, stir and let sit 10 minutes.
Add beets to the flour.
Stir well so the beets are broken up and coated in flour.
Add yeast mixture.
Stir until dough comes together. Add a bit more warm water if needed. When it looks shaggy – time to knead!
Knead by grabbing dough, pushing with the heel of your hand, turn bowl and repeat. Knead until no longer sticky, just tacky.
Drizzle dough with oil. Let rise one hour.
Here’s the dough after rising.
Punch it down gently. I just use my fingertips.
Shape into a loaf and place in a greased loaf pan.
Let rise 30 minutes.
Bake at 350F for 35 to 45 minutes.
Mix butter and honey together. Brush onto bread.
Let cool 10 minutes before removing from pan to cool completely.
Look at that beautiful bread — stuffed with beets gives such a pretty color!
Honey Beet Bread
3 cups flour
1/2 tsp salt
3/4 cup grated beets
1/2 cup warm milk
1/2 cup warm water
1 tbsp butter
2 tbsp honey
1 tbsp instant yeast
1 tsp butter mixed with 1/2 tsp honey – mix together to brush warm bread with
Peel and grate beets. Set aside. Combine flour and salt. Combine warm milk and warm water with honey and butter. Stir well. Add yeast, stir and let sit 10 minutes. Add beats to flour. Stir well so the beets are broken up and coated in flour. Add yeast mixture. Stir until dough comes together. Add a bit more warm water if needed. When it looks shaggy – time to knead! Knead until no longer sticky – tacky is fine but not real sticky. Drizzle dough with oil. Let rise one hour. Punch it down gently. Shape into a loaf and place in a greased loaf pan. Let rise 30 minutes. Bake at 350F for 35 to 45 minutes. Brush bread with honey and butter. Let cool 10 minutes before removing from pan to cool completely.
enjoy from Our City Homestead to yours