Beetroot, Rosemary & Walnut Soda Bread
This is a different way to use beetroot and I think it’s pretty lovely to see a pink loaf of bread. Beetroots offer vitamins and minerals in abundance and have been shown to have blood pressure lowering effects. They are available from July through till November so we have a good few months to enjoy them.
I serve this bread with a tasty soup or toasted with houmous and greens or for breakfast under a poached egg.
INGREDIENTS
- 50g white flour (gluten-free)
- 250g brown bread flour (gluten-free)
- 1½ tbsp baking powder (gluten-free)
- 1 handful (50g) roughly chopped walnuts
- 1 tbsp rosemary, finely chopped
- ½ tsp salt
Wet ingredients:
- 2-3 medium beetroot (200g), steamed or baked then pureed
- 1 egg
- 180-200ml milk of choice (I use almond milk here)
- 1 tbsp apple cider-vinegar or lemon juice
STEP-BY-STEP
Pre-heat the oven to 180°C fan. Line a baking sheet with baking paper.
Combine the dry ingredients in one bowl and the wet ingredients in another, reserving 20ml of the nut milk. Mix the dry into the wet ingredients, adding a little more nut milk as need to bring it together. It should be just wet enough to absorb the flours but dry enough to hold its shape.
On a clean, lightly floured surface, shape the dough into a round loaf and make four cuts on top about 2 cm deep. Bake for about 60 minutes or until a skewer comes out clean.
Cool on a wire rack completely before cutting open.
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