Sunday, December 9, 2012

Beetroot, Pumpkin Seed and Cheddar Brunch Bread Recipe

Beetroot, Pumpkin Seed and Cheddar Brunch Bread Recipe
 This is a truly scrumptious brunch bread made with a delicious seasonal beetroot puree, a generous helping of mature cheddar cheese and pumpkin seeds. The bread is lovely just eaten warm spread with a good layer of salty butter, or slice a little more thinly to use for sandwiches. The bread is perfect for picnics, lunch boxes and for hearty sandwiches as well.

If you want a more meaty bread, then fry off some streaky bacon until it is crispy, leave to cool and then crumble into the bread at the same time as the cheese.

The bread uses cooked beetroot and I suggest roasting fresh, season beetroot but you can also buy ready-cooked beetroot, both are of course equally as healthy.

Prep Time: 20 minutes

Cook Time: 25 minutes

For rising and proving the dough: 1 hour, 30 minutes

Total Time: 2 hours, 15 minutes


  • 250ml / 1 cup warm water
  • 1 tsp dried yeast
  • 1 tsp sugar
  • 500g - 1 lb strong white bread flour
  • ½ tsp salt
  • 1 tsp dried sage (optional)
  • 1 tbsp extra virgin olive oil
  • 150g / 5 oz plain, cooked beetroot, pureed
  • 3 tbsp pumpkin seeds
  • 80g / 2 oz mature, cheddar cheese, roughly grated


  • Mix the water, the yeast and the sugar together in a jug. Set this aside for to allow the yeast to activate until there is a layer of foam on the surface, should take about 10 minutes.
  • Mix together the flour, the salt, dried sage and olive oil in a food mixer or a large roomy bowl. Make a well in the centre of the mixture, pour in the foaming yeast mixture and beetroot puree then knead with either a dough hook I a food mixer for 5 minutes, or by hand for about 10 or so until you have a smooth, light dough.
  • Cover the bowl with a clean tea cloth and set aside away from draughts and leave to rise until the dough has doubled in size – this should take about an hour. Do not try to force the dough to rise by placing it in a warm place, the longer you allow it to rise naturally, the better it will be.
  • Turn the dough onto a floured work surface and roll into a large rectangle. Sprinkle the pumpkin seeds and cheese over the surface and roll up into a log shape, tucking the ends under. Transfer the loaf on to a baking sheet and put to one side covered with a tea cloth for twenty minutes to rise for a second time. Whilst the bread is rising, preheat the oven to 220˚C/Gas Mark 7
  • Once risen for a second time, cook in the preheated, hot oven for around 25 minutes. The bread is done when it sounds slightly hollow when tapped on the bottom. The bread is best served while still warm cut into thick slices with plenty of butter and perhaps a cup of tea.
Based on a recipe from Love Beetroot and I certainly do.

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