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Beet Bread

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  • Prep 2 hr 25 min
  • Total 2 hr 55 min
  • Servings 1
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A delicious (and fun-colored!) free-form loaf of bread made with raw beets.
by: Girl vs Dough
Updated Mar 7, 2017
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  • 3/4 cup warm water
  • 1 1/2 cups raw beet puree (about 2 1/2 peeled medium beets)*
  • 3 1/2 cups Gold Medal™ unbleached all-purpose flour
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 2 1/4 teaspoons active dry yeast


  • 1
    In a small bowl, combine yeast, sugar and water. Let rest 5 minutes.
  • 2
    In the bowl of a stand mixer fixed with the paddle attachment, combine flour and salt. Add in yeast mixture, beet puree and olive oil. Mix until just combined.
  • 3
    Knead, by hand or in a stand mixer fixed with the dough hook, about 10 minutes or until dough is smooth and elastic. Place dough in a lightly greased bowl, cover and let rise until doubled, about 1 to 1 1/2 hours.
  • 4
    Remove risen dough from bowl and shape into a round ball. Place dough on a baking stone or parchment paper-lined baking sheet and cover loosely with a lightly greased piece of plastic wrap. Let rise until doubled, about 45 minutes to 1 hour.
  • 5
    Preheat oven to 375°F with an empty broiler pan placed on the rack beneath where you'll put the baking stone or sheet. Before baking the bread, sprinkle the top with a little flour and make an X shape on the top with a serrated knife.
  • 6
    Place the bread in the oven and pour 1 cup hot water into the broiler pan, closing the oven door immediately. Bake 30 to 35 minutes, or until a thermometer inserted in the bottom center of the loaf reads 190°F.
  • 7
    Allow bread to cool completely on a cooling rack before slicing or serving.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Did you have any idea you can turn beets into bread? Me either. Before Erin, one of my editors at Tablespoon, mentioned Beet Bread, I had no idea the stuff existed. But now that I do, I can promise you it’s one of my favorite breads to make and to eat! Besides its unique, bright red color, the flavor of Beet Bread sets it apart from any other bread I’ve tasted. Admittedly, it has a very mild hint of raw beet flavor, but even the most skeptical beet eater would enjoy this dense, soft bread. If you didn’t know it was Beet Bread, you probably wouldn’t even notice the beet flavor – it’s that subtle. This bread, like potato bread, also rises extremely well. Maybe beets, like potatoes, have that magic fast-rising secret (that I haven’t figured out yet!). This is one of the easiest artisan free-form loaves you can make. Plus, the color is fun – and that’s enough of an excuse for me to get baking. Speaking of color – be sure to wear gloves when handling the raw beets, and clean up any surfaces that were touched by beet juice right away, as the juice stains pretty easily. I didn’t follow my own rules, leaving me – pardon the pun – a bit red-handed after making this bread! Sliced Beet Bread is perfect for Panini sandwiches with melted cheese (we made Reubens – amazing!) or toasted and smothered with a pat of butter. If you’ve ever wanted to make an easy but “different” type of bread, this is the recipe for you.
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