Category: Basic Breads

Beetroot Bread

Makes: 2 round Beetroot Breads
Oven: 200 °C / 400 °F
Preparation Time: 1 hour and 40 minutes
Baking Time: 25 - 30 minutes
500 g Cake flour (4 x 250 ml / 4 cups)
10 ml Salt (2 tsp)
5 ml Sugar (1 tsp)
45 g Margarine (3 tbsp)
10 g Anchor Instant Yeast (1 packet)
300 ml Lukewarm water (approx. 1¼ cups)
125 ml Cooked, grated beetroot (½ cup) (± 2 beetroots)
  1. Mix all dry ingredients together, then rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
  2. Add enough lukewarm water to form a soft dough and knead the dough well until smooth and elastic, about 5 minutes.
  3. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.
  4. Knock the dough down and divide into 2 equal pieces. Work the grated beetroot into one piece of dough, until well distributed.
  5. Divide the white and the red pieces into 2 equal pieces and then work the two colours together for a marbled effect. Do not over-mix.
  6. Shape each piece into a round ball, place onto a greased baking tray and dust with flour. Cut slits on top for a fancy pattern.
  7. Cover with greased plastic and allow to rise in a warm place until double in volume, about 25 – 30 minutes.
  8. Bake in a preheated oven at  200 °C / 400 °F for 25 – 30 minutes, or until golden brown.


Cook beetroots in the microwave oven, by placing the fresh beetroots in a microwave-proof bowl with 60 ml (1/4 cup) water. Cover with plastic wrap. Pierce the plastic with a sharp knife. Microwave at 100 % power (high) for 3 to 5 minutes. Leave to stand for 2 minutes. Beetroots are sufficiently cooked when soft in the centre. Leave to cool.