Saturday, 16 February 2013

Flicking through the pages of the new Cook supplement in the Guardian on Saturday I was shocked to see the Hot Pink Spelt flour beetroot bread recipe I had submitted last week. I am so delighted to have been selected and published for the Reader's recipe swap and hope lots of budding cooks have the chance to follow my recipe.

Here is the link to the site:

This is light and fluffy with a sharp, tangy taste from the beetroot. It's perfect toasted and spread with homemade chutney. Rebecca Willmott, Lancaster
Makes one loaf
400g strong white bread flour, plus extra to dust
100g spelt flour
1 tbsp fresh yeast
25g butter
2 medium-size peeled and cooked beetroots, finely chopped
A pinch of salt
1 tsp brown sugar
1 tsp cinnamon or crushed thyme (optional)
350ml water
Oil, for greasing
1 Put both flours in a large bowl along with the yeast and mix. Crumble the butter into the mixture until it resembles fine crumbs.
2 Add the chopped beetroot, salt and sugar and mix thoroughly. You can also add cinnamon or thyme to make it sweet or savoury. Add enough water to make the mixture sticky, then mix until firm.
3 Lightly flour a clean surface and knead the dough for five minutes until it's firm.
4 Return the dough to the bowl, cover and leave for 1½ hours until it has doubled in size.
5 Preheat the oven to 180C/350F/gas mark 4. Knead the dough lightly, place in an oiled loaf tin and leave for 20 minutes, then bake for 50 minutes.
6 Leave to cool for a few hours to let the yeast settle down. Slice and enjoy!

Hot pink beetroot and spelt flour bread Photograph: Jill Mead for the Guardian