Beetroot & seed bread

MAKES 1 LARGE LOAF

Okay, so pink bread may remind you of a kid’s party, but let me assure you, this bread is so delicious, your friends will be asking for the recipe!

1 tsp sugar

230ml warm water

1 tsp yeast

400g cooked beetroot,

pureed

3½ cups high- grade flour

2 tsp caraway seeds

¼ cup sunflower seeds

1 tsp salt

A little oil for kneading

1 In a large bowl or the bowl of a standing mixer, dissolve the sugar in the water. Sprinkle over the yeast and leave in a warm place until frothy.

2 Add the beetroot puree, flour, seeds and salt. Mix to a sticky dough, either with a butter knife or using the dough hook and a mixer.

3 Cover and leave for 10 minutes. With oiled hands or using the mixer, knead for 30 seconds. Cover and leave for another 10 minutes, then knead again. Leave for a final 10 minutes. Knead again.

4 Place in a large, floured loaf tin. Cover loosely with a plastic bag and leave in a warm place for 1 hour.

5 Heat oven to 180 ºC fan bake. Bake bread for 30- 40 minutes. Turn out and place the loaf directly on the oven rack.

Cook for a further 10 minutes. This gives a nice crust.

6 Cool, slice and eat!