Beetroot swirl marbled bread

MAKES 1 LOAF READY IN 1 HR 35 MINS, PLUS PROVING

INGREDIENTS ● 500G STRONG WHITE BREAD FLOUR, PLUS EXTRA FOR DUSTING ● 7G DRIED YEAST OR 14G FRESH YEAST ● 7G SEA SALT ● 10G OLIVE OIL ● 1 SMALL EGG, BEATEN ● 1TBSP MIXED SEEDS

FOR THE FILLING ● 2 SMALL COOKED BEETROOT, CHOPPED ● 7G FRESH DILL

● 2TSP MUSTARD

YOU WILL NEED ● 31X13CM LOAF TIN, GREASED

1

Put the flour, yeast and salt into a large mixing bowl. Mix in the oil and 300ml tepid water to make a dough. Knead for 10 mins. 2

Place the dough back in the bowl and cover with oiled cling film or a damp tea towel. Rest in a warm place until the dough doubles in size. It will take approximately 45 mins.

3

While the dough is proving, blitz the beetroot, dill and mustard together to a smooth paste. 4

Tip the dough out onto a lightly floured work surface and shape it into a 30cm square. Spread over the beetroot mixture, leaving a 5cm border. Fold the dough in 3 and press the edges to seal the beetroot inside. Twist it, so that it resembles a plait, and place in the greased tin with ends tucked under. Cover with oiled cling film or a damp tea towel. Put in a warm place for 45 mins. 5

Heat the oven to 220C/ Gas 7. Brush the top with beaten egg and sprinkle over the seeds. Bake for 35 mins. Remove the loaf from the tin and leave to cool on a wire rack.