BEETROOT SWIRL MARBLED BREAD

The beetroot gives the bread a wonderful earthy flavour, lifted by the mustard. Mixed seeds add a touch of colour to the top of the loaf, and they crack and toast while the bread is in the oven.

MAKES 1 LOAF

✣ 500g (1lb 2oz) strong white bread flour, plus extra for dusting

✣ 7g sachet fast-action dried yeast or 15g (½oz) fresh

✣ 1tsp sea salt

✣ 1tbsp olive oil

✣ 1 egg, beaten

✣ 1tbsp mixed seeds

For the filling:

✣ 2 small cooked beetroot, chopped

✣ 1tbsp chopped fresh dill

✣ 2tsp mustard

You will need:

✣ 30 x 13cm (12 x 5in) loaf tin, greased

1

Put the flour, yeast and salt into a large mixing bowl. Mix in the oil and 300ml (10fl oz) lukewarm water to create a dough. Knead the dough for 10 mins until smooth and springy.

2

Put the dough back into the bowl and cover with oiled cling film or a damp tea towel. Rest in a warm place for 45-60 mins until the dough doubles in size. 3

Meanwhile, whizz the beetroot, dill and mustard together in a food processor to make a smooth paste.

Tip the dough out onto a lightly floured work surface and shape it into a 30cm (12in) square. Spread over the beetroot mixture, leaving a 5cm (2in) 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 oiled tin with ends tucked under. Cover with oiled cling film or a damp tea towel. Put in a warm place for 45 mins until well risen. 4

Heat 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 cool on a wire rack. >>