Posted on

Wood Fired Beetroot Bread

English beetroot’s are sensational- and this recipe is a great way to make the most of them.


  • 1 Large, or 2 small Beetroot
  • 1 Clove of garlic
  • 1 Spring Rosemary
  • 100ml Milk
  • 200ml Water
  • 10g Dried Yeast
  • 620g Strong Bread Flour
  • 10g Caster Sugar
  • 5g Salt


Start by firing up your wood fired oven to its optimum temperature and leave to cool to a great baking temperature at around 200°.

Put the beetroot in foil with the crushed garlic clove and the rosemary and wrap up tightly.

Next, roast in the oven for an hour and leave to cool- this can be done a day or 2 before if you wish.

Peel the cooled beetroot, and cut into rough 2cm cubes and pulse in a blender- you want to keep a few chunks and not end up with a smooth puree.

Mix the milk, water and yeast in a jug and allow to stand for 10 minutes.

Put the flour, sugar and salt in the mixing bowl, add the liquids, and knead for 6 minutes.

Leave the dough in the mixing bowl, cover with a cloth for 20 minutes. Mix again for 4 minutes and transfer to 2 baking tins. Proof for a further 30 minutes.

Finally, bake for 30 minutes, and cool on a wire rack at least 15 minutes before slicing.

Are you interested in our wood fired ovens? Head over to our product pages for more information.

To keep in the loop with all the latest news make sure you follow us on InstagramTwitterFacebook and Pinterest.