The sweet, earthy flavor of golden beets is ideal for this holiday bread.
Stand beets upright in a saucepan. Fill saucepan with about 1-inch of water and bring to a boil. Lower heat to a simmer, cover, and steam beets until tender, about 40 minutes.
Carefully remove beets from saucepan, peel, and coarsely chop into chunks.
Place beets in a blender and puree until smooth. Measure out 1 cup.
Preheat oven to 350 degrees F (175 degrees C).
Spray 1 large loaf pan with cooking spray.
Mix whole wheat flour, unbleached flour, baking soda, and salt together in a medium bowl.
Stir 1 cup beet puree with 1/2 cup water together in a bowl.
Beat sugar and margarine together in a large bowl with an electric hand mixer on low speed until blended.
Beat eggs and beet mixture into sugar mixture until combined.
Gradually stir flour mixture into wet ingredients, mixing after each small addition, until just combined.
Fold walnuts into batter until evenly incorporated.
Pour batter into prepared loaf pan.
Bake in preheated oven until a toothpick inserted in the center comes out clean, 55 to 65 minutes.
Per Serving: 257 calories; protein 4.3g; carbohydrates 30.8g; fat 14.1g; cholesterol 37.2mg; sodium 387.6mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as white bread.
To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.