Honey Beet Bread #BreadBakers

When God was creating seasons, he became partial to Autumn and bestowed it with boundless beauty, great warmth, and immense grandeur. By creating Autumn, God infused beauty in our lives. Beauty is a source of great happiness and bliss.

Majority of our time is being spent in the lap of nature that is so welcoming and soothing. Our curry leaf plant is full of fat caterpillars waiting for nature’s magic wand to convert them into beautiful butterflies. 

Some more caterpillars are being nourished by brinjal plants and we don’t mind the leaves being chomped but definitely wonder at the patterns carved so perfectly.

Peacock tree keeps attracting butterflies. A garden lizard is hiding on the top branches of the same tree and sunning itself while keeping an eye on them calmly.

The Yellow trumpet flowers bloom profusely inviting bees in great numbers. There is constant hum as we stand under the tree and the mild fragrance of the blooms intoxicates our senses.

My daughter while watering the plants discovered a small pumpkin hiding in the tall grass.

 We decided to make pumpkin soup for the cold evening and Honey Beet bread to go with it.

The bread has the autumnal feel to it. It turns out tasty, beety and beautiful, speckled with shreds of beets. If you love beets, you'll definitely love this bread.

Honey Beet Bread

  • 3 cups all-purpose flour
  • ¾ teaspoon salt
  • ¾ cup grated raw beets
  • 2 ¼ teaspoon instant dry yeast
  • ½ cup warm water
  • I tablespoon butter
  • 1 ½ tablespoon honey
  • ½ cup warm milk
  • 1-2 teaspoons oil (any vegetable oil)

  1. Whisk together first two ingredients in a large bowl.
  2. Squeeze out the juice from grated beets. Add grated beets to flour mix.
  3. Add honey to water and mix well. Add yeast and cover for 10 minutes. Yeast  should begin to foam. Add butter.
  4. Add liquid ingredients to dry ingredients and knead dough. Keep adding warm milk while kneading to get a very soft and supple dough.
  5. Transfer dough to a greased bowl. Turn around dough so that it is evenly coated with oil. Cover and keep in a dry and warm place to rise for 1 hour or until double.
  6. Punch dough and knead for another 4 -5 minutes. Cover and let rest for 5 minutes.
  7. Transfer dough to a floured counter. Roll it out into a rectangle not bigger than the width of the pan you are using. Roll the dough towards you, tightly. Pinch seams to seal. Place it in a greased 8 ½ x 4 ½ inch loaf pan with the seam side down.
  8. Cover with a kitchen cloth and leave it to rise for 1 hour or till it crests above the rim of the pan.
  9. During the last 10 minutes of rising, preheat oven to 180 degrees C.
  10. Bake for 35 to 40 minutes or till it turns golden from the top and the bottom sounds hollow when tapped. If the bread appears to be browning too quickly, cover with a foil.
  11. Remove from the pan after 10 minutes. Cool in the rack.
  12. Slice next day.

    #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient.
    Our host this month is Karen Kerr who  blogs at - http://www.karenskitchenstories.com/ I admire her baking skills.Thank you, Karen for the interesting theme and for hosting the event.  She chose root vegetables as the theme this month. Follow our Pinterest board right here.Links are also updated each month on this home page.
    This is what we baked this month.........

  • Beetroot Bread from Sara's Tasty Buds
  • Caramelized Onion Cheddar Bread from Hezzi-D's Cooks and Books
  • Caramelized Onion Gouda Casatiello from Hostess at Heart
  • Carrot Spiced and Teff Bread from kidsandchic
  • Garlic Cheese Bombs from Sizzling Tastebuds
  • Ginger Sweet Rolls from Passion Kneaded
  • Honey Beet Bread from Ambrosia
  • Korean Onion Bread from Gayathri's Cook Spot
  • Potato Dinner Rolls from Cook's Hideout
  • Pull Apart Onion Bread from A Day in the Life on the Farm
  • Rustic Parsnip Bread from Food Lust People Love
  • Sourdough Onion Pockets from Karen's Kitchen Stories
  • Sweet Potato Bread from Cindy's Recipes and Writings
  • Colocasia Root (Taro Root) Flatbread from Mayuri's Jikoni
  • Garlic and Herb Wreath Bread from Herbivore Cucina
  • Stuffed Aloo Parathas from Sneha's Recipes
  • Parsnip, Asiago, and Sage Bread from A Shaggy Dough Story
  • BreadBakers

    If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].

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    1. Your bread is so beautiful!! Love the red speckles, and I'm sure it's delicious. Thank you too for the stroll through your garden =)

    2. What a beautiful post. All the photos, including the pic of the bread, started my morning off perfectly. It is going to be a beautiful day and it all started with your post. Thanks Namita.

    3. Love the colour of the bread from the grated beetroot.......