I made beet bread last night. The outer color was bright red but the crumb was a reddish brown. The taste was great. My only difficulty with it was a massive oven spring. I thought that I had allowed it proof long enough. It had doubled in size and when I pressed my finger to the side it held my print. All signs pointed to proofed. When I put it into the oven it nearly doubled again! Everything about this bread was good except that it looked destroyed due to the crippling oven-spring. Ideas?
I have pictures and the formula on my blog. http://veggieinmilwaukee.wordpress.com