The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

SD Beet Sandwich loaves inspired by Miwaukeecooking

althetrainer's picture
althetrainer

SD Beet Sandwich loaves inspired by Miwaukeecooking

Miwaukeecooking posted a beet bread picture a few days ago.  Made me wanted to try it out.  My first attempt failed because I accidentally turned on the oven while the dough was still rising in it.  Today, I tried again.  What beautiful color of the dough!




Then I divided the dough to make two loaves:



Quite a bit of oven spring and the crust was purple but the crumb was brown. I used mostly whole wheat flour. Wonder if I used AP flour the color would turn out differently. Loaf #1:



Loaf #2



And of course, the crumb shot:



Al


ehanner's picture
ehanner

It is interesting that the color changes on the inside. The bread looks great and I would guess it is loaded with nutrients from the beets.


Maybe one of our resident scientists will see this and offer an explanation of why the color changes.


Regardless, it's a neat looking loaf. Thanks for sharing.


Eric

althetrainer's picture
althetrainer

Thanks Eric!


I notice the purple color goes around the loaf where it was in contact with the loaf pan.  The very bright purple part indicates the amount of oven spring.  I am interested to find out why the color changed as well.


Al





Marni's picture
Marni

How does it taste?  Is the beet taste noticable?  We love beets, they have such an earthy flavor, buthow do they effect the bread?  Have you made a sandwich, and what fillings work well?  I really think I'll try this.  Thanks.


Marni

althetrainer's picture
althetrainer

Mini, it tastes very good.  Tried a slice early this morning for breakfast.  The flavor was very subtle but it's there.  When I came home from shopping I ate another slice.  The flavor was stronger.  It's sourdough so I assume the flavor will get even better in the next two days.


I got a lot of oven spring (the bright purple part of the loaf) and I assume it's due to the high sugar content of the beets.  This SD bread is also a bit sweeter than my other SD versions.  Hubby loved it.  Little man tried it and said "Hmmm, tastes like meat!".  Not sure how but it does have a very distinct flavor to it.  I am not a big beet fan so can't really say if the distinct flavor was from the beet but I liked it.  The crumb developed very nicely and is very soft. 



I haven't made a sandwich yet. I made hubby and little man some brown sushi rice balls last night for today's lunch. I would use fish: salmon or tuna, in for fillings. If you grill the fish with sage, basil, and rosemary, I bet the flavors will compliment each other very nicely.


Al



Mini Oven's picture
Mini Oven

salad in a sandwich.  Anything with horseradish would be good too! 


Mini Oven

althetrainer's picture
althetrainer

I might as well try that too!  Thanks for the idea!  Al


Frequent Flyer's picture
Frequent Flyer

that's a gorgeous loaf.  I've looked for Milwaukee cooking and Miwaukeecooking and failed to find the source of the recipe.  Can you point me in the right direction?

althetrainer's picture
althetrainer

Thanks!  Here is a link to Miwaukeecooking's post:


http://veggieinmilwaukee.wordpress.com/2010/01/14/beet-bread/


Happy baking!


Al

JoMama's picture
JoMama

Looks great!

mountaineer cookie company's picture
mountaineer coo...

That's what my girls call it.  I started making Beet bread last year for a farmers market,  I found that it kinda attracted people to my table.  It is a wonderful bread, my girls would never know it was good for them.  Your's  looks great!!


 

Gourmand2go's picture
Gourmand2go

My first guess about the colour changing from pink to brown would be that beets contain a lot of simple sugar, which would caramelize during baking.  Caramelization of sugars during baking is most noticeable on the top of the crust, but not so much where it's in contact with the pan.