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1
For the beetroot dough: In mixing bowl combine flour, sugar, yeast and salt, mix on low speed for one minute.
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2
Add 160 ml beetroot juice and mix on low speed for one minute.
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3
Add in the butter and knead until smooth and elastic, about 10-15 minutes at medium speed.
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4
Cover dough with towel and let it rise in a warm place until volume doubles in size.
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5
Prepare the light dough the same way. In a mixing bowl combine flour, sugar, yeast and salt, mix on low speed for one minute.
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6
Add 160 ml of water and mix on low speed for one minute.
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7
Add in the butter and kneed until smooth and elastic, about 10-15 minutes at medium speed.
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8
Cover dough with towel and let it rise in a warm place until volume doubles in size.
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9
Punch the beetroot dough down. Cut dough into 8 pieces. Make round balls out of the dough pieces . Punch the light dough down. Cut dough into 8 pieces. Make round balls out of the dough pieces.
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10
First place beetroot ball into a greased loaf pan. Next place a light dough ball into the pan next to the first beetroot ball. Finish placing the balls into the pan in a checkerboard pattern. I've done this in the photo above.
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11
Cover with a tea towel and allow to rise for 45 minutes.
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12
Bake at 200C degree for 45 minutes.
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13
Serve and enjoy.
