Braided Beetroot Loaf

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Soft, tender and delicate, enriched with both egg and butter, this braided beetroot bread topped with black sesame seeds is so easy and fun to make and perfect for breakfast or brunch. It's fantastic to enjoy with soup, salad, fruit spread or simple with butter.

500 g Spelt bread flour
220 ml Beet juice, lukewarm
1 Egg, room-temperature
8 g Salt
15 g Fresh yeast, crumbled
30 g Coconut sugar
100 g Unsalted butter, room-temperature
1 Small egg, beaten
2 tsp Black sesame seeds for topping

Place everything except the butter in the bowl of an electric mixer fitted with a dough hook. Stir on low speed until everything comes together. Now turn up the speed, and cut in butter and knead until you have a soft, elastic dough, about 10 minutes.
Form dough into a ball and place in a lightly oiled bowl. Cover with a lightly oiled piece of plastic wrap, then stand in a warm place for 1 hour or until doubled in size.
Place dough on a lightly floured work surface. Divide into 6 pieces and roll each into a strand
©angiesrecipes, about 40cm long.
Place 3 strands side-by-side on the baking sheet, with a small space between each. Form into a plait, tucking the ends under. Repeat with remaining dough. Cover again, and stand for a further 1 hour or until almost doubled.
Preheat the oven to 180C/350F. Brush the loaves with egg and sprinkle with black sesame seeds. Bake for 25-30 minutes. Cool on a wire rack, then serve with butter, if desired.

Braided Beetroot Loaf

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