About Us

Well Bread! is a small supplier of Artisan Breads and baked goods, local to Brixham in glorious South Devon.
We specialise in Organic Sourdoughs, made with Spelt and Rye, as well as Sweet and Savoury Rolls, Ciabatta and Focaccia.
We also make savoury snacks in a variety of flavours.
Yvonne and Richard hope you enjoy our products, available at selected locations in Torbay.
If you do, tell your friends so that we can grow. If you don't, please tell us, so that we can improve. Call on 07791 058070 or email at wellbread.brixham@gmail.com

Sunday, 19 July 2015

Cheese and Beetroot Bread

As it's the weekend, I get the chance to have a play with ingredients to see what I can come up with.

This week its the turn of grated Beetroot and some strong cheese, Cornish Tickler to be precise. I had brought a pack of cooked beetroot and intended to use the liquid as well.

250g grated beetroot and 25 g water from the pack

100 g cheese, in cubes
Because of the added water in the beetroot, I modified the liquid in the mixture, reducing it by 75g. I also substituted 50g of olive oil for water and added 20 g of coarse semolina.

So the actual formula was:-

500g Flour,
20 g Coarse Semolina,
50g Olive Oil,
225g Water,
250g grated Beetroot with 25 g liquid,
100g Cheese, in cubes,
10g Yeast
10g Salt

I mixed everything together and kneaded in my Kenwood for 5 minutes on low speed. Then I put it in the oven to prove as usual. 

This involves putting a pan of boiling water in the base of the oven and adding the dough in a bowl. I then turn the oven to MAX for 1 minute ONLY, to create a warm, wet atmosphere. I then ignore the oven for 90 minutes. It seems to work as well as the £140 prover they sell in Lakeland.

After they had proved I shaped them into tins,

and left them for another hour.

They then had 30 minutes at 220°C with steam.

and after letting them cool, I cut a slice, hoping to get a piece of cheese.

and I did!

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