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Digital Subscriptions > Kitchen Garden Magazine > November 2018 > USE YOUR LOAF


We might not be able to live by bread alone, but we can certainly make it irresistible. Try out these breathtaking bread recipes, hot from the oven of the ever versatile Anna Cairns Pettigrew




Preparation time: 30 minutes

Cooking time: 1 hour

■ 500g/17½oz strong stoneground white flour, plus extra for dusting

■ 1 tbsp rye flakes, or jumbo oats

■ 1 tbsp poppy seeds

■ 1 tsp fast action dry yeast

■ 1 tsp salt

■ 250g/9oz fresh beetroot

1. In a medium pan, place the whole beetroot and bring to the boil, cook for 30 minutes until tender. Once cooked, pour the pink cooking water into a jug, and reserve 260ml (9fl oz). When the beetroot is cool enough to handle, peel then grate before setting aside.

2. In a large bowl or the bowl of a stand mixer, combine the flour, yeast, salt, rye/oats and seeds. Add the grated beetroot and the now cool 260ml of cooking water and mix by hand or using the stand mixer with the dough hook attached. Knead for 5-10 minutes.

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About Kitchen Garden Magazine

Welcome to the November 2018 digital issue including exclusive videos made especially for you! This month... Can you dig it? Digging tools that take the strain. Give your fruit a winter workout Crab apple to light up plot and plate Snug fit snack food - Tasty vegetables for your small garden Bird feeders tried and tested by the pecks-perts Grow relaxing herbal teas Easy veg for kids Breads and pickles