Beetroot and Feta Bread

Breads are fun to make, with endless possibilities for flours, forms, and fillings. This beetroot and feta bread is packed with punchy, salty flavours. It’s perfect for picnics, lunches, or even as part of a dinner course. Feel free to mix things up—swap the relish, cheese, and herbs for alternatives like onion chutney, goat’s cheese, and thyme. If you want to mix things up you can substitute the relish, cheese, and herbs with alternatives. Perhaps onion chutney, goat's cheese, and thyme for instance?

Beetroot and feta bread.
Beetroot and feta bread.

Serves 12

Hands-on Time 30 minutes

Proving Time +2 hours

Baking Time 30-35 minutes

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Ingredients

  • 500g strong white bread flour (plus extra for dusting)

  • 2 tsp fast-action yeast

  • 2 tsp fine salt

  • 30g unsalted butter (softened)

  • 325ml full-fat milk

  • Oil for greasing (e.g., sunflower or vegetable)

  • 5 tbsp beetroot relish

  • 1 tbsp chopped dill

  • 120g feta

Equipment

  • Large bowl

  • Clingfilm

  • Rolling pin

  • Ruler or measuring tape

  • Spoon

  • Palette knife

  • Baking sheet

  • Baking parchment

  • Large sharp knife

  • Wire rack

Method

1. Make the dough

  • In a large bowl, combine the flour, yeast (on one side), salt (on the other), and softened butter.

  • Gradually add the milk, mixing with one hand until a soft, sticky dough forms. You may not need all the milk.

  • Lightly oil your work surface and knead the dough for 10 minutes until smooth, soft, and elastic. (Alternatively, use a stand mixer with a dough hook.)

  • Place the dough in a lightly oiled bowl, cover with oiled clingfilm, and leave to double in size (about 1 hour at room temperature or overnight in the fridge).

2. Shape the bread

  • Once risen, knock back the dough and roll it out on a lightly floured surface into a 36cm x 36cm square.

  • Spread 5 tbsp beetroot relish evenly over the dough using a palette knife, avoiding excess liquid. Sprinkle with chopped dill and crumbled feta.

  • Tightly roll the dough from the edge closest to you, ensuring the roll is as tight as possible. Place seam-side down on a parchment-lined baking sheet.

3. Cut and prove

  • Using a sharp knife, make cuts 3cm apart along the roll, cutting almost through but leaving the base intact.

  • Gently pull alternating segments outward to create a zigzag pattern, keeping the base connected.

  • Cover loosely with oiled clingfilm and leave to prove for 1 hour, or until doubled in size.

4. Bake and cool

  • Preheat the oven to 200°C/180°C (fan)/400°F/Gas Mark 6.

  • Bake the bread in the middle of the oven for 30–35 minutes. If it browns too quickly, loosely cover with foil after 20 minutes.

  • The bread is done when it sounds hollow when tapped underneath. Cool on a wire rack before serving.

Tips

  • For a softer crust, brush the baked bread with melted butter while still warm.

  • Serve fresh or store in an airtight container for up to 2 days.

Enjoy!

Beetroot and feta bread.
Beetroot and feta bread.