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?
Serves 12
Hands-on Time 30 minutes
Proving Time +2 hours
Baking Time 30-35 minutes
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!
