If you use fresh beetroot: Wash beetroots. Cut the tops leaving 10 cm. Place in your autocooker without peeling with ½ teaspoon of salt. Cook during 30 minutes. Leave to cool.

Mix beetroot with water in an eletric mixer to obtain a purée.

Mix flour with salt. Add beetroot purée and fresh yeast. Mix with your hand until you get an homogeous dough. This is normal if the dough still is a bit sticky but not too much.

Wrap in cling film leaving some space allowing the dough to raise. Let rest for 1 hour 30 minutes.

Form bread and place on a baking tray covered with greaseproof paper.

Brush water on top of bread and leave to rest for another 30 minutes.

Preheat oven to 180°C (350°F).

Add an oven cup filled with water next to the bread and bake for 30 minutes. Leave to cool.