Clean the beetroot and slice off the roots.

In a pan, add enough water and beetroot and allow it to boil until they are tender.

Allow it to cool completely.

Remove the skin of beetroot and chop into cubes.

Use the water to grind the cubes to fine puree.

Set aside.

Mix together bread flour, instant yeast and enough puree to make a thick dough.

Set aside for 45 minutes.

Mix together 300 gm bread flour and enough puree to make a shaggy dough.

Cover and set aside for 45 minutes.

In a bowl, combine the autolysis mix and the pre ferment. If kneading by hand, mix both thoroughly, take it onto counter and knead for 6-7 minutes. If using a mixer, knead with dough hook for 5 minutes.

Add butter and salt.

Knead it for further 5 minutes, either by hand or in stand mixer.

Transfer dough to an oiled bowl, cover with cling film and set aside until double in volume. It may take anywhere from 45 minutes to 75 minutes.

Press the dough to de gas it.

Shape it into a smooth round and place it inside a 5” cube tin which has been greased with butter.

Cover with cling film and set aside until the dough reaches the rim.

Preheat your oven to 200C.

Bake the bread for 40-45 minutes in preheated oven.

Remove from the oven and let it sit on wire rack for five minutes.

Remove the loaf from the tin and allow it to cool completely.

Cover the loaf with cling film and foil and let it sit overnight on counter.

Next day, slice it up and serve.