Beet Bread Revisited

So that I don't have to post twice, please go visit Wellness Wednesday #9 on my main blog to learn about my latest adventures in breadmaking. I will post the recipe here though:

Beet Bread (adapted from A Good Cook...Ten Talents by Frank and Rosalie Hurd, published by The College Press, Collegedale, TN, 1968)

Into a blender:
1 can diced beets, including juice (abt 2 cups)
1/3 c honey
2 1/2 c warm water

In small bowl or measuring cup:
1/2 c warm water
1 t honey
2 1/2 T yeast
Dissolve and let set five minutes, while...

Put beet mix in bowl and add:
1/2 c oil (I used light olive oil)
1/2 c ground flax seed
5 1/2 c whole wheat flour (mine was fresh ground)
Yeast mixture

Mix at low speed (I used a Kitchen Aid Pro5 mixer). When thoroughly combined, allow to rest in mixing bowl for 20 minutes.

After resting, add:
5 c unbleached white flour (I used King Arthur bread flour)
1 T salt (it is important to add the salt last, AFTER the yeast has rested in the dough as described in the previous step)

Knead 5 minutes until smooth and elastic. It may take less time in the mixer. Place in oiled bowl in warm, draft free area. (I used a large stainless steel mixing bowl because it grew out of my glass mixing bowl last time) Let rise until doubled.

Oil bread pans. Shape into 3-5 loaves, depending on size of pans. (I got 3 loaves using 2 large Pampered Chef stoneware loaf pans and 1 medium glass loaf pan or 4 loaves using only one stoneware pan, two medium glass pans and one small metal pan) Allow to rise again until double.

Bake at 375* for 50 minutes until done. Time will vary depending on loaf size. The glass pan could have done with a little less time. The stoneware pans were just right at 50 minutes. Loaves are cooked through if they sound hollow when tapping the bottoms. (ADD: Lately I have been setting the timer at 35 minutes and take out the smallest one, then set another 5 mins and check the mediums and take them out and leave the large one another 5 minutes. This seemed to work well.)

Oil tops to keep soft. When thoroughly cooled , wrap and store.

My Grandma Hopkins' notes say that she used 13 1/2 c whole wheat flour and 3 1/2-4 c beets/juice. From this she made 2 medium loaves, 4 small loaves and 12 rolls.