Juice the raw beetroots with a juicer attachment. You need 300ml beetroot juice in total, so start with 3 beetroots then juice more if needed. The pulp is not needed so it can be composted.
Pour the beetroot juice into the mixer’s bowl then add the flours and oil. Add the salt to the one side of the bowl then crumble the yeast into the other side of the bowl.
Begin kneading the dough on a slow speed initially with the dough hook attachment. Knead for 4-5 minutes before increasing speed on the mixer to medium, kneading for a further 4-5 minutes. In total the dough will need to be kneaded for about 8 minutes or until the windowpane effect has been achieved.
The dough should be soft and elastic and will come away from the sides of the bowl.
Place the dough in an oiled bowl, cover with a damp tea towel or wrap in cling film and leave to prove for 60 to 90 minutes, until doubled in size.
Turn the proved dough out onto a clean surface and knock it back. Dust your hands with flour if needed, but avoid adding more flour to the dough itself. Divide the dough into two equal portions and shape into neat rounds. The dough may haven’t tightened at this stage so leave to rest on the counter for about 5 minutes.
Shape the rested dough into two loaves, placing each into a 1lb loaf tin, or if you prefer a large family loaf just use one 2lb loaf tin. Cover and allow to prove again for about 50-60 minutes. Your loaf should come to just below the rim of your loaf tin.
Preheat the oven to 250°C / 230°C fan. Place a roasting tray into the base of the oven to preheat at the same time. When ready to bake, spray the tops of the loaves with water then place the loaves into the oven and pour in water from a boiling kettle into the hot roasting tray which should release a blast of steam. Bake the loaves for about 30-35 minutes.
Once baked, resist the temptation to get stuck in until the loaf cools. Enjoy.