Herb and Walnut Beet Bread

I was smashing up some beets that I was going to use to make pasta when, this idea came to me. I make a winter squash bread, why couldn't I make a beet bread! Of course I had enough smashed beets to do both!

1 C smashed roasted beets, from Old Path,The Farm or Gaia's Breath ***
2 1/2 c unbleached all-purpose flour
1 c whole wheat flour
1 tsp salt
1 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
1/2 c toasted chopped walnuts
1 c warm water (about 110 degrees F)
2 1/4 tsp dry active yeast (one packet)
1 tbsp Wild Mountain Apiaries Buckwheat Honey

*** Using one bunch, clean beets and remove tops, leaving about 1". Place in roasting pan, drizzle with oil. Place in a 350 degrees F oven, and roast for about 1 hour, or until a knife inserted receives no resistance. Allow to cool, until you can handle them with getting "hot hands", and peel, cutting off tops and root ends. Allow to cool completely. Place in food processor (or use a potato masher), and whiz into a mash.

In a large mixing bowl, add hot water. Sprinkle yeast over the water, then stir in honey. Let this stand for about 5 minutes. Stir in whole wheat flour, beets and herbs. Let this stand for about 5 minutes. Stir in walnuts

Start stirring AP flour, about 1/2 c at a time (you can do this in a mixer as well). When the dough get thick and harder to stir, turn dough out onto a floured work surface. Continue to add flour, and knead the dough 6-8 minutes or until the dough is smooth and slightly sticky. (should be sticky to touch, but no dough will cling to your hand.) Form into a ball.

Place 2 tbsp oil in a large bowl. Place dough in bowl, rotating to cover with oil. Drape a towel over the bowl. Set aside in a warm area (on top of the refrigerator is a good spot), free from cool drafts. Let rest for 1 1/2 hours.

Pour dough out onto a lightly floured work surface. Deflate, by gently kneading for 1 minute. Divide the dough in half, and roughly shape into rounds. Place on lightly floured surface, cover with a towel and let rest for 10 minutes.

Line a baking sheet with parchment paper, and sprinkle liberally with cornmeal. Knead each portion of dough into a tight ball form, and place on baking sheet. Lightly oil the tops, and place a towel over. Let rest for 45 minutes.

Preheat oven to 400 degrees F. Slash and X on top of bread using a razor or very sharp knife. (just score the surface) Bake for 30-35 minutes at 400 degrees F.

Remove to a cooling rack. Allow to cool before slicing. (if you cut the bread while warm, it will dry the bread out, unless of course you will be serving the entire loaf to be eaten).

This great toasted, or have a grilled feta and basil sandwich, with a salad!