Oil the base and sides of a 900g (2lb) loaf tin (pan) with the oil; mine is 21 x 11 x 7cm (8¼ x 4¼ x 2¾in). Line the base with baking parchment.

In a small bowl or measuring jug, combine the warm water, molasses and yeast well. Leave for 10 minutes; the mixture will form a frothy top.

Combine the flours and salt in a bowl, then incorporate the sultanas (golden raisins), walnuts and caraway seeds. Add the grated beetroot (beet) to the yeast mix, stir it in, then add this to the dry ingredients, mixing with a wooden spoon. The dough should be quite sticky, but not runny. Place the dough in the prepared tin (pan), smooth out the top with a step or cranked palette knife or the back of a spoon, making sure there are no air gaps, especially in the corners of the tin (pan). Bang the tin (pan) once on a work surface, cover with a tea towel and leave to rise in a warm-ish place for 1 hour; the loaf should just be rising up over the edge of the tin (pan).

Preheat the oven to 200°C/400°F/gas mark 6. Bake for 20 minutes. Reduce the oven temperature to 190°C/375°F/gas mark 5 and bake for a further 30 minutes. Remove the loaf from the oven, carefully slide a knife around the edge, then remove it from the tin (pan). Reduce the oven temperature again, this time to 160°C/325°F/gas mark 3, place the loaf on a baking tray (sheet) and bake for a further 30 minutes.

Leave to cool for about 30 minutes on a wire rack, then serve. Store in a paper bag in the fridge (as it’s quite a moist bread) for up to 5 days. This loaf freezes well, too, either whole or cut into slices (see page 17), for up to 1 month.

By Henrietta Inman.