OK, so maybe that's not exactly vegan. Let's just call this "Beet Bread" and not ask too many questions. With a tiny amount of veganization, this is from Rosalie Hurd's Ten Talents (1968):
In a blender combine:
2 c cooked beets
1/3 c agave (I want to try sorghum molasses, next time)
2 1/2 c cooking liquid from beets
Pour the results into a mixing bowl and add:
1 T salt
1/2 c oil
1/2 c ground flaxseed
2 T dried parsley
1/2 c soy flour
5 c whole wheat flour
2 1/2 T yeast
1/2 c warm water
1 t agave
Allow the yeast mixture to sit for a minute or two. Then, combine with the rest. Gradually mix in:
5 c white bread flour
(I found that it did not take the full 5 cups - more like 4, really. It will depend on many factors, so you have to go slowly and let the dough take what it needs, but no more.) Knead thoroughly. Rosalie says 5 minutes, but I think more like 10-15 is appropriate.
Place in an oiled bowl, cover and let rise. Mine rose really quickly - doubled in less than an hour. Divide into loaves. Rosalie says 4 to 5, and I got 4 loaves from the batch. Place in greased pans, cover, allow to rise again. Bake at 375 F for 40 - 50 minutes.
The result is a slightly sweet, slightly herbal (from the parsley), soft and pleasant bread. The household Beet Hater pronounced the beet flavor undetectable.
Happy MoFo everybody!