Bread dough on water

I tried to do this when I had a medium-sized beetroot lying around. I cleaned it and rubbed it on a very, very fine grater and boiled it in half a liter of water for a couple of minutes after boiling. Here in this very water, when it finally cooled down to a temperature slightly warmer than room temperature, I diluted sugar with salt and butter, and then poured dry yeast and flour into the same place, and kneaded such a crunchy dough, gradually adding flour to get a normal consistency of bread dough. I baked it in different ways: both on a baking sheet and in a bread maker and in special forms for bread. If the oven is in the oven, then about twenty minutes - almost at the maximum, and then the same amount at a temperature of 150 C - 160 C and literally ten minutes at 100 C. It turns out just wonderful, no matter what you cook from this dough: you can make a loaf of bread, or you can make small loaves the size of buns. In short, a lot of varieties of flour food are obtained from this dough for bread on beetroot.