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🍽️ Moist Beetroot Bread

194 kcal · 30 min · 4 servings

Ingredients

• 250 g beetroot (pre-cooked; vacuum-sealed)
• 250 ml beetroot juice
• 0.5 cube yeast
• 1 tsp honey
• 400 g spelt whole grain flour
• 100 g spelt flour Type 630
• 1 tsp salt
• 2 tbsp olive oil
• 2 tbsp pumpkin seeds (à 15 g)
• 1 tsp apple cider vinegar

Instructions

1. 1. Cut the beetroot into small cubes.
2. 2. Blend the cubes along with the released juice until smooth.
3. 3. Transfer the puree into a large bowl.
4. 4. Crumble the fresh yeast directly into the puree.
5. 5. Add the honey.
6. 6. Stir the mixture until the yeast has completely dissolved.
7. 7. Cover the bowl.
8. 8. Let the mixture rest for 10 minutes until small bubbles form.
9. 9. Add the flour, salt, oil, and one teaspoon of apple cider vinegar.
10. 10. Knead the ingredients for 5 to 7 minutes until you have a smooth dough.
11. 11. The dough should be slightly sticky.
12. 12. If the dough seems too dry, add 1 to 2 tablespoons of water.
13. 13. Cover the dough.
14. 14. Let it rise in a warm place for 60 minutes.
15. 15. The dough should have increased significantly in volume.
16. 16. Line a loaf pan with baking paper.
17. 17. Fill the pan with the dough.
18. 18. Smooth the surface of the dough.
19. 19. Sprinkle the surface with seeds if desired.
20. 20. Cover the pan.
21. 21. Let the dough rest in a warm place for another 20 to 30 minutes.
22. 22. Preheat the oven to 200 °C (convection 180 °C or gas mark 3).
23. 23. Bake the bread for 40 to 45 minutes.
24. 24. The bread is done when it is golden brown.
25. 25. Tap the bottom of the bread.
26. 26. It should sound hollow.
27. 27. Let the bread cool in the pan for 10 minutes.
28. 28. Remove the bread from the pan.
29. 29. Place it on a wire rack.
30. 30. Let the bread cool completely.
31. 31. Only then slice the bread.

Nutrition per serving

• kcal: 194
• Protein: 7 g · Fett/Fat: 4 g · Carbs: 31 g