Beetroot bread with fresh herbs

Ingredients for 1 servings:

• 250 g spelt flour
• 10 g yeast, fresh
• 0.33 tsp honey
• 175 ml water, lukewarm
• 50 g sunflower seeds
• 10 g chia seeds, if desired
• 1 beetroot, peeled, approx. 70 – 100 g
• 1 tbsp fruit vinegar
• 1 tsp salt
• 1 handful of fresh herbs of your choice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

quick to make, no rising time, juicy and delicious

Mix the yeast with the honey; it will then become liquid. Place the dry ingredients in a bowl and mix. Peel and coarsely grate the beetroot, wash and finely chop the herbs (I used chives, rosemary, parsley, thyme, and sage). Add the liquid yeast, lukewarm water, and vinegar to the dry ingredients and knead thoroughly, ideally using the dough hook on a hand mixer. Finally, knead in the beetroot and herbs. Line a small loaf pan with baking paper and pour in the sticky dough. Place in a cold oven and bake at 200°C (top/bottom heat) for about 1 hour. This recipe is really designed for a very small loaf and a small loaf pan—fresh bread tastes best, after all, and so it’s also suitable for mini ovens and single-person households. However, the quantities can easily be doubled for a regular loaf pan.