Spicy beetroot bread

Ingredients for 1 servings:

• 350 g wheat flour type 405
• 100 g rye flour type 1150
• 1 packet of dry yeast
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp caraway seeds, ground
• 80 g onion(s), finely diced
• 150 g beetroot, ready from the jar
• 60 g beetroot juice, warm
• 60 g water, warm
• 2 tsp, heaped horseradish from the jar
• Fat and flour for the mold
• Flour for the work surface

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 15 minutes

according to our own recipe

Sift both types of flour. Mix with yeast, sugar, salt, caraway seeds, and diced onion. Combine the beetroot with the water, juice, and horseradish in a mixer. Add the beetroot mixture to the flour and knead into a dough. If the dough is still too sticky, add a little more flour. The dough will be relatively soft and should only slightly stick to the bottom of the bowl. Dust the top and bottom with a little flour and let it rise until it has roughly doubled in size. This takes about 1 hour. Grease a 25cm loaf pan. Knead the risen dough slightly, shape it into a log on a floured board, and place it in the loaf pan. Let the dough rise again until it reaches the top edge of the pan. Place in a cold oven, set the temperature to 180°C (top/bottom heat), and bake the bread for about 50 minutes. Remove from the pan and let it cool on a wire rack.