Beetroot and hemp seed bread

Ingredients for 1 servings:

• 2 tsp coriander seeds
• 1 tsp fennel seeds
• 475 g wheat flour type 550
• ¼ tsp dry yeast
• 2 tbsp hemp seeds, hulled
• 10 g salt
• 150 g beetroot
• 350 ml water, cold

Instructions

Working time approx. 20 minutes; Rest time approx. 20 hours; Cooking/baking time approx. 45 minutes; Total time approx. 21 hours 5 minutes

baked in a cast iron roaster

The day before, roughly crush the coriander and fennel in a mortar. Mix the flour, dry yeast, coriander, fennel, hemp seeds, and salt in a bowl. Peel the fresh beetroot, coarsely grate it, and stir it in with cold water. Cover the dough and let it rest for 18 hours at room temperature (18-21 degrees Celsius). The next day, generously flour the work surface. Slide the soft dough out of the bowl onto the surface and sprinkle with flour. Using a dough scraper, fold it over first from the right and left, then from the top and bottom, until the dough becomes noticeably firmer. Generously flour the proving basket. Place the dough in the basket, seam-down, and cover. Let it rise for another 2 hours at room temperature. Approximately 30 minutes before the end of the proving time, preheat a cast-iron roasting pan (approx. 20 cm in diameter) with a lid in the oven to 250°C. Remove the hot roasting pan from the oven and place the fairly soft, floured dough upside down into the roasting pan. Place the roasting pan in the oven, cover, and bake on the middle rack for 30 minutes. Then reduce the temperature to 230°C, remove the lid, and bake the bread uncovered for 15 minutes until crisp and brown. Remove the bread and let it cool completely on a wire rack.