John Myers
Quick Ricotta Bread
The perfect quick ricotta bread recipe with a picture and simple step-by-step instructions.
- 125 g Wheat flour
- 125 g Rye flour
- 1 tsp Baking soda
- 1 tsp Sea-Salt
- 1 tbsp Cane sugar
- 100 g Ricotta
- 100 g Milk
- 75 g Beet juice
- 1 tbsp Oatmeal
- Mix the two flours with the sugar, salt and baking soda in a bowl and make a well in the middle. Put the ricotta, milk and beet juice in there and mix everything with the dough hook of the food processor. Not for too long, but in such a way that the ingredients are just well mixed.
- Line a small cake tin with baking paper – see my tip: http://www./tipp/440/Backpapier.html
- Now pour in the dough and smooth it out, sprinkle with the oat flakes and bake in the oven preheated to 180 degrees for 30 minutes.
NOTE
- The syrup makes the bread very dark, especially the crust, but it’s not burnt, so don’t worry if it looks dark.
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