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Beetroot bread for the bread maker

updated

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Ingredients for 1 servings:

  • 455 ml beetroot juice, lukewarm
  • 20 g butter
  • 2 tsp salt
  • 1 tsp honey, optional
  • 325 g wholemeal spelt flour
  • 325 g spelt flour type 630 or 1050
  • 1 tbsp bread spice mix
  • 1 bag(s) of dry yeast
  • 100 g hazelnuts, coarsely chopped
  • 1 tsp, heaped wholemeal spelt flour for sprinkling

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 5 minutes

the slightly different bread

Heat the beetroot juice to lukewarm, add it to the baking pan along with the other ingredients, one at a time, and then add it to the bread maker. Setting: Normal Size: 1200 g Browning: Normal Most bread makers today have a quick-bake function, which can reduce the baking time by almost an hour. It worked well for me with this bread. Add the hazelnuts when the beep sounds. One hour before the end of the baking time, sprinkle a teaspoon of wholemeal flour over the bread using a tea strainer.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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