John Myers
Beetroot Bread from My Test Kitchen
The perfect beetroot bread from my test kitchen recipe with a picture and simple step-by-step instructions.
- 400 g Spelled flour type 1050
- 250 g Ground wheat grains
- 1 bag Organic dry yeast 9 gr.
- 1 tbsp Extra fine sugar
- 1 tsp Salt
- 150 ml Sweet cream
- 5 tbsp Sunflower seeds
- 350 g Beetroot cooked + pureed
- Peel the beetroot, wash, cut into small pieces and boil (without adding salt), puree (without juice) and let cool a little.
- In the meantime, weigh the flour in a bowl, grind the wheat and weigh it in the bowl, add the dry yeast, salt and sunflower seeds, mix the dry ingredients well.
- Let the cream get a little lukewarm and add to the flour mixture, Now stir the pureed beetroot into the dough or let it stir 🙂 I do it with the food processor. If the dough is not firm enough, simply add a little flour until the dough separates from the bowl.
- Cover the dough and let rise for about 60-80 minutes. Knead again briefly and put in a prepared mold. I took a ceramic pan here and lined it with baking paper. Cut into the top of the bread and let rise for another 30 minutes.
- Preheat the oven to 200 degrees. I put a bowl of cold water in the oven at the bottom. Bake the bread at 170 – 180 degrees for about 1 hour. Check the bread with the knock test and if it sounds holy, turn the bread out and let it cool down completely.
- Note: the taste of the beetroot is completely gone
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