Beetroot Bread

Ingredients

• 250 g beetroot (pre-cooked; vacuum sealed)
• 250 ml beetroot juice
• 0.5 cube Yeast
• 1 tsp Honey
• 400 g spelt whole‑grain flour
• 100 g spelt flour type 630
• 1 tsp salt
• 2 tbsp olive oil
• 2 tbsp pumpkin seeds (15 g each)
• 1 tsp apple cider vinegar

Instructions

1. 1.

   Cut the beetroot into pieces and finely puree with beetroot juice. Transfer the puree to a large bowl, crumble in the yeast, add honey and stir until the yeast dissolves. Cover and let stand for 10 minutes until bubbles form.

2. 2.

   Add flour, salt, oil, and apple cider vinegar. Knead everything into a smooth, slightly sticky dough for 5–7 minutes. If needed, add 1–2 tbsp water. Let the dough rise covered in a warm place for 60 minutes until it has noticeably expanded.

3. 3.

   Line a loaf pan with parchment paper. Pour in the dough, level the surface and sprinkle seeds on top if desired. Cover and let rest another 20–30 minutes in a warm spot.

4. 4.

   Bake the beetroot bread in a preheated oven at 200 °C (convection 180 °C; gas: level 3) for 40–45 minutes until golden brown and hollow when tapped on the bottom.

5. 5.

   Let the bread rest in the pan for 10 minutes. Then cool completely on a wire rack before slicing.