Beetroot bread

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Dissolve yeast in 400 ml of lukewarm water. Mix flour and salt and add to the yeast water. Add olive oil and knead quickly with the dough hook of the hand mixer to a soft dough. Put the dough into a bowl at least twice the size of the dough and, covered with a clean tea towel, leave to rise in a warm place for approx. 1 hour

2. 2

   In the meantime clean, peel and coarsely grate the beetroot. Knead beetroot under the risen soft dough and put it back into the bowl. Cover the dough and let it rise again for about 1 hour

3. 3

   Pour the well-risen, soft dough onto a floured work surface and shape into a ball. Place the dough in a well floured bread fermenting basket (approx. 22 cm Ø) and leave to rise for approx. 1 hour (or until the volume has doubled)

4. 4

   Carefully turn the bread over onto a baking tray lined with baking paper. Immediately place in the preheated oven (electric cooker: 250 °C/ circulating air: 225 °C/ gas: see manufacturer), spray the oven walls with water. Bake for approx. 15 minutes, then reduce the temperature (electric oven: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) and bake for another 15-20 minutes. Remove from oven and let cool on a cake rack

5. 5

   waiting time approx. 2 3/4 hours

Nutrition Facts

KCAL
90 kcal

CARBS
18 g

FATS
1 g

PROTEINS
3 g