beetroot bread

By mollisia

have you ever tasted a pink bread? I have. it’s soft, moist, and little bit sweet. everything due to beetroots.

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Rate this recipe 3.4/5 (133 Votes)

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Arugula Beet Salad with Walnuts

Cold Beetroot Soup

Ingredients

- 2 fresh red beetroots
- boiling water
- 100 ml yoghurt (natural)
- 15 g yeast (fresh)
- ~ 500 g wheat flour
- 1 tsp salt

Details

Level of difficulty Average
Preparation time 60mins
Cooking time 20mins
Cost Budget Friendly

Preparation

Step 1

clean and peel the beetroots. cut them into pieces and cook them until they are tender (keep the water).

Step 2

strain them and blend. add some kept water. everything should amount to 400 ml.

Step 3

cool this mash down. add the yoghurt, yeast and salt. mix until the yeast dissolves.

Step 4

add the flour and mix it until it is combined.

Step 5

put the dough away for an hour.

Step 6

then, if needed, add some more flour to the dought. it should be quite thick.

Step 7

form 3 leaves. leave them on the baking tray till they double thier volume.

Step 8

heat the oven to 250*C.

Step 9

putting the leaves into the oven, spray it's bowel by some water and reduce temp. to 210*C

Step 10

bake for 15-20 min.

cut them only next day.

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