Natalie's Beetroot Bread
Preparation
1. Pour the beetroot juice into a glass with the sugar beet syrup. Crumble in the yeast. Stir everything well until the yeast has dissolved. Leave to stand for 15 minutes.
2. Mix the flour, salt and spices in a mixing bowl. Make a deep well in the centre.
3. Chop the beetroot into 1-centimetre cubes and roughly chop the walnuts.
4. Pour the yeast mixture into the hollow and add 2 tablespoons of rapeseed oil. Gradually knead the flour from the sides into the liquid. Add the dry ingredients, knead everything together well and add a little flour or water if necessary.
5. Sprinkle the dough with a little flour, cover and leave to rise in a warm, quiet place for 90 minutes until it has doubled in size.
6. Preheat the oven to 180 °C top and bottom heat.
7. Grease a loaf tin with a little oil. Lift the slightly sticky dough out of the bowl with wet hands, place in the baking tin and put in the oven. After 10 minutes baking time, cut the crust lengthways with a knife. Bake for a further 20 minutes. Remove the tin with oven gloves and take the bread out. Bake for a further 10 minutes without the tin. Your bread is ready when it sounds hollow when tapped on the bottom. This is a recipe from Natalie Reichelt's cookery book. She hopes you enjoy it.
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