Beetroot Bread with Fresh Herbs

Summary

Ingredients

• 250 g spelled flour
• 10 g yeast, fresh
• 0.33 teaspoon honey
• 175 ml water, lukewarm
• 50 g sunflower seeds
• 10 g chia seeds, possibly
• 1 beetroot, peeled, approx. 70 - 00 g
• 1 tablespoon fruit vinegar
• 1 teaspoon salt
• 1 handful herbs, fresh your choice

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Instructions

1. Mix the yeast with the honey, it will then become liquid. Put the dry ingredients in a bowl and mix. Peel and roughly grate the beetroot, wash and finely chop the herbs (I used chives, rosemary, parsley, thyme and sage).
2. Add the liquid yeast, the lukewarm water and the vinegar to the dry ingredients and knead well, ideally with the dough hook of the hand mixer. Finally knead in the beetroot and herbs.
3. Line a small loaf pan with baking paper and pour the sticky dough into it. Put in the cold oven and bake at 200 ° C (top / bottom heat) for about 1 hour.
4. The recipe is really designed for a very small bread and a small loaf pan - fresh bread tastes best and so it is also suitable for mini ovens and one-person households. The quantities can easily be doubled for a normal loaf pan.