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Betty Bossi Koch-Center
One casserole dish (approx. 24 cm in diameter) with lid (min. heat 240°C)
How it's done
Mix the flour, salt, yeast and cheese in a bowl. Pour in the beetroot juice, mix and knead for approx. 5 mins. to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Knead the diced beetroot, nuts and rosemary into the dough. Shape the dough into a ball, cover and leave to rise at room temperature for a further 30 mins.
Place the casserole dish (incl. lid) in the lower half of a cold oven. Preheat the oven to 240°C. Remove, flour the base of the casserole dish, place the bread in the hot dish, cover and bake for approx. 30 mins. Remove the lid, bake for a further 15 mins. Take the dish out of the oven, remove the bread from the dish, leave to cool on a rack.
|Tip:||Instead of using light spelt flour and original wholemeal spelt flour, you can also just use light spelt flour.|
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