Beetroot bread

Beetroot bread

Total: 3 hr 5 Min. | Active: 20 Min.
Nutritional value / 100 g: 285 kcal
, Fat: 10 g
, Carbohydrate: 35 g
, Protein: 11 g


1 bread


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


350 g light spelt flour
150 g wholemeal PureSpelt flour
1 ½ tsp salt
1 parcel dry yeast (approx. 7 g)
100 g grated Sbrinz
3 ½ dl beetroot juice

To shape

150 g boiled beets, diced
100 g walnut kernels, coarsely chopped
2 tbsp rosemary, finely chopped
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One casserole dish (approx. 24 cm in diameter) with lid (min. heat 240°C)

How it's done

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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.

To shape

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.

To bake

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.

Good to know
Tip: Instead of using light spelt flour and original wholemeal spelt flour, you can also just use light spelt flour.

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