Ingredients
Hint:
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
kochen@bettybossi.ch
Dough
To shape
How it's done
Dough
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.
| Tip: | Instead of using light spelt flour and original wholemeal spelt flour, you can also just use light spelt flour. |
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