for 1 bread

Dough

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

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.

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