Beetroot and Flaxseed Loaf

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I and people like me, who love beets in every way, will love this recipe. Are you ready for a crispy bread to meet beetroot? Especially the redness of beetroot it gives to bread is enough for it to be the leading role in your tables. Let's crown your endless love of beets with this recipe. Here is the Beetroot and Flaxseed Loaf.

Beetroot and flaxseed loaf

Yields1 ServingDifficultyIntermediate
Prep Time15 hrsCook Time30 minsTotal Time15 hrs 30 mins

Beetroot and Flaxseed Loaf

I and people like me, who love beets in every way, will love this recipe. Are you ready for a crispy bread to meet beetroot? Especially the redness of beetroot it gives to bread is enough for it to be the leading role in your tables. Let's crown your endless love of beets with this recipe. Here is the Beetroot and Flaxseed Loaf.


As the chef of your own kitchen, we offer you the opportunity to eat beetroot at every meal. If you want, you can consume it with butter and jam for breakfast. If you wish, have a bowl of chicken salad with a slice of beetroot loaf for lunch. Or if you want a better experience, you can decorate your table at dinner and enjoy the taste.

We're sure everyone will be asking where you got this scrumptious beetroot loaf of bread. Those who hear that you cook it in your own kitchen will insist on learning the recipe. Let's list the ingredients needed for the recipe right away without waiting any longer.

Beetroot and Flaxseed Loaf Ingredients

 400 g organic hard white wheat flour
 50 g whole wheat flour
 345 ml water
 150 g active sourdough
 9 g salt
 200 g baked beets
 2 tbsp flaxseed

Instructions

1

Add flaxseed to the baked beetroot and mix it with a food processor. Leave it in the refrigerator for 1 night so that the flax seeds absorb the juice of the beet. Knead the flour with 345ml of water. Get a dough that you can stretch with your hands as much as you want.

2

Let it be autolysis for 2 hours (autolyse, mixing and kneading unleavened flour and water, means pre-fermentation).

3

Add yeast and knead gently for 5 minutes. After 1 hour, add salt and beetroot and knead for another 3-4 minutes. When you knead too much, the dough loses its consistency. When it starts to take shape, stop kneading.

4

Do 3 folds every 40 minutes. Wet your hands each time.

5

Take it to a floured board and make the final fold.

6

Leave it for 20 minutes at room temperature and leave to ferment in the refrigerator for 12 hours.

7

Put in a heated pan at 240°C for 30 minutes. Draw the pattern you want on it, let it cook.

8

Bake uncovered for 30 minutes until golden brown. Enjoy the taste!

Beetroot and flaxseed loaf

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Ingredients

 400 g organic hard white wheat flour
 50 g whole wheat flour
 345 ml water
 150 g active sourdough
 9 g salt
 200 g baked beets
 2 tbsp flaxseed

Directions

1

Add flaxseed to the baked beetroot and mix it with a food processor. Leave it in the refrigerator for 1 night so that the flax seeds absorb the juice of the beet. Knead the flour with 345ml of water. Get a dough that you can stretch with your hands as much as you want.

2

Let it be autolysis for 2 hours (autolyse, mixing and kneading unleavened flour and water, means pre-fermentation).

3

Add yeast and knead gently for 5 minutes. After 1 hour, add salt and beetroot and knead for another 3-4 minutes. When you knead too much, the dough loses its consistency. When it starts to take shape, stop kneading.

4

Do 3 folds every 40 minutes. Wet your hands each time.

5

Take it to a floured board and make the final fold.

6

Leave it for 20 minutes at room temperature and leave to ferment in the refrigerator for 12 hours.

7

Put in a heated pan at 240°C for 30 minutes. Draw the pattern you want on it, let it cook.

8

Bake uncovered for 30 minutes until golden brown. Enjoy the taste!

Beetroot and flaxseed loaf

9

10

Beetroot and Flaxseed Loaf

Recipe Source: berguzar.erden

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Yields1 ServingDifficultyIntermediateCook Time30 mins

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