Beet Bread

For the beet bread, mash beets either fresh (still need to be cooked and peeled) or pre-cooked with 125 ml water and oil.

Put the flour, sugar (or honey), dry yeast and the salt in a bowl and form a well. Pour the beet puree into the bowl.

Knead with dough hook for about 5 minutes and let rise in a warm place for 30-45 minutes. Then knead the dough again and pour it into a greased loaf pan and let it rest for another 15 minutes.

Bake the beet bread at 180 degrees for about 35 minutes.

Preparation Tip:

Sprinkle the beet bread with white or black sesame seeds. This makes visually still something and also gives a fine additional note.

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