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Lovely, tasty and pink!

Ingredients
  

  • 300 g cooked beetroot chopped
  • 1 tsp fennel seeds
  • 1 tsp caraway seeds
  • 100 ml soya milk or oat milk
  • 1 tbsp lemon juice
  • 200 g white spelt flour
  • 200 g wholemeal spelt flour
  • 50 g pumpkin seeds plus more for sprinkling
  • 1 tsp sea salt plus pepper to taste
  • 2 tsp bicarbonate of soda

Instructions
 

  • Add vinegar/lemon juice to milk and leave to sour for 20 mins.
  • Preheat oven 220C. Puree beetroot, spices and soured milk to smooth.
  • Mix together dry ingredients in a large bowl.
  • Pour beetroot mixture into the flours and mix with a fork until well combined, then use your hands to bring the lot into a rough ball.
  • Don’t knead or it will make the finished loaf tough.
  • Dust baking sheet with flour and put dough on top. Dust with more flour and a handful of pumpkin seeds.
  • Cut a deep cross in the bread, then bake for 40 minutes, or until golden and risen. (It will get less pink!)
  • Remove from the oven and tap the bottom of the loaf. If you get a hollow sound, it’s perfect. Cool on a wire rack.

Notes

Adapted from Anna Jones.
Tried this recipe?Let us know how it was!