Beet bread with walnut kernels
Total Duration:
2 Hours
Portions:
1 Bread
Difficulty:
medium
This creation made from juicy beet and crunchy walnut kernels adds a splash of color to your bread basket! A colorful change from monotonous bread classics, which will impress on its own or as a summer barbecue side dish. Sweet, aromatic and purely plant-based.
Ingredients
For the dough
Moist ingredients
| beet juice, lukewarm | 350 ml |
| sugar beet syrup | 1 TBSP |
| fresh yeast (alternatively 1 packet of dry yeast) | 1/2 cube |
Dry ingredients
| flour type 1050 | 500 g |
| salt | 1 TSP |
| coriander, ground | 1 TSP |
| bread spice (alternatively mix of aniseed, caraway, cloves, cinnamon) | 2 TSP |
Coarse ingredients
| beet, cooked | 300 g |
| Farmer's Snack organic walnut kernels | 50 g |
Combine
| rapeseed oil | 2 TBSP |
For the mold
| rapeseed oil | 1 TBSP |
Preparation
Note: Allow 90 minutes for the dough to rest
- Moist ingredients: Pour the beet juice into a glass with the sugar beet syrup. Crumble in the yeast. Stir everything well until the yeast has dissolved. Leave to stand for 15 minutes.
- Dry ingredients: In a mixing bowl, combine the flour, salt and spices. Make a deep well in the center.
- Coarse ingredients: Cut the beet into 1 cm cubes, roughly chop the walnuts.
- Combine: Pour the yeast mixture into the hollow and add 2 tbsp rapeseed oil. Gradually knead the flour from the edge into the liquid. Add the coarse ingredients, knead everything together well and add a little flour or water if necessary.
- Resting the dough: Sprinkle the dough with a little flour, cover and leave to rise in a warm, quiet place for 90 minutes until it has doubled in size. preheat the oven to 180 degrees top and bottom heat.
- Grease a loaf tin with a little oil.
- Bake: Lift the slightly sticky dough out of the bowl with damp hands, place in the baking tin and put in the oven. After 10 minutes of baking, cut the crust lengthwise with a knife. Bake for a further 20 minutes. Remove the tin with oven gloves and turn the bread out. Bake for a further 10 minutes without the tin. Your bread is ready when it sounds hollow when tapped on the underside.
Recipe and photo: Natalie Reichelt
Vegan for the climate
Interview with chef and author Nathalie Reichelt
