Ingredients

• 200 g peeled and finely grated raw beets (1 medium)
• 250 ml beet juice (raw or pickled)
• 1 tablespoon maple syrup or honey or sugar
• 1 tablespoon caraway (crushed or whole)
• 1 tablespoon sea salt
• 60 ml pumpkin seeds
• 60 ml flaxseed grains, preferably brown
• 420 g bread flour type 1100 e.g. spelt (or wheat)
• 14 g instant yeast (2 sachets) or 50 g fresh yeast

Preparation

1. Peel the beets and grate on a grater with small holes. Place in a large bowl, add beet juice and the rest of the ingredients: syrup or honey, caraway, salt, pumpkin seeds and flaxseed.
2. Add the flour and yeast (crumble fresh yeast). Knead the dough with a food processor (on low speed) or by hand for about 10 minutes. The dough will be quite sticky.
3. Cover with a towel and leave to rise for 2 hours.
4. Line an oblong pan about 30 cm with baking paper. Mix the kneaded dough removing air bubbles and place in the pan.
5. Set aside to rise under a towel for 1 hour.
6. Preheat oven to 250 degrees C. Place the bread on the middle shelf of the oven and immediately reduce the temperature to 200 degrees C.
7. Bake for 45 minutes. Remove from oven, cool. Remove from pan removing the paper. Wrap in a towel and store this way.