http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com 
http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com A delicious and nutritious bread baked with a combination of wholegrain rye and organic spelt, enriched with blood-lowering effect of beetroot, and fiber and protein rich walnuts - a perfect breakfast bread. If you want a really pinky bread, replace the buttermilk with beetroot juice.
- 100 g Wholegrain rye, ground into flour
- 200 g Organic wholegrain spelt flour
- 1 tsp Baking powder
- 1 package / 7 g Active dried yeast
- 1/2 tsp Salt
- 1 tsp Sugar
- 1 tsp Fresh ginger root, finely grated
- 150 g Beetroot juice, at room temperature
- 200 g Buttermilk, at room temperature
- 4 tbsp Walnut oil
- 100 g Cooked beetroot, diced
- 100 g Walnuts, halved lengthwise
- 1 tsp Fennel seeds
| |
- Line a standard-size loaf pan. Whisk the rye, spelt flours, baking powder, and dried yeast in a mixing bowl. Make a well in the center of the flour mixture. Add in salt, sugar, finely grated fresh ginger, beetroot juice, buttermilk and walnut oil. Beat thoroughly.
- Fold in diced cooked beetroot, 80 grams of walnuts and fennel seeds. The dough should be thick and sticky. Now scrape the dough into the prepared loaf pan. Lightly press the rest of the walnuts into the dough.
- Leave it, covered with a clean kitchen towel, at a warm spot for 20 minutes. At the same time, preheat the oven to 200C/400F, leaving a tray of boiling water at the bottom of the oven. Bake the bread in the middle rack of the hot oven for about 35 minutes.
http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com 
http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com
:.