Beetroot bread with pumpkin seeds

difficultyeasy

fit factoragainst cravings

Healthy because…
Baking bread yourself is not difficult. Our beetroot bread with pumpkin seeds not only looks good, it is also wonderfully juicy. Add a creamy dip or a healthy topping of your choice – and the delicious snack is ready!

preparation

Types of flour, salt, yeast, sugar, beetroot juice

Sieve both types of flour and mix with the salt. Mix the beetroot juice with the sugar and yeast. Add the juice mixture to the flours.

food processor

Knead everything with the dough hook for 8 to 10 minutes. Remove the dough from the bowl and knead lightly with your hands. Form into a ball and place back in the bowl. Moisten slightly. Cover bowl with a towel and set in a warm place. Let the dough rise for an hour.

Dough, flour, pumpkin seeds

Take the dough out of the bowl and knead again lightly on the floured work surface. To do this, dust your hands with flour. Form a loaf and score the surface crosswise with a sharp knife. Sprinkle with pumpkin seeds and press them down lightly.

baking sheet, parchment paper, oven

Preheat the oven to 230 degrees top/bottom heat. Line the baking sheet with parchment paper and place the loaf of bread on it. Cover a towel and let the dough rise for 10 minutes. Then put it in the oven without a towel. After 10 minutes of baking time, reduce the temperature by 40 degrees. Bake the bread for a total of approx. 45 minutes and, if necessary, do a cooking test.

wooden board

Put the finished bread on a wooden board and let it cool down.

The recipe for beetroot bread with pumpkin seeds with all the necessary ingredients and the simplest preparation – cook healthy with FIT FOR FUN

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