Beetroot and legume bread
45'
Preparation Time
60΄
Waiting Time
16
Portions
2
Difficulty Level
Directions
Mix the water, yeast, and olive oil, then add the flours. Finally, add the beetroot juice. Knead well until you have a smooth, uniform dough and let it rise.
Once it has risen, shape it as desired and bake in a preheated oven at 220°C (428°F) for 15 minutes, then at 180°C (356°F) for another 10 minutes.
Chef: George Kalaitsidis
Ingredients
CALCULATE PORTIONS:
- 300 gr MILLS OF CRETE All Purpose Flour
- 200 gr MILLS OF CRETE Pulse flour mix
- 10 gr yeast
- 4 gr salt
- 15 ml olive oil
- 275 ml water
- 150 gr beetroot juice
- 120 gr cooked wheat
Equipment
- Bowl
- Baking tray
