Adding root vegetables to your bread gives it a healthier touch and makes it incredible moist. In this bread I mixed beetroot and carrots and topped it off with pumpkin-, sesame- and hemp seeds. Sooo good for ya’!
Beet root gives the dough a pinkish color.
Yields 1 bread, 25×35 cm
25 g yeast
500 g milk, cold (5 dl),
1 tsp salt
2 tbsp golden syrup (suger works fine too)
2 medium carrots, peeled and grated
2 medium beets, peeled and grated
500 g rye flour (slightly less than 9 dl)
250 g wheat flour (about 4½ dl)
50 g butter
1 tablespoon of water
2 tablespoons optional, mixed seeds
1. In a large bowl, dissolve the yeast in some of the milk. Add the rest of the milk, salt and syrup and stir. Add the sliced root vegetables and stir some more.
2. Mix the rye and wheat flour and add gradually to the bowl. Knead for 1 minute. Add the butter cubes and knead the dough on medium speed for about 8 minutes (the double if you work by hand).Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1,5 hours.
3.Turn onto a lightly floured surface and knead for just a minut. Place the dough in a greased roasting pan, 26 x 36 cm. Gently push the dough to all corners of the pan. It the dough fights back and keeps pulling back – let it rest, covered, for a minute. That does the trick. Cover and let rise for 30 minutes. Turn on the oven to 225 C°
4. Brush with eggwash and sprinkle any seeds (I used pumpkin, sesame and sunflower seeds).Bake in the bottom half of the oven for about 30-35 minutes or until the inside temperature reaches 92 C°. Allow to cool for a while in the pan, then turn over to a rack and let cool completely.