© 2021 | http://angiesrecipes.blogspot.com
© 2021 | http://angiesrecipes.blogspot.com
© 2021 | http://angiesrecipes.blogspot.com
A simple and fun raisin bread made with sweet beet juice and topped with chopped hazelnuts for an extra crunch. Original recipe from Taste calls for 1/3 cup of sugar for the filling, which I have completely omitted, since I used sweet beet juice instead of water. It is pleasantly sweet with a hint of earthy beetroot flavour. Great to enjoy with (nut) butter for the breakfast or snack anytime. Egg and butter free too! The bread freezes well, so double the recipe if you wish.
- 7 g Active dry yeast
- 1 tbsp Sugar
- 240 ml Beet juice, lukewarm
- 380 g Plain flour
- 1 tsp Sea salt
- 2 tbsp Olive oil
- 1 tsp Cinnamon powder
- 120 g Raisins
- 2 tbsp Hazelnuts, chopped, for topping
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- Place yeast, sugar and warm beet juice in a jug. Whisk with a fork until yeast has dissolved. Stand in a warm place for 10 minutes or until frothy.
- Sift flour into the bowl of your mixer. Stir in salt, yeast mixture, olive oil and cinnamon. Mix at slow speed until the dough comes together. Increase the speed and knead the dough for 5 minutes or until smooth and elastic. Knead in raisins for the last 2 minutes of kneading time.
- Turn out the dough and shape into a ball. Grease your mixer bowl with a bit of olive oil. Return the dough to the bowl. Cover and set aside in a warm place for 1 hour or until doubled in size.
- Punch dough down and knead until smooth. Meanwhile, preheat oven to 200C/400F. Grease a 10cm x 22cm loaf pan well with olive oil or line with a baking paper.
- Remove dough to a lightly floured surface and pat into a rectangle about 9 inches long and 5 inches wide. Roll up from the short end into a log. Place the log in the prepared pan.
Cover with lightly greased plastic wrap. Set aside in a warm place for 45 minutes or until dough has almost doubled in size.
- Brush the top of the dough with water and sprinkle the chopped hazelnuts over. Bake for 30 to 35 minutes. Remove from oven and immediately and turn the loaf onto a cooling rack.
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© 2021 | http://angiesrecipes.blogspot.com
That looks different because of the colour - would be nice to make.
ReplyDeleteGreat recipe for a healthy bread without sugar.
ReplyDeleteHappy Sunday.
Thanks for the recipe
ReplyDeletegreetings from Indonesia
I follow your blog
...what a colorful surprise! Enjoy your day Angie.
ReplyDeleteWhat a pretty loaf and perfect here in the states in color for a Patriotic holiday to celebrate with!
ReplyDeleteSo is this sweet or savoury in the end? A spoon of salt and a spoon of sugar makes it a regular bread, methinks. I do love beets but not in juice, at least not for drinking LOL
ReplyDeleteMa che meraviglia 😍complimenti!
ReplyDeleteWho could resist a healthy pink slice?! :)
ReplyDeleteThat sure is pretty and I'm sure it got a high yum factor!
ReplyDeleteSo pretty!!
ReplyDeleteDelicious, something different.
ReplyDeleteReally pretty. Tasty too, I'll bet. :-) Thanks!
ReplyDeleteI would love to try a piece. Thanks for the recipe.
ReplyDeleteIt looks so beautiful! Even if I have allergy for beetroots... But the colour is like no other :-)
ReplyDeleteI love beetroot, but I prefer them cooked and not in juice, which I find quite sweet and sickly. Perhaps the juice is counter-acted to some extent by the flour and salt, so this is a recipe which I might try for myself.
ReplyDeleteThe colour reminds me of holidays we took in the former Yugoslavia, at a hotel which used to display a selection of the food available, as they had trouble translating menus. Everything looked the same as it was covered in a sauce which looked remarkably like the colour of your bread. It was explained that gravy was not available in the country, so they made a warm beetroot mayonnaise sauce, with which to cover every dish! Interesting flavour, which made everything taste the same, no matter what was underneath!
Thanks for sharing such interesting recipes and ideas! :)
... and it's so colourful.
ReplyDeleteMany thanks for the recipe idea.
All the best Jan
Gracias por la receta. Se ve diferente, Pronto lo haré. Te mando un beso
ReplyDeleteAnother recipe for my list!!....I love it!!......Abrazotes, Marcela
ReplyDeleteUn pane fantastico cara, complimenti!!!!
ReplyDeleteLooks amazing! This color is extremely original :)
ReplyDeleteWhat a beautiful colored loaf, looks pretty.. I would like to sit and admire the loaf than slice :D
ReplyDeleteBeetroot makes the bread beautiful. I am sure it tastes wonderful. Have a great week.
ReplyDeleteSo great you skipped sugar ! Greta one Angie !
ReplyDeletewow such a pretty pink dessert Angie, i like the ingredient of your bread...i like bit so much :)
ReplyDeleteA huge beet fan here! (Seriously, can eat them many days in a row, even raw.) This loaf looks and sounds stunning (What a colour, right?) Loving the addition of raisins and hazelnuts, too.
ReplyDeleteMe parece un pan extraordinario, la remolacha me encanta y las pasas también, es como un bocadillo de ambos delicioso.
ReplyDeleteUn beso
I love baking with beets for their moisture and gorgeous color. This loaf look delicious, Angie!
ReplyDeleteThis is such a fantastic idea. I love the color and I am sure the beetroot adds a delicious flavor
ReplyDeleteI'd never heard of a beetroot loaf.. so unique.
ReplyDeleteI love the pink color! Beet sounds delicious with raisin in the bread. You are so creative!
ReplyDeleteThis sounds delicious. I've never used beet in a bread before. I love the color!
ReplyDeleteI love the vibrant color of your bread. This would make such an amazing afternoon snack!
ReplyDeleteA beautiful loaf. Hazelnuts and beets, what a unique combination, Angie!
ReplyDeleteThose beetroots would give it a nice soft lightly moist texture!
ReplyDeleteLooks amazing! Especially its color is beautiful and cute.
ReplyDeleteInteresting combination of flavors.
ReplyDeleteThe color in this bread is amazing, Angie! I'd love a slice with butter to go with my coffee, please :)
ReplyDeleteSuch a fascinating bread and I can only imagine all those sweet wonderful flavors.
ReplyDelete