Beetroot bread

Total time: 3hr 05m
Preparation Time: 20m

For 1 bread

Nutritional Information

Contains 285 Kcal, 11g Protein, 35g Carbohydrates, 10g Fat


  • Dough
  • 350 g light spelt flour
  • 150 g wholemeal PureSpelt flour
  • 1.5 tsp salt
  • 1 parcel dry yeast (approx. 7 g)
  • 100 g grated Sbrinz
  • 3.5 dl beetroot juice
  • To shape
  • 100 g walnut kernels, coarsely chopped
  • 2 tbsp rosemary, finely chopped
  • 150 g boiled beets, diced
  • Utensils
  • One casserole dish (approx. 24 cm in diameter) with lid (min. heat 240°C)

View these products


  • Dough

    Mix the flour, salt, yeast and cheese in a bowl. Pour in the beetroot juice, mix and knead for approx. 5 mins. to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
  • To shape

    Knead the diced beetroot, nuts and rosemary into the dough. Shape the dough into a ball, cover and leave to rise at room temperature for a further 30 mins.
  • To bake

    Place the casserole dish (incl. lid) in the lower half of a cold oven. Preheat the oven to 240°C. Remove, flour the base of the casserole dish, place the bread in the hot dish, cover and bake for approx. 30 mins. Remove the lid, bake for a further 15 mins. Take the dish out of the oven, remove the bread from the dish, leave to cool on a rack.
  • Tip:

    Instead of using light spelt flour and original wholemeal spelt flour, you can also just use light spelt flour.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home