Lovely, tasty and pink! Adapted from Anna Jones.
300g cooked beetroot, chopped
1 tsp fennel seeds
1 tsp caraway seeds
100ml soya milk or oat milk
1 Tbsp lemon juice
200g white spelt flour
200g wholemeal spelt flour
50g pumpkin seeds, plus more for sprinkling
1 tsp sea salt, plus pepper to taste
2 tsp bicarbonate of soda
Add vinegar/lemon juice to milk and leave to sour for 20 mins.
Preheat oven 220C. Puree beetroot, spices and soured milk to smooth.
Mix together dry ingredients in a large bowl.
Pour beetroot mixture into the flours and mix with a fork until well combined, then use your hands to bring the lot into a rough ball.
Donít knead or it will make the finished loaf tough.
Dust baking sheet with flour and put dough on top.
Dust with more flour and a handful of pumpkin seeds.
Cut a deep cross in the bread, then bake for 40 minutes, or until golden and risen. (It will get less pink!)
Remove from the oven and tap the bottom of the loaf. If you get a hollow sound, itís perfect. Cool on a wire rack.