This wholemeal Easy Spelt Bread with Beetroot and Walnuts is nutritious, dairy free, and can be enjoyed for breakfast/brunch as well as a low sugar snack anytime. It is made without yeast so doesn’t require kneading – it’s uncomplicated and you don’t need to be an experienced baker to produce a gorgeous loaf!
EASY SPELT BREAD WITH BEETROOT AND WALNUTS
The vibrant distinctive colour of the beetroot can really transform a plain, unexciting dish into something quite extraordinary. This applies to both cooking and baking with beetroot, both savoury and sweet dishes. This bread recipe, for example, would be pretty unexciting if it wasn’t for the colour – and that’s just from using one beetroot!
This Easy Spelt Bread with Beetroot and Walnuts has a gorgeous beetroot colour but the beetroot flavour is very subtle. That’s why this bread is a great accompaniment to spreads, dips and even soups and I can’t think of a topping that wouldn’t work with it (even though I used apple juice in the recipe the apple flavour doesn’t come through at all).
I strongly recommend baking the beetroot in advance (if you do this step the night before let the beetroot cool completely first and then store it in the fridge until you are ready to use it). It will really save you time when making the bread. I find that using this method of preparing the beetroot (rather than boiling it, for example) best preserves its colour and flavour and I’ve used it successfully in several other recipes (see my Potato Beetroot Dumplings, Beetroot Cornmeal Muffins with Green Olives, and Beetroot Coconut Brownies).
This bread can be stored in the fridge in an air tight plastic container for a few days. It doesn’t crumble too much and is easy to slice, so it’s perfect for toasting. You can also freeze individual slices (wrapped in cling film) to enjoy later.
I am linking up this Easy Spelt Bread with Beetroot and Walnuts with Recipe ReDux, which this month challenged bloggers to produce a bread recipe. Do visit their site and check out all the other delicious bread recipes shared by bloggers.
- 260 g wholemeal spelt flour
- 1 medium/large beetroot
- 2 teaspoons baking powder
- 1/4 teaspoon bicarbonate of soda
- ½ teaspoon fine sea salt
- 70 g walnuts chopped
- 2 large eggs
- 80 ml vegetable oil I used cold pressed rapeseed
- 200 ml apple juice
Preheat the oven to 425 F/ 220 C/ gas mark 7. Place the beetroot on a baking tray and bake for 45 minutes. Remove from the oven, leave to cool and discard the skin (it should peel off easily). (You can bake the beetroot in advance and keep in the fridge until you are ready to use it). Puree the beetroot until smooth and combine with the apple juice (you can add the juice to the beetroot before or after pureeing). Set aside.
Preheat the oven to 350 F/ 180 C/ gas mark 4. Grease a 23 cm bread tin with a bit of oil, line with parchment paper and set aside.
Combine the flour, baking powder, bicarbonate of soda and salt and stir thoroughly with a whisk. Set aside.
Beat together the eggs and oil for 2-3 minutes until fluffy. Pour in the walnuts and beet mixture and stir well to combine.
Pour in the flour mixture all at once and fold in taking care not to overstir (stop stirring when the dry ingredients have disappeared).
Transfer the batter into the bread tin, smooth out the top with the back of a spoon and bake in the middle of the oven for 1 hour. Remove from the oven and leave to cool in the tin for 5 minutes. Grab the ends of the parchment paper, lift the bread out of the tin and place on a cooling rack. Enjoy warm or cold (store leftovers in an air tight container in the fridge).
Preparation time includes the time needed to bake and cool the beetroot.