Kajsa’s beetroot bread (rödbetsbröd)

Normally I do not use other people's recipes and pictures on this blog. But sometime you have to make exceptions. Here is one.

My brother in law, Per, showed on Facebook how he baked beetroot bread based on a recipe that he got from a friend, Kajsa.

The result - the finished loaves - looked somehow typical Swedish / Finnish. Therefore, they are out of place here.

The image, that has been photographed by Per, shows the ingredients used in baking (the potatoes should not be used).

Here you can read Kajsa's own description of how baking is done:

Beetroot bread (two loaves)

10-15g yeast
3 dl water or christmas beer (or any dark beer)
2 dl grated beetrot
3/4 dl oil (I used olive oil)
2 tsp salt (use less if using beer instead of water)

9 - 10 dl wheat-flour 

Stir the yeast in the water (or beer). Add oil, salt and beetroot. Mix in the flour little by little. Knead thoroughly. Let rise overnight.

Next morning, shape into two loaves. Let rise about half an hour. 

Bake at 175 degrees Celcius for approx. 45 minutes. (175ºC = 347ºF)

Let the bread cool on rack.

Per wrote on Facebook: 

"Tasting beetroot bread and I can tell you: it WAS delicious and looked very nice! (I tasted a slice with some cold butter a minute ago.)

If you want to use the more traditional method rather than letting the bread rise overnight, use 25 g of yeast instead, and fingerwarm water. Let rise for an hour, shape into loaves, let rise again for 45 min before baking.