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Recipe Category / Breads and Pastries

Beetroot Bread with Nuts


For the beetroot puree

  • You can make the beetroot puree in 2 different ways. An easy way and a more difficult way.
  • The easy way would be to use ready boiled beetroots and simply puree them in a blender. This way will give you a "juicier" mixture so you add the 50 ml of water.
  • The more difficult way would be to wrap raw beetroots with aluminum foil and roast them in the oven for 1 hour.
  • Then puree them in a blender. This way will give you a less "juicier" mixture so you will need to add the 190 ml of water.

For the bread

  • Combine the 450 g of flour with the salt in a bowl.
  • Set the remaining flour aside and add it at the end, if needed.
  • In a mixer, add the flour-salt mixture and the rest of the ingredients, apart from the nuts. Beat for at least 5 minutes on medium speed, using the hook attachment until you create a smooth and elastic dough.
  • Add the nuts and continue to beat for another 2 minutes, until the nuts are nicely distributed in the dough.
  • If the dough is too wet and sticks to the sides of the bowl, add as much of the remaining flour, a spoonful at a time, until it comes together nicely and starts to pull away from the sides of the bowl.
  • Transfer dough to a bowl lightly brushed with olive oil. Cover with a piece of plastic wrap brushed with olive oil. Set aside in a warm place for at least 1 hour, so the dough can rise.
  • When ready, turn the dough out on to a working surface that is generously dusted with flour and allow it to “deflate”.
  • Preheat oven to 190* C (370* F) Fan.
  • Shape into a loaf with your hands and place in a baking pan.
  • Cover with a towel and allow it to rise again for at least 45 minutes.
  • Score the top of the loaf about 1 minute before putting it in the oven.
  • Bake for 30 minutes, or until the bottom side of the loaf makes a hollow sound when you tap it.
  • When ready, remove from oven and place on a wire rack to cool and cut into slices.


You don’t need a mixer if you don’t mind kneading the dough by hand for quite a while!

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Nutrition information per 100 gr.

Calories (kcal)
12 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
12 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
6 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
13 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
3 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
18 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
11 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
17 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo 917a1b6ba55874b5d139866e10c236ccff8cbaa226cb4c05ba54efca0b20cc63

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