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Recipe Category / Breads and Pastries

Whole-wheat beetroot bread

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Dairy Free Diet

    Excludes foods such as milk, yoghurt, cheese and their by-products.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

  • Low in Sugars Diet

    Limits all sources of added sugars and encourages the reduction of high-carbohydrate (high glycemic index) foods. A claim that a food can be classified as LS can be made when it contains less than 5 gr of sugars per 100 gr of solid food or 2.5 gr of sugars per 100 ml of liquid food.

Whole-wheat beetroot bread

Method

  • Add the beetroot into a pot and fill it with enough water to cover the bulb.
  • Boil over high heat for 30 minutes, until the beetroot is tender.
  • Remove the pot from the heat and let the beetroot cool in order to peel it.
  • Grate the beetroot on the large shredding holes of a box grater and put it in a dish towel.
  • Squeeze with your hands to remove its excess juices.
  • Peel the pumpkin and remove its seeds. 
  • Grate the pumpkin on the large shredding holes of a box grater and drain it by putting it in a dish towel and squeezing it with your hands.
  • In a mixer’s bowl add the whole-wheat flour, all-purpose flour, yeast, honey, sunflower oil, salt, grated pumpkin, grated beetroot, and water. 
  • Beat with the hook attachment at medium-low speed, for 10-12 minutes, until you get a smooth dough that pulls away from the sides of the bowl. If the mixture is too thick, add a little more water.
  • Transfer the dough to a lightly greased bowl, cover the bowl with plastic wrap, and allow 1 hour and 30 minutes for it to double in size. 
  • Line the bottom and the sides of two 10x30 cm loaf tins with parchment paper.
  • Dust your work surface with flour and knead the dough. 
  • Divide the dough in half and shape two loaves, big enough to fit into the loaf tins.
  • Cover the loaf tins with a dish towel and leave them at room temperature until the loaves double in size.
  • Preheat the oven to 240οC (460ο F) set to fan.
  • Dust the surface of each dough with a little flour and bake them in the oven for 10 minutes.
  • Lower the temperature to 190οC (370ο F), without opening the oven, and bake them for another 25-30 minutes until they are golden.
  • Remove the loaf tins from the oven and let them cool on a rack.
  • Take the bread out of the loaf tins and cut it into slices. 
  • Serve.
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Nutritional
Chart

Nutrition information per portion

218
Calories (kcal)
11 %

Calories

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.

4.5
Total Fat (g)
6 %

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.

0.6
Saturated Fat (g)
3 %

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.

36.0
Total Carbs (g)
14 %

Carbohydrates

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.

3.2
Sugars (g)
4 %

Sugars

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.

6.3
Protein (g)
13 %

Protein

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.

3.4
Fibre (g)
14 %

Fibers

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.

1.0
Sodium (g)
17 %

Salt

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

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