Nutrient-Rich Spelt Bread Recipe Features Beetroot and Seeds
A new bread recipe utilizing spelt flour, beetroot, and a blend of seeds offers a wholesome and versatile addition to daily meals. The recipe combines spelt flour with the earthy flavor of beetroot and a variety of seeds for a more complete nutritional profile. The bread is designed for adaptability, easily incorporating yogurt or milk into the dough and remaining palatable both warm and cold.
Ingredients: 200g spelt flour, 100g tahini (ground), 2 eggs, 200ml yogurt, 100ml oil, 1 packet baking powder, 1 teaspoon salt, 50g chickpea seeds, 50g sunflower seeds, 2 tablespoons sesame seeds, 50g dried red currants (to taste). Preparation: Preheat oven to 180 degrees Celsius. In a larger bowl, whisk together the eggs, yogurt, and oil until a smooth mixture is formed.
Gradually add the spelt flour and baking powder, followed by the salt. Finally, incorporate the chickpea seeds, sunflower seeds, sesame seeds, and dried red currants. The resulting dough can be baked for approximately 45-55 minutes, or until a toothpick inserted into the center comes out clean.
This recipe highlights the benefits of incorporating diverse seeds into a daily diet.
Topics: #seeds #spelt #flour
