25 g of yeast
500 g milk (5 dl)
1 teaspoon salt
2 tablespoons syrup
4 medium beets, peeled and torn
500 g rye flour (slightly less than 9 dl)
250 g wheat flour (about 4½ dl)
50 g butter
1 tablespoon of water
2 tablespoons optional, mixed seeds
1. Crumble the yeast into a bowl. Add some of the milk and stir until the yeast is dissolved. Mix in the rest of the milk, salt and syrup and stir. Add the shredded beetroots and stir.
2. Mix the rye and wheat flour and add gradually to the rest. Slice in the butter and knead to a smooth dough, it takes about 8 minutes with a machine. Cover the bowl with plastic film and let it rise to double size, about 1½ hours.
3. Place baking sheet in a baking pan, about 35 x 25 cm in size. Put the dough on the lightly floured baking table and knead for a few minutes. Put the dough in the pan and flatten it out over the whole pan to the edges. Cover with abaking cloth and allow to rise for 30 minutes. Put the oven on 225 celsius degrees.
4. Brush with the mix of whipped eggs and water and sprinkle seeds of your choice over. Bake the bread in the oven for about 30 minutes, or until the inside temperature is 92 degrees. Allow to cool for a while in the pan and then divide into smaller pieces and allow to cool completely on a grid.
Serve while still a little warm with butter, or with butter and cheese or any topping of your liking.
The beetroots can be exchanged to carrots or other roots.
The bread tastes great after being frozen and heated in the oven. I treat myself with a warm beetrootsandwich for breakfast on a weekend morning when I have time to take it directly from the freezer and heat it in the oven. It becomes just like newly baked! Since I cut it in small pieces before freezing I just take out as many pieces as I want to use at the time.