Beetroot Molasses and Walnut Bread

Mar 22, 2014 by

The problem with not being able to throw away food is that, by using up something in an experiment recipe, it very often doesn’t work. Then you end up dumping a lot more than the first ingredient you were trying to save.

Happily, in this instance it didn’t happen. I had three small beetroot for ages and decided that even though they had gone a bit soft I’d bake them. Then true to form I put them in the fridge and forgot about them.
I would normally put grated beetroot in chocolate brownies but as I am off sweet stuff I couldn’t. So next best thing is use them in a bread. Using spelt flour gives it a low glycemic index.

Beetroot Molasses and Walnut Bread Recipe

2 large mugs (300g) of wholemeal spelt flour (or wholemeal wheat)
1 large mug (150g) of white spelt flour (or plain white)
1 large mug jumbo porridge oats (100g) optional
1 teaspoon of bread soda sieved
3 small beetroot cooked, skinned and grated (125g)
A good big handful of roughly broken walnuts (50g)
1 or 2 tablespoons of molasses (depending on how sweet you like it)
350 ml Buttermilk

Preheat oven to 200 deg fan.
Grease a large loaf tin

Mix the flours, oats and soda well. Add the beetroot, walnuts and make a well in centre. Start to mix in the buttermilk. Add the molasses. Sometimes I find it easier to mix the molasses in if I put it in a cup and add a small amount of boiling water and pour this into the bread mixture. Keep adding buttermilk until you have the consistency of porridge.

Transfer to your loaf tin, sprinkle with a few extra walnuts and bake for 30 minutes. Turn the bread out of the tin and bake at 180 deg until the base sounds hollow when tapped (approx another 15 minutes).

Cool on a wire rack.

It is delicious eaten buttered while still slightly warm.

This bread also goes really well with cheese.

Tip: I find boiling beetroot a palaver as they can take an age to tenderise, so what I do now is boil a few and grate and freeze the rest.

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