Once more I went passed long aisles of breads this week and once more none of the dozens of types and sizes made it into the shopping cart, so I went home and baked my own.
- 500 g whole-wheat flour
- 1 beetroot / grated
- 1 golden delicious apple / chopped
- 7 g coffee powder
- 1 cardamom pod
- 10 salt
- 7 spoons olive oil
- yeast for 500 g flour
- about 330 ml warm water
First I grounded the salt, cardamom and coffee in the mortar until it was very fine, then worked it with the flower, yeast, olive oil, apple and warm water into a dough. The beetroot came in towards the end of the mixing to avoid the dough turning red, thus allowing a sharper contrast with the deep red beetroot bits. After kneading the dough a few minutes I put it to rest in a bowl – lightly covered with olive oil – for about 40 minutes and covered it with a moist towel. Then prepared the bread form – with a bit of olive oil – and let it rest and rise until it doubled in size. After covering the form lightly with aluminium foil the bread baked 15 minutes by 175° and after taking the aluminium foil off, another 30 minutes.
The result was a wonderful earthy flavor given by the coffee, combined with the strength of the beetroot taste, plus the gentle sweetness of the apple.