Mission "Processed bread extermination from home - part II".
I've told you before here on the blog that I have a big bread eater here at home. And unfortunately, his favorite breads are those bought in the supermarket that come with a huge list of ingredients, including some nasty additives with their names encrypted so we don't get too scared...
I am determined to exterminate the existence of those specimens here at home...
I believe it's all a matter of time...I know I have to take it slowly, very slowly, be very patient and use soft words and gentle actions...
And most important, I must keep baking some healthy, easy-to-make and delicious breads and try to get his attention, conquer his palate and make him forget about those nasty processed breads he keeps buying...
Today I decided to try a beetroot buckwheat bread. The dough had this wonderful color before baking but something happened in the oven and the purple color vanished...
Besides the final color not being exactly what I was expecting, this bread turned out really delicious! It is soft and fluffy and I have hope that J. will enjoy it!...
Beetroot Buckwheat Bread
Preparation Time: 5 minutes
Cooking Time: 30 minutes stove + 30 minutes oven
Difficulty Level: Easy
Cost: ~2,30 € (in Portugal)
Nutritional Information (per 2 slices): 135 Kcal, 4.7 g protein, 23 g carbs, 3.8 g fat
1 cup Buckwheat groats (~190 g, or buckwheat flour)
2 medium Beetroots (~320 g)
1/4 cup Sunflower Seeds (~35 g), divided
2 tbsp ground Flax seeds (thickened in 6 tbsp water for 15 min.)
1/2 tsp Baking Soda or powder
1 pinch Sea Salt, to taste
1. Peel beetroots and quarter them. Place them in a small pot and cover generously with water. Cook the beets over medium heat for about 30 minutes or until tender. You can use the final cooking water for your smoothies or soups.
2. Transfer the cooked beets to the blender or food processor and process until smooth. Reserve.
3. Place ground flax into a small bowl along with the water, give it a stir and let it thicken for about 15 minutes.
4. Pre-heat the oven to 375 F/190 ºC and prepare a baking tin lined with parchment paper. (I used a 10.2 in x 7.1 in/26 cm x 18 cm baking pan but it could have been slightly bigger).
5. Place the buckwheat groats into the coffee grinder or food processor and process until a fine flour is obtained. Transfer to a mixing bowl. Alternatively use ready-to-use buckwheat flour.
6. Whisk in the baking soda and half of the sunflower seeds. Save the other half to garnish the top of the bread.
7. Add in the beet puree and the thickened flax and mix well to combine. Season with a pinch of sea salt if desired.
8. Transfer the dough to the lined baking tin and place in the oven. Let it bake for about 30 minutes or until a toothpick or a spaghetti comes out clean when inserted in the center). Remove from the tin pulling the parchment paper and let it cool down completely over a cooling rack.
Serving suggestion: mash half of an avocado with a squeeze of lemon juice and spread it over the breed slices. Add some radish slices on top and a sprinkle of black pepper. Enjoy!
I hope you enjoy this recipe. Ideas for healthy and delicious breads are more than welcome!