Stuffed beet bread, this is no boring loaf

So they say that if you mix 5 parts flour (by weight) with 3 parts water, 2 percent of flour weight salt, and some yeast. Then you will have a bread. This is a quite generic explanation, and the loaf you end up with will be, well according to me pretty generic as well. It does taste good, but it’s just a bread, nothing more, nothing less.

I have always thought that there must be a way to make this more interesting. And now I talk about doing more then just swapping the all purpose flour to whole-grain, or some other kind like emmer or einkorn. What can you do with the bread to totally transform it? Well, lets make it pink (kind will go crazy over this, looks like artificial candy), and lets stuff it with roots that are in season. This one was an experiment that turned out great in every way. Awesome for a picnic (find a warm and sunny spot) or potluck. Vegetable juice is does the trick!

Giant beet, I didn't grow this one, and I didn't use it for this recipe either. But it's beautiful.

Giant beet, I didn’t grow this one, and I didn’t use it for this recipe either. But it’s beautiful.

Before making it into a roll

Before making it into a roll

Please note that you will need a juicer for this one, or someplace where you can get beet juice.

Parsnip stuffed beet bread
Cook time
Total time
What you need
  • For the bread:
  • 1 cup beet juice, juice yourself for greater and fresher taste
  • 425 grams (almost a pound) whole spelt flour
  • 1 Tsp active dry yeast
  • 1 Tsp salt
  • 1 Tsp oil
  • For the stuffing:
  • 3 medium parsnips
  • 1 onion
  • 1 garlic clove
  • 2 Tsp oil
  • 2 Tsp fresh rosemary, chopped
  • salt and pepper to taste
How to do it
  1. Start by heating you beet juice to 40° C or 104° F. Dissolve the yeast.
  2. Add the flour and salt (use fresh if you can, I always grind my own). Mix throughly for a few minutes until it becomes elastic. You can use a kitchen assistant if you have one. Otherwise you fine with just your own mixing capabilities.
  3. Cover it with a kitchen towel, and wait for it to double in size, this will take about an hour.
  4. Ok, we will prepare the stuffing meanwhile. Start by mincing the onion and garlic.
  5. Heat a pan to low/medium.Add the oil and the onions. Cook gently for about 15 min.
  6. Add the chopped (1/3 inch dices) parsnips and continue to cook for 15-20 min, until the parsnips are sweet and caramelised.
  7. Add the rosemary. Season off with salt and pepper. and let it cool.
  8. Now the fun begins. Get your dough. Fold it a few times then bring your rolling pin. Make a rectangle, about ½ inch thick.
  9. Add some oil to the center part of the rectangle, place your stuffing in the middle (take a look at the pic). Fold it and use your fingers to pinch it where the end meet so it becomes a roll.
  10. Now make it in to a ring and pinch the two ends together. Dust it with some flour, on both sides.
  11. Heat the owen to 200°C or 390°F
  12. Cover it again and allow to raise for 30 min.
  13. Bake it for around 40 min.


The stuffed bread

The stuffed bread

Isn’t this just beautiful? And the autumny flavours too.

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