© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

A simple and fun raisin bread made with sweet beet juice and topped with chopped hazelnuts for an extra crunch. Original recipe from Taste calls for 1/3 cup of sugar for the filling, which I have completely omitted, since I used sweet beet juice instead of water. It is pleasantly sweet with a hint of earthy beetroot flavour. Great to enjoy with (nut) butter for the breakfast or snack anytime. Egg and butter free too! The bread freezes well, so double the recipe if you wish.

7 g Active dry yeast
1 tbsp Sugar
240 ml Beet juice, lukewarm
380 g Plain flour
1 tsp Sea salt
2 tbsp Olive oil 1 tsp Cinnamon powder
120 g Raisins
2 tbsp Hazelnuts, chopped, for topping

Place yeast, sugar and warm beet juice in a jug. Whisk with a fork until yeast has dissolved. Stand in a warm place for 10 minutes or until frothy.
Sift flour into the bowl of your mixer. Stir in salt, yeast mixture, olive oil and cinnamon. Mix at slow speed until the dough comes together. Increase the speed and knead the dough for 5 minutes or until smooth and elastic. Knead in raisins for the last 2 minutes of kneading time.
Turn out the dough and shape into a ball. Grease your mixer bowl with a bit of olive oil. Return the dough to the bowl. Cover and set aside in a warm place for 1 hour or until doubled in size.
Punch dough down and...