Ingredients
Mash
pure spelt flour 720
water, boiling
Beetroot mix
beetroot powder
sun-dried tomatoes, chopped
paprika powder, mild
tomato ketchup
Main dough
pure spelt flour 720
water
baker’s yeast
scald
butter
table salt
turmeric, ground
beetroot mix
Additional ingredients
semolina
(for weighing and processing)
clarified butter
(for greasing the molds)
water
(for brushing)
pumpkin seeds, hulled, broken
Production
Scald
Pour boiling water over the flour and mix until smooth and lump-free. Let cool completely before using in the dough.
Beetroot mix
Mix all ingredients thoroughly.
Main dough
Mix all ingredients except the butter and salt in the kneading machine. After 2–3 minutes, add the butter, and toward the end of mixing, add the salt. Knead the dough until about 90% developed.
Coloring
Take roughly half of the dough and knead in the turmeric. Knead the remaining dough with the beetroot mix.
Proofing: 60 minutes at room temperature.
Processing
Weigh dough pieces at 2’100 g each. Using a divider, cut each piece into 30 equal portions. Pass the portions through a long-roller machine and then roll them on a well-moistened cloth to the final mold length.
Structure
Roll the moist dough strands in pumpkin seeds.
Grease the molds (18×9×6 cm) with clarified butter. Place 3 strands per mold in the desired order.
Piece proofing: Leave to rise for 10–15 minutes at room temperature.
Baking
Load into a moderately warm oven with steam. Halfway through baking, open the vent and bake until the loaves are crisp.
Tip
This bread pairs exceptionally well with salads, fondue or grilled meats.
Evaluation