Beetroot breads

This homemade crispbread recipe with beetroot and fennel is a great way to prepare crunchy and aromatic snacks. The dough, made with grated beetroot, yeast, and fennel seeds, turns tender and golden after baking. The crispbreads can be served as a standalone snack or with your favorite dips. They store well, making them perfect for preparing in advance.

Ingridients:

5 grams of dry yeast
0.5 tsp of fennel seeds
125 gr of milk
100-125 grams of grated beetroot
125 gr of rye flour
300 grams of wheat flour
4 tbsp of sesame seeds
4 tbsp of sea salt

Instructions:

Place the yeast and fennel seeds in a bowl, add room-temperature milk, and leave for 5 minutes.

Add grated beets and a pinch of salt, mix well.

Gradually add flour to form a dough.

Shape the dough into a ball, cover with a towel, and leave for 20 minutes.

Preheat the oven to 165°C (330°F).

Divide the dough into two equal parts.

Dust the surface with flour. Roll out one part of the dough into a 30×40 cm rectangle. Cut it in half.

Place one half between two sheets of parchment paper and roll it out as thinly as possible.

Prick all the rolled dough sheets with a fork or a decorative rolling pin.

Sprinkle with sea salt flakes and sesame seeds.

Bake for about 25 minutes, or until the edges curl up and the middle rises.

Remove from the oven, and immediately (while still hot) cut into thin strips. Return the bread to the oven, turn it off, and leave the door slightly open for 2 hours.

Serve with butter or your favorite dips. Store wrapped in parchment in a cool, dry place for up to 2 months.

Recipe and photos were made for Striped Apron magazine, Spring 2023.