Beet Bread

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Ingredients
Polish;
3,5 oz. / 100 g water
5,3 oz. / 150 g of juice beetroot
8,8 oz. / 250 g of 4-grain baking flour
0,7 oz. / 20 g yeast
Premiums;
21 oz. / 600 g sifted wheat
7 oz. / 200 g of grapefruit juice
8,8 oz./ 250 g water
0,6 oz. / 17 g sea salt
Scalding;
1,8 oz. / 50 g barley flakes
1,8 oz. / 50 g spelled flakes
1,8 oz. / 50 g rye flakes

Procedure
Mix together all the ingredients for the polish and let this stand until the yeast begins to work properly (it should bubble). Add all the other ingredients (premiums) and knead the dough for 5 minutes at slow speed, then knead the dough for 5 minutes at high speed

To create “scalding” you have add the flakes in a bowl and pour boiling water over to cover the flakes. Let stand until it becomes a “porridge” – preferably overnight. When the dough is kneaded finished (step 1) kneaded the cold scalded corn mixture into it. The dough should be smooth and supple with a stretchable gluten network.

Let dough rise well. Form loafs loaves to desired shapes and let rest for about half an hour. Bake loaves at 440 F / 225 C for about 30-40 minutes

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