Description
Spring-bright aromatic bread with vegetables greens and a light walnut touch will definitely have the way to vegetable the table.
Ingredients
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Yeast
1.5 tsp
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Salt
1 tsp
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Sugar
1 Tbsp
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Beets
1 piece
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Walnuts
50 g
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Garlic
2 tooth
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Flour
2.5 cup
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Greens
-
Sesame
-
The broth
250 ml
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Sunflower oil
3 Tbsp
Cooking
Boil beetroot. I did it in a double boiler. The resulting broth if necessary to bring to 250 ml. Cool to lukewarm and dissolve in it the yeast with the salt and sugar
Add grated on a fine grater beets, nuts, pressed garlic, sunflower oil
Gradually add flour and knead the dough
Leave for 1.5-2 hours
Punch down the dough, stretch into an oval, sprinkle with herbs
To roll the roulade, sprinkle with optional sesame seeds
Bake at 175 degrees for about 30 minutes. Bon appetit!
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