Beetroot Einkorn Soda Bread

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There's nothing quite like warm, fresh-out-of-the-oven homemade bread and it makes your house smell so warm and inviting as it bakes. This quick bread recipe is made with freshly milled einkorn flour, boiled beetroot, buttermilk and rosemary. This is best eaten on the day it’s made but it will keep for up to 48 hours.

250 g Beetroot, coarsely grated (preferably raw, I used leftover cooked beet)
500 g Einkorn berries, ground into flour
1 tsp Baking soda
1 tsp Fine sea salt
360 ml Buttermilk
Fresh rosemary sprigs

Heat the oven to 200C/400F. Coarsely grate the beetroot and squeeze out as much liquid as possible.
Place ground einkorn, baking soda and sea salt in a large mixing bowl and stir to combine. Pour in the buttermilk and start to bring the ingredients together using a wooden spoon. When it has almost come together as a dough, tip it out onto a clean surface and start to knead in the grated beetroot. Once combined, shape the dough into a ball and flatten slightly.
Dust a baking sheet with flour. Transfer the loaf to the baking sheet, then stud the surface with rosemary sprigs. Bake for 30 minutes until golden and cooked through. Allow the loaf to cool before slicing.

Beetroot Einkorn Soda Bread

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