Beetroot bread

Beetroot bread looks marvellous on a snow-white Christmas table, and tastes excellent with herring in oil with onion.


  • 70 dkg Szczepanki de luxe flour

  • 25 g yeast

  • 1 egg

  • 20 dkg finely grated raw beetroot

  • 1 tsp salt

  • 1 tsp sugar

  • 10 dkg sunflower seeds

  • 300 ml lukewarm water

Mix the yeast through the lukewarm water. Add the peeled and finely grated beetroot, oil, salt and sunflower seeds, and mix. Then add the flour and knead the dough until it is smooth and does not stick to the bowl. Leave to rise for 1 hour.

Knead the dough on a pastry board, form into a loaf and place in a well-greased long mould. Cover and leave to rise for 30 min. Set the oven to 225 C.  Brush the loaf with milk and bake for approx. 40 min.

We wish you happy baking.


/Recipe by: Małgorzata Żółkiewicz. A prize-winning recipe from our Christmas competition/