Ingredients:
First part:
10 g active dry yeast
⅔ cup warm water
1 tbsp sugarcane molasses
¼ cup all-purpose flour
Second part:
½ cup warm water
¼ cup olive oil
¼ cup Açaí Oil
2 medium beets, chopped and steamed
2 to 3 cups all-purpose flour
Enough molasses to brush over the bread
2 tbsp chia seeds
1 tsp salt
Preparation:
- In a bowl, combine the ingredients from the first part. Cover with a dry cloth and let the yeast activate for 30 minutes. Keep the bowl in a draft-free place.
- Blend the cooked beets with the warm water and oils until smooth and homogeneous.
- Combine the beet mixture with the yeast mixture prepared earlier. Add the salt and flour gradually, until a dough forms that no longer sticks to your hands. Be careful not to let the dough become dry or stiff. Transfer it to a cake pan or loaf pan lightly dusted with flour. Cover with a cloth and let it rise for about 40 minutes to 1 hour.
- Place in a preheated oven at 200°C (400°F) and bake for about 50 minutes. The bread should be lightly golden and cooked through. Remove from the oven, brush with molasses, and sprinkle with chia seeds. Return to the oven and bake for another 10 minutes.
- Remove from the oven, let cool, and serve.