Boil the beetroot whole for 40 minutes. Allow it to cool.
Quarter and core the apple.
Top and tail and peel the beetroot.
Grate the beetroot and the apple.
Add the remaining dry ingredients into food processor with dough hook or mixing bowl. Start the processor and slowly add the water, without a processor slowly stir in the water. Mix until you have a dough. Add the beetroot and apple mix.
Knead the dough on a clean, dry, floured surface for 5 minutes, or 15 minutes if you didn't use a food processor.
Cover the dough and leave in a warm place to rise for 40 minutes. My multicooker has a 'Yoghurt' setting that is ideal. Also my combination oven has a 'Prooving' setting to achieve the perfect temperature.
beat the dough back and place the dough in a oiled loaf tins.
Brush with soya milk and sprinkle on the sunflower seeds. (Optional)
Place in a warm place to rise again for about 30 minutes.
Bake at 220C/410F/Gas 7 for 30 minutes.
You should leave your bread to cool a little while, and then tip out onto a cooling rack.
Your bread is delicious enjoyed while still a little fresh and warm.
Beetroot and Apple Bread
Amount Per Serving
Calories 93Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Saturated Fat 0.3g2%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Total Carbohydrates 17g6%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.