Using the same recipe as my regular sprouted wheat beat bread, I decided to see what would happen by adding just 1 tsp cocoa powder. The result was a more cake-like flatbread with the small amount of chocolate dominating. It is healthy, and good, but very different from the basic beet bread.
The Gourmia 10 in 1 oven preset is 383F not the 384 in my photo. Note that when baking in the Gourmia it is necessary to put the bread on some kind of rack to elevate it or the bottom will get too dark before the loaf is cooked through. Trying this came from my having lots of leftover fermented beet fiber after recently making 2 gallons of kvass. I use beet greens as well as the root in my kvass, so it has a lot of food value. The "used" fiber is a welcome addition to smoothies, and can be used in beet soup, but I still wondered how I would ever use up all of this byproduct from my latest batch. So I asked Mr. Google if anyone ever made beet bread and was surprised to see how many had and how interesting some of the recipes turned out to be.
I wanted to start with a simple loaf, and a small one as I had no idea how good this would be. I honestly don't remember how much sprouted wheat flour I put in the very pink loaf in my before baking photo, it may have been 2/3 cup instead of 1 cup. I also may have added a little avocado oil along with the whey. When I added cocoa powder to make the darker loaf I also added a small amount of brown sugar.
The chocolate version was OK, but I am over the moon with how good the basic beet bread turned out, from the lovely moist interior to the slightly crunchy crust. It has just a hint of beet flavor. Although the raw dough is decidedly pink, the baked loaf turned a lovely rustic brown under a tan crust.