Peel the beetroot and cut it into small cubes.
Boil in approx. 400 ml of water for 30 minutes. Then strain and collect the liquid in a bowl.
Mix the flour, salt, fresh yeast and psyllium husks. Make a well in the centre and mix the yeast with a little warm beetroot water. Add the remaining beetroot water and mix everything together. Finally, gently knead the chopped beetroot into the dough.
Leave it to rest, covered, for 1–2 hours.
With wet hands, take small portions of the dough and shape them into rough balls. Do not knead the dough any further. Then place them on a baking tray lined with baking paper.
Preheat the oven to 220 degrees Celsius (top and bottom heat).
Sprinkle a little black cumin over each piece of dough. Then bake for 20 minutes at 220 degrees Celsius (top and bottom heat).
