Red Bread with figs & thyme

Girls just wanna have fun! That's what we thought when we dyed our bread pink. How does that work?

Ingredients:
500 g gluten-free Dark Bread Baking Mix from Schneekoppe
200 ml beetroot juice from Schneekoppe
200 ml warm water
50 ml sunflower oil
1 pkg. dry yeast
½ TL Salt from Schneekoppe

Per slice:
1 EL Sojaghurt
1 getrocknete Feige 
etwas Hanföl von Schneekoppe
frischer Thymian

Preparation

1. Place the bread baking mixture with the dry yeast in a mixing bowl and mix.
2. Mix water, beetroot juice and oil. The mixture should be lukewarm. If it is not, place the mixture in a small pot and heat briefly.
3. Form a hollow in the flour mixture and add the liquid mixture.
4. Mix the mixture very well with a mixer to a uniform dough.
5. Grease a bread baking tin and add the dough.
6. Wrap with a kitchen towel and place in a warm place for an hour and a half.
7. As soon as the dough has risen sufficiently, use a knife to prick the centre of the dough to a depth of approx. 1 cm.
8. Preheat the oven to 250° C circulating air.
9. Turn the oven down to 180°C, put the bread in the oven and bake for 35 minutes.
10. Carefully remove the bread from the oven, brush the upper crust with oil, cover with aluminium foil and place in the oven for another 15 minutes.
11. Take the bread out of the oven and let it cool for 20 minutes covered.
12. Then remove from the baking tin, place on a grid and allow to cool further.
13. Spread one soy whip on each slide, cut the fig into slices and cover the slice of bread with it.
14. Garnish with thyme and hemp oil.