Pure the strawberries and beets with a little water if necessary.
Boil the puree with 3 tablespoons raw sugar, cinnamon and nutmeg for 5-6 minutes until it thickens a bit. You can also use it as a pancake filling!
Hot 1/4 cup (60 ml) water and 1 tablespoon sugar and add yeast. Mix well and leave for 10 minutes.
Add flour, salt, vital wheat gluten, flaxseed egg, oil and puree and knead into a soft dough. Knead for at least 5 minutes, adding flour or water if necessary. The syrupy puree makes the dough a bit sticky.
Place the dough in a well-oiled container to double over. Spray the top of the dough with oil spray and cover with a damp cloth and leave to rest for 2 hours.
Take the dough and shape it A rectangle. Then roll up and place in a loaf pan, seam side down. Spray with water, then oil and cover with a damp cloth.
Let rise for 45 minutes.
Bake at 375 degrees for 15 minutes, then at 350 degrees for another 10 or 15 minutes until the bread appears hollow.