Unbeetable Sourdough Rye Bread
Earthy, vibrant, and irresistibly unique, Unbeetable Sourdough Rye Bread is a stunning artisanal loaf that combines the tangy depth of sourdough with the natural sweetness and vivid hue of roasted beets. Made with a blend of hearty rye flour and fluffy bread flour, this rustic bread boasts a moist, slightly domed crumb and an eye-catching ruby undertone, courtesy of the pureed beets folded into the dough. Slow fermentation allows the flavors to fully develop, resulting in a loaf that's complex, wholesome, and perfect for everything from your favorite savory spreads to butter-slathered morning toast. With its gorgeous color and earthy flavor, this homemade sourdough rye bread is as much a feast for the eyes as it is for the taste buds—ideal for elevating your bread-baking game!
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Ingredients
- 2 medium (about 200g each) Beets
- 240 ml Water
- 100 g Sourdough starter
- 300 g Rye flour
- 200 g Bread flour
- 10 g Salt
Directions
Step 1
Preheat your oven to 200°C (400°F). Wrap the beets in aluminum foil and roast for 45-60 minutes, or until fork-tender. Let the beets cool, then peel and puree them in a food processor until smooth. Set aside.
Step 2
In a large mixing bowl, combine the rye flour and bread flour. Stir together to distribute evenly.
Step 3
In another bowl, mix the sourdough starter with the water until dissolved. Add the beet puree and mix until combined.
Step 4
Gradually incorporate the wet ingredients into the dry ingredients, stirring until no dry flour remains.
Step 5
Add the salt and knead the dough by hand or with a stand mixer fitted with a dough hook for about 8-10 minutes. The dough will be sticky—this is normal for sourdough rye bread.
Step 6
Transfer the dough to a lightly oiled bowl, cover with a damp towel, and let it rest at room temperature (ideally around 21-24°C or 70-75°F) for about 6-8 hours, or until it has doubled in size.
Step 7
Once the dough has risen, turn it out onto a floured surface and gently shape it into a boule or oval loaf. Place it seam-side up into a floured proofing basket or a bowl lined with a floured kitchen towel.
Step 8
Cover the dough and let it proof for another 60-90 minutes, or until it has visibly puffed up.
Step 9
Preheat your oven to 230°C (450°F) and place a Dutch oven or baking stone inside to heat up.
Step 10
Carefully turn the proofed loaf onto a piece of parchment paper. Score the top of the loaf with a sharp blade or lame.
Step 11
Carefully transfer the dough (with the parchment paper) into the hot Dutch oven or onto the baking stone. Cover with the lid (if using a Dutch oven) and bake for 20 minutes.
Step 12
After 20 minutes, remove the lid and reduce the oven temperature to 210°C (410°F). Continue baking for another 20 minutes, or until the loaf is deeply browned and sounds hollow when tapped on the bottom.
Step 13
Allow the bread to cool completely on a wire rack before slicing and serving. Enjoy your Unbeetable Sourdough Rye Bread!
Nutrition Facts
| Serving size | (1253.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1963 |
| Total Fat 8.7g | 0% |
| Saturated Fat 1.3g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 0mg | 0% |
| Sodium 4759.6mg | 0% |
| Total Carbohydrate 433.1g | 0% |
| Dietary Fiber 62.8g | 0% |
| Total Sugars 31.5g | |
| Protein 62.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 189.6mg | 0% |
| Iron 20.2mg | 0% |
| Potassium 3122mg | 0% |
Source of Calories