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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Recipe Information
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
Instructions
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.
In a large mixing bowl, combine the rye flour and bread flour. Stir together to distribute evenly.
In another bowl, mix the sourdough starter with the water until dissolved. Add the beet puree and mix until combined.
Gradually incorporate the wet ingredients into the dry ingredients, stirring until no dry flour remains.
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.
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.
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.
Cover the dough and let it proof for another 60-90 minutes, or until it has visibly puffed up.
Preheat your oven to 230°C (450°F) and place a Dutch oven or baking stone inside to heat up.
Carefully turn the proofed loaf onto a piece of parchment paper. Score the top of the loaf with a sharp blade or lame.
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.
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.
Allow the bread to cool completely on a wire rack before slicing and serving. Enjoy your Unbeetable Sourdough Rye Bread!
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4709 mg | 205% | |
| Total Carbohydrate | 427.4 g | 155% | |
| Dietary Fiber | 62.7 g | 224% | |
| Total Sugars | 30.1 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 20.1 mg | 111% | |
| Potassium | 3122 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
