Beetroot Bread

September 17, 2015

Beetroot and caraway are a match made in heaven!  They are the core of our favorite hash and ingredients into a versatile dough, which is the basis for many autumn breads in my kitchen.

If you don't have a sourdough starter in the fridge, you can easily make one with this recipe.

2 breads

1 dl (110 g) sourdough starter
2 dl (200 g) lukewarm water
2 dl (110 g) rye flour

Mix together the sourdough starter, water and the flour. Cover with a tea towel and leave at room temperature until bubbly, it takes 7–9 hours.

2 small (300 g) raw beetroots, grated
3 dl (300 g) lukewarm water
1 tbsp salt 
1 tbsp caraway seeds 
3 tbsp Scandinavian dark syrup (or light molasses)
2 dl (100 g) crushed rye grains
7 dl (380 g) rye flour
5 dl (250 g) spelt flour
rolled rye or spelt

Blend the grated beetroot, lukewarm water, salt, caraway seeds, syrup and crushed rye grains with the starter dough. Mix the rye and spelt flour into the dough and knead for 10 minutes.

Cover and leave to rise at room temperature for 4 hours.

Turn the dough out onto a lightly floured surface and knead it gently. The dough is sticky, but don't spoil it by adding tons of flour. Add the smallest amount of flour possible. Just so much you think you can handle it. Divide the dough into two equal pieces. Shape the pieces into two long loaves and put them into oiled tins. Pat with oiled hands and sprinkle with rolled rye or spelt.

Cover and leave to rise for 2 hours.

Preheat the oven to 250°C. Bake for 15 minutes, then turn the temperature down to 200°C and cook for a further 30 minutes.

Cover and let cool on a wire rack.

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2 kommenttia

  1. I look forward to trying some of your breads and recipes!