Unbeetable Sourdough Rye Bread
Beetroot not only gives this bread a vibrant color but also adds natural sweetness and moisture to the dough.
This is vegan recipe. Dish can be prepared in 190 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Unbeetable Sourdough Rye Bread
Ingredients
Instructions
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In a large mixing bowl, combine the rye flour, all-purpose flour, beetroot puree, sourdough starter, water, honey, salt, caraway seeds, and active dry yeast. Mix well until a sticky dough forms.
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Transfer the dough to a lightly floured surface and knead for about 10 minutes, until the dough becomes smooth and elastic.
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Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rest in a warm place for 2 hours, or until doubled in size.
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Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
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Punch down the dough to release any air bubbles and shape it into a round loaf. Place the loaf on the prepared baking sheet.
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Cover the loaf with a clean kitchen towel and let it rise for another 30 minutes.
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Bake the bread in the preheated oven for 30-40 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
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Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 4g7%
- Total Carbohydrate 40g14%
- Sugars 2g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
