Description
The dough for this beetroot bread is a beautiful color and the added nutritional benefits from the spelt, rye, and beets is a bonus.
Ingredients
Units
Scale
- 250 grams bread flour
- 125 grams spelt flour whole wheat
- 125 grams dark rye flour whole wheat
- 11 grams salt
- 100 cooked or baked potatoes crushed
- 100 grams mature starter 100% hydration
- 250 grams beetroot uncooked, pureed (if puree is too dry add 25% more water) hydration should be about 72%
- 100 grams beetroot cubes
- 125 grams water
- 150 grams of roasted seeds
Instructions
FIRST DAY
- Mix the beetroot puree with the water
- Place the flour, salt, and starter in the bowl of a stand mixer
- Using the dough hook, mix very slowly on the lowest setting
- Slowly pour in the beetroot puree with water in the mixing bowl
- Knead it slowly for 10 min very slow. If the mixture is too dry, add a bit more water
- Knead for another 10 min on lowest setting
- During the last two minutes of the kneading, add in the roasted seeds and beetroot cubes
- Remove the dough from the mixer and place in a lightly greased bowl. Roll the dough around to coat with oil
- Cover the bowl and let the dough bulk ferment for 2.5 hours with a stretch and fold every 40 min
- Form it into a round loaf after the 2.5 hours rest and place it in a banneton.
- Cover the banneton with plastic wrap and place it in the fridge for 12 hours
SECOND DAY
- Let your oven warm up to 450 degrees with a cloche on the bottom shelf
- Remove the banneton basket from the fridge and carefully invert the loaf onto the bottom of the preheated cloche
- Score your loaf in the pattern of your choice and put it in the oven cold
- Bake the loaf in the cloche with the lid on for 20 minutes; remove the lid and continue baking without the lid for an additional 15-20 minutes for a total baking time of 35-40 minutes.
- Remove the loaf to a wire rack and let it cool completely before slicing.
Notes
Since this bread includes rye, I waited 24 hours before I sliced it to allow the bread time to mature. It has good keeping quality due to the sourdough and rye.
I baked my loaf in an Emerson Creek Pottery bread cloche; however, you can use a preheated baking stone with a steam pan if you prefer.
- Category: Rye Bread