Wild sourdough rye with fermented beetroot
Wild sourdough rye with fermented beetroot
Ingredients
For the Sourdough Rye Bread
- 2 cups rye flour
- 1 cup bread flour
- 1 cup sourdough starter, active and bubbly
- 1 1/2 teaspoons sea salt
- 2 tablespoons honey
- 1 teaspoon caraway seeds, optional
For the Fermented Beetroot
- 2 beetroot, peeled and sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 teaspoon sea salt
- 1 bay leaf
- 1/2 teaspoon black peppercorns
Instructions
- 1
In a large mixing bowl, combine rye flour, bread flour, and sea salt. Add in the sourdough starter, honey, and caraway seeds. Mix until a dough forms.
⏱️ 15 min - 2
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise for about 2 hours or until doubled in size.
⏱️ 120 min - 3
Preheat the oven to 400°F. Shape the dough into a round loaf and place it on a baking sheet. Let it rise for another 30 minutes.
⏱️ 30 min•🌡️ 400 - 4
Bake the bread in the preheated oven for 35 to 45 minutes, or until the crust is golden and the loaf sounds hollow when tapped.
⏱️ 45 min•🌡️ 400 - 5
For the fermented beetroot, combine apple cider vinegar, water, sea salt, bay leaf, and peppercorns in a jar. Add the sliced beetroot, ensuring they are submerged in the liquid.
⏱️ 10 min - 6
Seal the jar and let it ferment at room temperature for 3 to 5 days. Check daily and press the beetroot down if needed.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Wild sourdough rye with fermented beetroot
Ingredients
For the Sourdough Rye Bread
- 2 cups rye flour
- 1 cup bread flour
- 1 cup sourdough starter, active and bubbly
- 1 1/2 teaspoons sea salt
- 2 tablespoons honey
- 1 teaspoon caraway seeds, optional
For the Fermented Beetroot
- 2 beetroot, peeled and sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 teaspoon sea salt
- 1 bay leaf
- 1/2 teaspoon black peppercorns
Instructions
- 1
In a large mixing bowl, combine rye flour, bread flour, and sea salt. Add in the sourdough starter, honey, and caraway seeds. Mix until a dough forms.
⏱️ 15 min - 2
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise for about 2 hours or until doubled in size.
⏱️ 120 min - 3
Preheat the oven to 400°F. Shape the dough into a round loaf and place it on a baking sheet. Let it rise for another 30 minutes.
⏱️ 30 min•🌡️ 400 - 4
Bake the bread in the preheated oven for 35 to 45 minutes, or until the crust is golden and the loaf sounds hollow when tapped.
⏱️ 45 min•🌡️ 400 - 5
For the fermented beetroot, combine apple cider vinegar, water, sea salt, bay leaf, and peppercorns in a jar. Add the sliced beetroot, ensuring they are submerged in the liquid.
⏱️ 10 min - 6
Seal the jar and let it ferment at room temperature for 3 to 5 days. Check daily and press the beetroot down if needed.
⏱️ 5 min