A simple white sourdough. Add 170 g coarsely grated beetroot. Three folds and risen in the fridge overnight, as always. The aroma and taste of the beetroot is subtle, but definitely there. And look at the colour of the dough, just gorgeous!
Dry mix:
370 g bread flour, 8 g salt, I added 3 tablespoons rye flour because I thought the dough was a bit too wet.
Wet mix:
220 g white sourdough starter (bubbling after a feed some hours before) mixed with 200 ml lukewarm water, 10 ml olive oil and 5 ml honey.
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was the beet root raw or cooked? I'm guessing cooked and grated. :)
The beetroot was raw. No need to cook it. It almost melts into the dough when baking. That is why the coarse grating works better, giving you the colours.
right with raw beets in the mix since they a e mostly water and can tend to make a flat loaf. Has to taste great and would make great toast. Well done and
Happy Baking
Thank you, :)
Very nice! I've had a beet root bread recipe newspaper clipping sitting on my desk for two years now and still never tried it. This is making me want to dig it up and finally bake a batch.
Raw works but brings a certain amount of risk. Better to cook or thoroughly scald the root vegetables to kill rope before dropping into bread dough. Roasting adds more flavour. Grilling might be interesting too. Steaming and boiling works and so does poking and microwaving. ...and grating is easy with a soft cooled beet.