Anne-Marie B's blog

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:

I've had this recipe for a long, long time, it dates back to 2006. It takes 3 days to develop but it is an easy bread to make and never fails. It has a lovely aroma and taste.

I have made it in rings like Petra did on her blog, but last Saturday morning at 5am it was really chilly and I felt lazy and in a hurry to get back on my electric blanky. So a simple boule would have to do. Still tastes great, just not as impressive on the eye.

A bottle of dark beer, a touch of rye and molasses gave birth to this puppy.

Keep a small glass and some smoked almonds on hand.

This baby kept on rising and threatened to invade the kitchen. Delicious bread.
I found the recipe here:

http://weekendloafer.com/category/bread/