Beetroot Bread with Rye Sourdough

Preparing the Rye Sourdough In a large bowl, combine the rye flour, water, and rye sourdough starter. Mix well to form a thick batter. Cover the bowl with a clean kitchen towel and let it rest at room temperature for about 12 hours or overnight.

Preparing the Beetroot Bread Dough In a separate large bowl, combine the bread flour, whole wheat flour, grated beetroot, and salt. Add the rye sourdough and water. Mix well until a dough forms.

Kneading the Dough Transfer the dough to a lightly floured surface and knead for about 10 minutes, until smooth and elastic.

First Proofing Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise at room temperature for 2 hours, or until doubled in size.

Preheating the Oven Preheat the oven to 220°C (425°F). Place a baking stone or sheet pan in the oven to preheat as well.

Shaping the Loaf Punch down the risen dough and transfer it to a lightly floured surface. Shape it into a loaf and place it on a piece of parchment paper.

Baking the Bread Transfer the parchment paper with the shaped loaf onto the preheated baking stone or sheet pan. Bake in the preheated oven for 40-45 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.

Cooling and Serving Remove the bread from the oven and let it cool on a wire rack before slicing and serving.