The dough for this beetroot bread is a beautiful color and the added nutritional benefits from the spelt, rye and beets is a nice plus.
Author: Shared by Ralph Nieboer on the Artisan Bread Bakers FB Group
Recipe type: Rye Bread
Ingredients
250 gram bread flour
125 gram spelt flour whole wheat
125 gram dark rye flour whole wheat
11 gram salt
100 cooked or baked potatoes crushed
100 gram mature starter 100 % hydration
250 gram beetroot uncooked, pureed (if puree is too dry add 25% more water) hydration is about 72 %
100 gram beetroot cubes
125 gram water
150 gram of roasted seeds
Instructions
FIRST DAY
Mix the beetroot puree with the water
Add the flour, salt and starter in the bowl of a stand mixer
Using the dough hook, mix very slowly on the lowest setting
Slowly poor in the beetroot puree with water in the mixing bowl
Knead it slowly for 10 min very slow. If the mixture its too dry put in 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 and place in a baneton.
Cover the baneton 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.
Recipe by Bread Experience at https://www.breadexperience.com/beetroot-bread/