Add Preferred SourcePoppy seed beetroot sourdough bread is a visually appealing and flavorful loaf that brings together the earthy taste of beetroots, the delightful crunch of poppy seeds, and the tanginess of sourdough.
Sourdough beetroot bread features a soft crust, chewy texture, and nuttiness from the poppy seeds, creating a blend of flavors that makes it a remarkable choice for anyone seeking a unique and delicious homemade bread.
Why you will love this recipe?
- This beetroot sourdough bread recipe combines the earthy taste of beetroot, the nuttiness of poppy seeds, and the tanginess of sourdough.
- Adding poppy seeds adds a nice crunch and nutty flavor to the sourdough beetroot bread. This delicious and unique sourdough bread flavor is a must-try.
- This sourdough beetroot bread can be enjoyed on its own, used for sandwiches, or paired with various spreads and toppings.
Ingredients
Sourdough starter: This is the key ingredient to make any sourdough bread. Make sure the starter is active and bubbly.
Beetroot and poppy seeds: Peel and grate fresh beetroot for this recipe. Adjust the amount of poppy seeds as per your preference.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Step 1: Combine the active sourdough starter with water in a large mixing bowl until fully incorporated. You can use a dough whisk or a wooden spoon for this. Slowly add the flour and mix well, ensuring there are no dry bits of flour. Let it rest for 30 minutes (image 1 ).
Step 2: Once the dough has rested, add salt, grated beetroot, and poppy seeds to the dough. Mix well and try to incorporate them as much as possible. Let the dough rest for 30 minutes (image 2).
Step 3: Once the dough has rested, begin the stretch and fold technique. Gently pull the dough to perform stretch and fold. Gently stretch the edges of the dough and fold it back to the center of the dough (images 3 and 4).
Step 4: Continue to stretch and fold the dough, doing a quarter turn of the bowl after each dough rest. Gently stretch the edges of the dough and fold it back to the center of the dough (images 5 and 6).
Step 5: Let the dough sit for bulk fermentation (image 7). The time this takes depends highly on the ambient temperature of your kitchen, so go by the feel of the dough rather than the time. After bulk fermentation, the dough rises almost double (image 8).
Step 7: After bulk fermentation and dough rise, flip the dough onto a lightly floured work surface. Pick one side of the dough and fold it to the center. Pick the other side and fold it to the center. Now, hold the dough gently and tuck it to form a log. Carefully place the shaped dough seam side up on the banneton or proofing basket. Cover the dough loosely with a damp towel, shower cap, or plastic bag. Place it in the refrigerator overnight for cold fermentation and a second rise (images 9 and 10).
Step 8: The next day, set the oven temperature to 450 F (230 C) and preheat it for 45 minutes. Once the oven is preheated, take the dough out of the fridge. Flip it onto a parchment paper or baking sheet. Score the dough using a razor blade or sharp knife (image 11).
Step 9: Carefully remove the covered Dutch oven from the oven. Add the scored dough and baking paper to the hot Dutch oven and immediately close the lid. Return the Dutch oven to the oven and bake for 20 minutes (image 12).
Step 10: Remove the lid from the Dutch oven and bake for another 15 minutes, until the crust is golden brown (image 13). Cool the sourdough beetroot bread completely on a cooling rack before slicing.
Expert Tips
The color of the dough will be bright pink, but this pink hue will not be retained after baking. Add a few drops of red food coloring if you want the bread to be pink/red.
I have made this sourdough with bread flour and whole wheat flour, but you can choose any flour - for example, a combination of all-purpose flour and whole wheat flour or multigrain flour.
Ensure the starter is active. The night before you plan to make the dough, take it from the fridge and feed it in a 1:1:1 ratio of starter:flour:water.
How to serve beetroot sourdough bread?
Sandwiches: Use beetroot sourdough bread as a base for creative sandwiches. It adds a unique flavor and colorful touch to yogurt sandwich and curried egg sandwich.
Soup or salad accompaniment: Serve the beetroot bread alongside a warm bowl of soup or as a side with a fresh salad. Its tangy and earthy flavors pair well with various soups like tomato soup, butternut squash soup, or lentil soup. It also adds a satisfying crunch when served alongside a crisp salad, like this cabbage salad.
Recipe FAQs
Yes, you can use beetroot juice instead of grated beetroot in the recipe for beetroot sourdough bread. Adjust the liquid content by reducing water, and be aware that the flavor and intensity of color may vary. Consider adding additional beetroot or beetroot powder for a stronger flavor if desired.
Beetroot contains high moisture, and its addition can increase the dough's hydration level. This extra moisture can result in a slightly softer and more tender crumb. However, the impact on texture is typically minimal, and the bread should still maintain the satisfying chewiness characteristic of sourdough bread.
Yes, you can freeze sourdough beetroot bread dough for later use. Shape the dough, wrap it tightly in plastic wrap, place it in a freezer bag, and freeze it. This allows you to conveniently thaw and bake the dough whenever you are ready, providing a great meal prep option.
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Recipe card
Poppy Seeds and Beetroot Sourdough Bread
Equipment
- Bread lame or razor blade to score the dough
Ingredients
- 100 grams sourdough starter active
- 400 grams bread flour
- 100 grams whole wheat flour atta
- 375 grams filter water
- 10 grams salt
- 2 medium beetroots grated
- 2 tablespoon poppy seeds
- Rice flour to dust the banneton
Instructions
Make the initial dough:
- In a large mixing bowl, combine the active sourdough starter with water until it is fully incorporated.
- Slowly add the flour and mix well, making sure there are no dry bits of flour. Let it rest for 30 minutes.
- Once the dough has rested, add the salt, grated beetroot, and poppy seeds. Gently fold them into the dough.
Bulk Fermentation:
- Perform six sets of stretch and fold at an interval of 30 minutes. With wet hands, grab a portion of the dough and slowly stretch it taking care not to break it, and fold it towards the center over the dough. Keep turning the bowl and repeat the process until all parts of the dough is covered. Carefully flip the dough and round it up. This completes one set of stretch and fold. Repeat this process six times at an interval of 30 minutes.
- Let the dough sit for bulk fermentation until it is almost double and has bubbles on the top. This may take 3-4 hours depending on the ambient temperature.
Shaping and cold fermentation:
- Dust round or oval bannetons well with rice flour.
- Flip the dough onto a lightly floured surface.
- Pick one side of the dough and fold it to the center. Pick the other side and fold it to the center. Now hold the dough gently and tuck it to form a log. Carefully place the dough seam-side up on the banneton.
- Cover the dough loosely and place it in the refrigerator overnight for cold fermentation and final rise.
Bake the beetroot sourdough bread:
- The following morning, place the Dutch oven in the oven and preheat to 450 F (230 C) for 45 minutes.
- Once the oven is preheated, take the dough out of the fridge. Flip it onto a parchment paper or baking sheet.
- Score the dough using a blade or sharp knife.
- Carefully take the Dutch oven out of the oven. Place the scored dough along with the baking paper into the hot Dutch oven and immediately close the lid.
- Place it back in the oven and bake for 20 minutes.
- Take the lid off the Dutch oven and bake for another 15 minutes.
- Turn off the oven and keep the door ajar. Let the bread sit in the oven for 15 minutes for curing.
- Cool completely, slice, and serve.
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