Poppy Seeds and Beetroot Sourdough Bread

5 from 17 votes

Poppy Seeds and Beetroot Sourdough Bread

Poppy 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.

Prep Time1

Cook Time40

Fermentation Time1

Total Time1 1 40

Course: Breakfast

Cuisine: All

Diet: Hindu, Vegan, Vegetarian

Servings: slices or 1 loaf

Calories: 176kcal

Author: Shilpa Kerur

Equipment

Kitchen scale
Mixing bowl
Bench scraper
Dough scraper
Banneton
Bread proofer
Bread lame or razor blade to score the dough
Dutch oven
Oven mitts
Cooling rack
Bread knife

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.

Notes

Beets and poppy seeds: Add the grated beetroot and incorporate it as much as you can initially. The dough will be uniformly incorporated as we continue to stretch and fold. The color of the dough will be bright pink but this pink hue will not be retained after baking. If you would like to bread to be pink/red, add a few drops of red food coloring.

Flour types: 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 the starter from the fridge and feed it in a 1:1:1 ratio of starter:flour:water.

Nutrition