Why You’ll Love This Unbeetable Sourdough Rye Bread Recipe
Whether you’re a seasoned baker or just starting out, you’ll love this Unbeetable Sourdough Rye Bread recipe for its unique combination of flavors and textures.
The earthy sweetness of beets pairs beautifully with the robust flavor of rye, creating a bread that’s not only delicious but also visually stunning. Each slice reveals a beautiful marbled effect, making it perfect for any occasion.
Plus, the addition of green onions adds a savory twist that elevates the taste. This recipe isn’t just about baking; it’s about creating something special to share with family and friends.
You’ll find it irresistible!
Ingredients of Unbeetable Sourdough Rye Bread
When it comes to baking bread, there’s something magical about combining different ingredients to create a mouthwatering masterpiece. The Unbeetable Sourdough Rye Bread is no exception. With its vibrant colors and rich flavors, this bread isn’t just a treat for your taste buds but also a feast for your eyes.
Imagine slicing into a loaf that showcases a beautiful marbled effect, where the earthy sweetness of beets meets the nutty flavor of rye. It’s the kind of bread that makes you feel like a baking wizard, even if you occasionally burn toast. So, let’s gather our ingredients and plunge into this delightful recipe.
Ingredients for Unbeetable Sourdough Rye Bread:
- 1/4 cup sourdough starter
- 1 cup all-purpose flour (for the sponge)
- 1/2 cup rye flour (for the sponge)
- 1/2 cup instant potato flakes
- 1 1/2 cups warm water (for the sponge)
- 1 teaspoon olive oil
- 4 green onions, chopped
- 1 teaspoon yeast (for onion bread)
- 1 tablespoon sugar (for onion bread)
- 1/2 cup warm water (for proofing yeast for onion bread)
- 2 tablespoons butter, melted (for onion bread)
- 2 tablespoons powdered milk (for onion bread)
- 2 tablespoons Dutch process cocoa (for onion bread)
- 1 teaspoon salt (for onion bread)
- 2 – 3 cups all-purpose flour (for onion bread)
- 1/2 cup rye flour (for onion bread)
- 1 (8-ounce) can cooked beets, drained (with 2 tablespoons liquid reserved)
- 2 tablespoons warm water (for proofing yeast for beet bread)
- 1 teaspoon dried dill weed (for beet bread)
- 1 teaspoon dill seed (for beet bread)
- 1 teaspoon yeast (for beet bread)
- 1 tablespoon sugar (for beet bread)
- 2 tablespoons butter, melted (for beet bread)
- 2 tablespoons powdered milk (for beet bread)
- 1 teaspoon salt (for beet bread)
- Red food coloring (1 to 2 drops for beet bread)
- 2 – 3 cups all-purpose flour (for beet bread)
- 1/2 cup rye flour (for beet bread)
- Olive oil (to drizzle on top)
Now, before you rush off to the store, let’s chat a bit about these ingredients. First off, don’t fret if you can’t find a specific type of flour. All-purpose flour is pretty versatile, and rye flour gives that lovely earthy flavor, so it’s worth including if you can.
And those beets? They not only add color but also moisture, which means your bread will be soft and tender. If you’re feeling adventurous, you can even swap out the green onions for your favorite herbs. Just imagine a loaf with rosemary or chives—yum.
And remember, baking is as much about creativity as it’s about following a recipe. So, have fun with it!
How to Make Unbeetable Sourdough Rye Bread
Alright, let’s immerse ourselves in the delightful process of making Unbeetable Sourdough Rye Bread. It all starts the night before, so grab your 1/4 cup of sourdough starter and get ready to create a magical sponge. Combine it with 1 cup of all-purpose flour, 1/2 cup of rye flour, 1/2 cup of instant potato flakes, and 1 1/2 cups of warm water in a bowl. Stir it up, cover it loosely with some plastic wrap, and let it sit in a cozy corner of your kitchen overnight. You want it to bubble up and smell all sour and delightful by morning—trust me, it’s the secret to that amazing flavor.
Now, when the sun rises and your sponge is all bubbly, it’s time to get a little hands-on. Start with the onion rye portion. Warm up 1 teaspoon of olive oil in a small pan, toss in those 4 chopped green onions, and sauté them until they’re wilted. Set those aside and let them cool while you proof 1 teaspoon of yeast in 1/2 cup of warm water mixed with 1 tablespoon of sugar. Give it about 5 minutes to bubble up like a mini science experiment.
Once that’s ready, add the yeast to your sponge along with the cooled onions, 2 tablespoons of melted butter, 2 tablespoons of powdered milk, 1 teaspoon of salt, and that 1/2 cup of rye flour. Now, it’s time to mix in the all-purpose flour, half a cup at a time, until you’ve got a dough that forms a ball and dances away from the bowl’s sides. Knead it on a floured surface until it’s smooth and elastic, then let it rise in a greased bowl for about an hour.
While that dough is rising, let’s whip up the beet portion. Proof another teaspoon of yeast in 2 tablespoons of warm water with 1 tablespoon of sugar—yes, another bubbly potion. Meanwhile, puree your 8-ounce can of cooked beets with the reserved liquid until smooth.
Add this vibrant mixture to your sponge, along with the proofed yeast, 1 teaspoon of dried dill weed, 1 teaspoon of dill seed, 2 tablespoons of melted butter, 2 tablespoons of powdered milk, 1 teaspoon of salt, and just a drop or two of red food coloring to amp up the color. Mix in the rye flour, then the all-purpose flour, half a cup at a time, just like before. Knead it until it’s nice and elastic, then let it rise in a greased bowl for another hour.
Once both doughs have risen beautifully, it’s time to shape them into something special. Punch down each dough and divide them into two equal portions. Roll each piece into a 10-inch rope, and here’s where the fun begins—braid one onion rope and one beet rope together, twisting them lightly for that gorgeous marbled effect.
Place your braided beauties into oiled loaf pans, cover them, and let them rise again for about 45 minutes. Preheat your oven to 375°F, drizzle the tops with olive oil, and pop them in the oven for 35 to 40 minutes. You’ll know they’re done when they sound hollow when tapped. Let them cool, slice, and just try not to eat the whole loaf in one sitting. Trust me, it’s hard to resist.
Unbeetable Sourdough Rye Bread Substitutions & Variations
After shaping those beautiful braided loaves, you might wonder how to customize your Unbeetable Sourdough Rye Bread.
You can swap out the green onions for sautéed garlic or herbs like rosemary for a different flavor profile. If you’re not a fan of beets, try using pureed carrots or sweet potatoes instead.
For a sweeter twist, add dried fruits like cranberries or raisins. You can even experiment with different flours, like spelt or whole wheat, to enhance the texture.
Don’t hesitate to adjust the spices, too—cumin or caraway seeds can add a delightful kick!
Enjoy your creative baking journey!
Additional Tips & Notes
Although baking can be a precise science, it’s often the small tweaks that make your Unbeetable Sourdough Rye Bread uniquely yours.
Don’t hesitate to experiment with different herbs or spices; a pinch of caraway seeds can elevate the flavor. If you prefer a sweeter loaf, consider adding honey instead of sugar.
I also recommend checking your dough’s hydration; if it feels too dry, add a bit more water, and if it’s too sticky, incorporate more flour.
Finally, be sure to let your bread cool completely before slicing to maintain its texture.
Enjoy the process, and happy baking!