Side Dish

Beet Rye Bread is for Side Dish.

Beet Rye Bread takes 720 minutes to prepare.

Beet Rye Bread takes 50 minutes to cook.

Beet Rye Bread makes 16 servings.

The ingredients for Beet Rye Bread are:

For the sponge:
1 cup sourdough starter (recently fed)
1 cup rye flour
1 tsp instant yeast
1 cup warm water
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For the dough:
1 cup rye flour
1 ? cups whole wheat bread flour
? cup buckwheat flour
1 tbsp vital wheat gluten
12 oz fresh beets, roasted and pureed
1/2 tbsp salt
2 tbsp sugar
3 tbsp caraway seeds
1 tbsp fennel seeds
1 tsp ground ginger
? cup honey roasted sunflower seeds

Here is how you make Beet Rye Bread:

Stir all sponge ingredients together in the bowl of a stand mixer.Cover and let sit for 1 hour, then refrigerate overnight.---Dough:Add the remaining ingredients to the sponge and mix well. Knead for 10-15 minutes, until it pulls away from the sides of the bowl. Cover and let rise for 1 - 1 ? hours, until doubled.Punch down the dough, knead briefly and let rest 30 minutes.Shape the loaf of bread into a ball and place on a parchment paper lined baking sheet. Cover lightly with a towel and let rise until almost doubled, about 45 minutes.Heat the oven to 400F and place a pan of water in the bottom of the oven.Slash the risen loaf with a sharp knife.Bake 35-45 minutes, until loaf registers 190F on a thermometer. Cool completely before slicing (this is actually best the next day).Serving Size: Makes 1 large loaf, 16 slicesNumber of Servings: 16Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Beet Rye Bread is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 159.0

• Total Fat: 2.9 g
• Cholesterol: 0.0 mg
• Sodium: 26.3 mg
• Total Carbs: 29.3 g
• Dietary Fiber: 7.1 g
• Protein: 6.6 g

The dietary needs meet for Beet Rye Bread is Vegetarian