Wholegrain Rye Sourdough with Beetroot Juice & Walnuts
A naturally fermented wholegrain rye sourdough bread made with beetroot juice and walnuts. Rich in fiber, full of flavor, and perfect for everyday sandwiches, breakfasts or simply enjoyed with butter.
Ingredients
For the Dough
- 350 g wholegrain rye flour
- 100 g wholegrain wheat flour
- 50 g wholegrain spelt flour
- 15 g active rye sourdough starter
- 320 ml beetroot juice
- 8–10 g salt
- 80–100 g walnuts roughly chopped (optional)
Instructions
- Refresh your sourdough starter until it is active and bubbly (1-2 days before). Mix it with the beetroot juice, then add the wholegrain rye, wheat and spelt flours to form a uniform dough.
- Cover and let the dough rest for about 30–45 minutes. Add the salt and walnuts (if using), then mix until everything is evenly incorporated.
- Cover the dough and leave it to ferment at room temperature for about 10–12 hours, or until it has visibly expanded.
- Shape the dough into a loaf, place it into a well-floured banneton or loaf tin, cover, and let it proof for another 10–12 hours.
- Preheat the oven to 240°C with a Dutch oven or baking stone. Carefully transfer the dough, score the top, and bake with the lid on (or with steam) for about 20 minutes.
- Remove the lid (or steam), reduce the temperature to 220°C if needed, and bake for another 30–35 minutes until the crust is deeply browned.
- Allow the bread to cool completely on a wire rack before slicing. This helps the crumb finish setting and gives the best texture.
Notes
Fresh Starter Matters: A freshly refreshed sourdough starter often produces a lighter loaf, a more open crumb and a milder flavor than an older starter.
Freeze for Later: If you won’t finish the bread within 5–7 days, freeze part of the loaf.