Tuesday, January 10, 2017

Beet Rye Bread #BreadBakers

Bread making is one of the biggest joys in my life. A loaf of bread holds a world of possibilities - do you make it rich with milk, butter, eggs and cheese? Sweet? Fruit and spice laced? Sourdough or straight-dough method?

A delicious slice of my Seeded Beetroot Rye bread waiting for a Toast Topper! #yummy #yum #vegetarian #bread #beets #beetroot #rye #baking #cooking #eats #healthyfoodie

While I make my fair share of heavier, richer loaves during the year, at the moment we're looking more towards lightening the palate, digestion and waistline. My mom and I both adore rye bread, especially the slow-fermented, slightly sour kind, and I knew exactly what I wanted to do this time around. I had a bagful of homegrown beets still sitting in the fridge (we got sick of them after weeks of beet-laced meals), so I slow-roasted them and added some of the puree to the dough along with more Slavic-inspired flavours - buckwheat, caraway and fennel. While the beets were sweet on their own, I upped the ante a little bit with a handful of some homemade honey roasted sunflower seeds - not only did they perk up the sweetness but they added a delicate crunch.

Beets add a fantastic colour, flavour and texture to this buckwheat kissed rye loaf. A sprinkle of honey roasted sunflower seeds adds #sweet crunch. #vegetarian #vegetables #bread #beets #rye #sourdough #wholegrain

This bread is a slow-fermented sourdough, which also helps temper the sweetness in the beets and honey. In addition to flavour, sourdough breads also spike blood sugar less than straight-yeast doughs, and rye is a highly digestible grain with a myriad of health benefits. Since the #BreadBakers are focusing on healthy loaves this month, a boule like this is perfect!

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

BreadBakers

Check out the Healthy Breads that our fellow #BreadBakers have baked this month:

Beet Rye Bread
Makes 1 large loaf, 16 slices 

Sponge:
1 cup sourdough starter (recently fed)
1 cup rye flour
1 tsp instant yeast
1 cup warm water

Dough:
1 cup rye flour
1 ½ cups whole wheat bread flour
½ 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
½ cup honey roasted sunflower seeds

Sponge:
  1. Stir all sponge ingredients together in the bowl of a stand mixer.
  2. Cover and let sit for 1 hour, then refrigerate overnight.
Dough:
  1. Add the remaining ingredients to the sponge and mix well.
  2. Knead for 10-15 minutes, until it pulls away from the sides of the bowl.
  3. Cover and let rise for 1 - 1 ½ hours, until doubled.
  4. Punch down the dough, knead briefly and let rest 30 minutes.
  5. 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.
  6. Heat the oven to 400F and place a pan of water in the bottom of the oven.
  7. Slash the risen loaf with a sharp knife.
  8. Bake 35-45 minutes, until loaf registers 190F on a thermometer.
  9. Cool completely before slicing (this is actually best the next day).
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