Unbeetable Sourdough Rye Bread Recipe

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Ingredients:

Serving

1/4 cup sourdough starter
1 cup all-purpose flour
1/2 cup rye flour
1/2 cup instant potato flakes
1 1/2 cups warm water
1 tsp olive oil
4 green onions, chopped
1 tsp yeast
1 tbsp sugar
1/2 cup warm water
2 tbsp butter, melted
2 tbsp powdered milk
2 tbsp dutch process cocoa
1 tsp salt
2 -3 cups all-purpose flour
1/2 cup rye flour
1 (8 oz) can cooked beets, drained with 2 tbsp liquid reserved
2 tbsp warm water
1 tsp dried dill weed
1 tsp dill seed
1 tsp yeast
1 tbsp sugar
2 tbsp butter, melted
2 tbsp powdered milk
1 tsp salt
red food coloring, 1 to 2 drops
2 -3 cups all-purpose flour
1/2 cup rye flour
olive oil , to drizzle

Directions:

The night before combine the ingredients for sponge, cover lightly with plastic wrap and allow to stand in a draft free place overnight. The sponge should have bubbled and have a pleasant sour odor.
The next morning, stir down and divide the sponge. For the onion rye, warm the olive oil in a small pan and cook the green onions until wilted. Set aside and allow to cool.
Proof the yeast in 1/2 cup warm water with sugar for 5 minutes or until bubbly. Add the proofed yeast to 1 portion of the sponge along with onions, butter, milk powder, cocoa, salt and rye flour; add the all-purpose flour 1/2 cup at a time until dough forms a ball and leaves sides of bowl. The dough will be lightly tacky but manageable with floured hands.
Knead on a lightly floured surface until smooth and elastic. Place in a large bowl that has been lightly greased with olive oil, turning to coat, cover loosely with a damp cloth and allow to rise until double, approximately 1 hour.
For bread 2, proof the yeast in 2 tablespoons warm water with sugar for 5 minutes or until bubbly. To puree the beets add them with reserved liquid to a food processor or blender and process until smooth.
Add the proofed yeast to sponge along with beets, dill weed, dill seed, butter, milk powder, salt, food coloring and rye flour. Add the the all-purpose flour 1/2 cup at a time until dough forms ball and leaves the sides of the bowl. The dough will be lightly tacky but manageable with floured hands.
Knead on a lightly floured surface until smooth and elastic. Place in a large bowl that has been lightly greased with olive oil, turning to coat, cover loosely with a damp cloth and allow to rise until double, approximately 1 hour.
To make the bread, punch down each of the doughs and knead lightly. Divide each into 2 equal portions. There will be a total of 2 onion and 2 beet .
Shape each portion into a 10 inch rope. Using 1 of each color tightly braid ropes and when braided twist lightly. With dampened fingers, seal the dough where the colors join. Turn ends under and place in loaf pans that have been lightly oiled.
Cover with towel and allow to rise until double. The second rise took about 45 minutes. Drizzle the tops of the loaves with olive oil and bake in preheated 375 degree oven for 35 to 40 minutes or until done. Tap the top of the loaf and if it sounds hallow it is baked through.
Remove from pans and place on wire rack; allow to cool, slice and enjoy.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	779.86 Kcal (3265 kJ)
Calories from fat	115.66 Kcal
		% Daily Value*
Total Fat	12.85g	20%
Cholesterol	27.9mg	9%
Sodium	1389.49mg	58%
Potassium	819.31mg	17%
Total Carbs	144.96g	48%
Sugars	8.4g	34%
Dietary Fiber	14.24g	57%
Protein	23.13g	46%
Vitamin C	5mg	8%
Vitamin A	0.1mg	3%
Iron	4.3mg	24%
Calcium	145.2mg	15%

Amount Per 100 g
Calories	253.39 Kcal (1061 kJ)
Calories from fat	37.58 Kcal
		% Daily Value*
Total Fat	4.18g	20%
Cholesterol	9.06mg	9%
Sodium	451.47mg	58%
Potassium	266.21mg	17%
Total Carbs	47.1g	48%
Sugars	2.73g	34%
Dietary Fiber	4.63g	57%
Protein	7.51g	46%
Vitamin C	1.6mg	8%
Iron	1.4mg	24%
Calcium	47.2mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

15.9

Points
20

PointsPlus

Good Points

saturated fat free,
low cholesterol,
good source of fiber

Bad Points

High in Sodium

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