Rye Bread with Beets

KronJäst
3 loaves
30 min
24 hours

This delicious bread requires a bit of planning, but it’s very easy to make since the individual steps aren’t time-consuming. The dough needs to proof overnight, so you should set aside some time to bake the bread the next morning.

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Here's how:

1

Day 1 – Morning

Start on the morning of baking day 1 by scalding the rye flour: measure out the rye flour into a bowl and pour 1 liter of boiling water over it. Cover with plastic wrap and let it sit all day, about 10 hours.
2

Day 1 – Afternoon/Evening

Crumble the yeast into a large bowl and stir in the filmjölk.
3

Add the agave syrup, finely grated beets, rye flour, and butter in small amounts while stirring; feel free to use a food processor or an electric mixer with dough hooks. Then add most of the spelt flour and, finally, the salt. Knead the dough until smooth, but let it remain slightly sticky.
4

Next, place the dough on a floured work surface and divide it into three portions. Shape each portion into a loaf and place them on a baking sheet lined with parchment paper, or place each portion in an oiled baking pan.
5

Cover the loaves tightly with plastic wrap and let them rise in the refrigerator or a cool pantry overnight.
6

Day 2 – Morning
Bake the loaves on the lower rack of the oven at 175 °C for about 80–90 minutes.

Of course, you can adjust the daily schedule to suit your needs. In that case, simply scald the rye flour in the evening, mix the dough, place the loaves on a baking sheet or in pans in the morning, and bake the bread in the evening!

Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!