Grated beetroot sourdough bread

Instead of slow cooking and mashing beetroot decided to tried grating beetroot into the sourdough for a bit of a change.  You can compare the difference of when I slow cooked and mashed it here.

I got the grated beetroot recipe from breadbar none. Wonderful little sourdough recipe blog that I just found. It uses rye starter which I did not have so I just used my normal starter. I also finely grated instead of coarsely grated that is called for in the recipes. The big difference is how well the beetroot gets incorporated into the bread. With a fine grate there are only a few discernible pieces of beetroot.



  • 550g all-purpose (plain) flour
  • 335g water
  • 200g starter
  • 9g salt
  • 220g raw beetroot, grated (a medium peeled beetroot)
  • 1/2 Tbs caraway seeds crushed


  1. Mix flour+water+starter and let it rest to autolyse for 30min
  2. Add the grated beetroot+salt and mix till incorporated

    Dough looking quite gruesome when you add in the beetroot.
  3. Knead for 5 min every 15 min X4
  4. Shape into a boule and let proof for 12 hours in the fridge
  5. Preheat the oven with the dutch oven at 290ºC
  6. Score the loaf and put in the dutch oven with the lid for 30min
  7. Remove the lid and lower the oven to 230ºC and bake for another 20min (or till the crust is a deep brown)
  8. Take out the oven and let it cool on a wire rack for at least 1 hour.


It comes out very moist, and red. I finely grated the beetroot so that it is much more incorporated compared to if I had coarsely grated it. Not cooking the beetroot also feels like it imparts much more flavour compared to the slow cooked and mashed version. The caraway seeds does give it a beautiful lemony spice that works well with the beetroot.