You need flour, water, salt and sourdough to eat and live healthy and consume quality bread. Here is an excellent recipe; Sourdough Mini Breads with Beetroot!
Sourdough Mini Breads with Beetroot
You need flour, water, salt and sourdough to eat and live healthy and consume quality bread. Here is an excellent recipe; Sourdough Mini Breads with Beetroot!
It is possible to make the most delicious bread you can eat with a little care and patience, without using industrial yeast. Sourdough is the basic ingredient that must be found before making bread. Based on the logic of reviving by mixing flour and water and feeding it at certain time intervals, sourdough has a very delicate structure. The easiest method is to buy a sourdough you trust and breed it at home.
Beetroot, which is both a nutritious and delicious winter vegetable, is an extremely beneficial vegetable for human health thanks to the vitamins, minerals and other compounds it contains. With the substances in its structure, it has many other miraculous benefits as well as effects such as strengthening the immune system and reducing the risk of stress, fatigue and depression. For that reason, Sourdough Mini Breads with Beetroot is the recipe for you.
By following the steps, you can prepare delicious, healthy and fragrant pink color mini breads. Here we go.
Sourdough Mini Breads with Beetroot Ingredients
Instructions
Add some flour and water to the sourdough that has been waiting at room temperature for 24 hours and mix it.
Leave the yeast to ferment at room temperature until the dough has tripled in size.
Slice 4 medium beetroots and bake in an oven at 220 °C / 430 °F for 40 minutes.
Add water to the baked beetroots and blend them. Add milk, salt and sour cream and mix.
Take the flour and sourdough into the mixing bowl.
Add the beetroot mixture and knead the dough for 10 minutes.
After the kneading, leave the dough to ferment at room temperature up to about 10 hours or until the dough has doubled in size.
After that, you can give the shape you want by making meringues with your wet hands. Then cover with semolina. Put the meringues into cake rings.
Let it ferment until the dough has doubled in size.
Bake in a preheated oven at 190 °C / 375 °F for 40 minutes.
Cut the bread in half. Witness how soft and pink it is!
Ingredients
Directions
Add some flour and water to the sourdough that has been waiting at room temperature for 24 hours and mix it.
Leave the yeast to ferment at room temperature until the dough has tripled in size.
Slice 4 medium beetroots and bake in an oven at 220 °C / 430 °F for 40 minutes.
Add water to the baked beetroots and blend them. Add milk, salt and sour cream and mix.
Take the flour and sourdough into the mixing bowl.
Add the beetroot mixture and knead the dough for 10 minutes.
After the kneading, leave the dough to ferment at room temperature up to about 10 hours or until the dough has doubled in size.
After that, you can give the shape you want by making meringues with your wet hands. Then cover with semolina. Put the meringues into cake rings.
Let it ferment until the dough has doubled in size.
Bake in a preheated oven at 190 °C / 375 °F for 40 minutes.
Cut the bread in half. Witness how soft and pink it is!