Unbeetable Sourdough Rye Bread

Ingredients

Sponge

• 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

Bread One (Onion Rye)

• 1 teaspoon olive oil
• 4 green onions, chopped
• 1 teaspoon yeast
• 1 tablespoon sugar
• 1/2 cup warm water
• 2 tablespoons butter, melted
• 2 tablespoons powdered milk
• 2 tablespoons dutch process cocoa
• 1 teaspoon salt
• 2-3 cups all-purpose flour
• 1/2 cup rye flour

Bread 2 (Beet Rye)

• 1 (8 ounce) can cooked beets, drained with 2 tablespoons liquid reserved

• 2 tablespoons warm water
• 1 teaspoon dried dill weed
• 1 teaspoon dill seed
• 1 teaspoon yeast
• 1 tablespoon sugar
• 2 tablespoons butter, melted
• 2 tablespoons powdered milk
• 1 teaspoon salt
• red food coloring, 1 to 2 drops
• 2-3 cups all-purpose flour
• 1/2 cup rye flour
• olive oil, to drizzle

Directions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   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".

9. 9

   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.

10. 10

    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.

11. 11

    Remove from pans and place on wire rack; allow to cool, slice and enjoy.