Beet Pumpernickel Bread

By Yankee Magazine

Sep 28 2007

This Beet Pumpernickel Bread has an attractive raspberry red crust and good flavor. Because of its dense texture, it does not rise as high as many breads. If you prefer a lighter, more finely grained bread, you might want to substitute unbleached white flour for some or all of the whole wheat.


Makes 2 loaves.


1 teaspoon active dry yeast
1/2 cup warm water
1/2 cup unbleached flour
1-1/2 cups pureed cooked beets
1 teaspoon salt (optional)
1 tablespoon caraway seeds (optional)
2 to 3 cups whole wheat bread flour
2 cups rye flour


Make a sponge with yeast, water, and unbleached flour. Let sit, covered, in a warm place for at least 2 hours or until the sponge is light and frothy. Pour into a food processor with the remaining ingredients, reserving 1 cup of whole wheat flour, or mix together by hand in a large bowl. Use enough flour to make a firm dough. Knead well, in processor or by hand. Place dough in a lightly floured bowl, cover with a large plastic bag, and let rise about 1 hour in a warm place. Punch down and shape into 2 round loaves. Place loaves on greased pie plates and let rise another 30 minutes. Slash an “X” on top of each loaf with a razor blade. Place in cold oven and turn heat to 375 degrees F. Bake for about 50 minutes or until loaf sounds hollow when tapped.