We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Beetroot Sourdough

An unusual bread full of flavour. This bread makes delicious cheese on toast

Like this? Share it with your friends.

Report abuse


375g White Organic Strong Bread Flour

175g Khorasan (Kumat) Flour

100g Sourdough Starter (1:1)

1 Large Uncooked Peeled Beetroot (grated or a few seconds in a food processor)

10g Salt

340g Water


  1. Mix dry ingredients
  2. Add water
  3. Add Beetroot and mix to form a dough
  4. Rest for 30 minutes
  5. Stretch and fold the dough until it becomes smooth
  6. Prove until doubled in size
  7. Shape dough and fold to increase the structure strength
  8. Place in a banneton and allow to rise
  9. Bake at 230c for 45 minutes in a Dutch Oven (or preferred baking utensil)

If the dough is allowed to rise very slowly it should keep it's pink colour when baked

Added by: Stoat Dough

Tags: Bread White Sourdough Khorasan

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Flour Direct Shop update

Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.

Important note: Orders containing 10 sacks or more will generally be delivered by pallet.



Keep safe and well

The Shipton Millers