Beet Swirl Sourdough Bread

This sourdough bread has a beautiful marbled swirl and a hint of earthy sweetness from the beet powder. You can easily find beet powder for this recipe—here are two great options: Organic Beet Powder or Beetroot Powder available on Amazon. The vibrant color makes it stand out, turning a regular loaf into something special without much extra effort. It’s the perfect way to add a unique touch to your bread without going over the top.

Beets are one of those foods people either love or hate. I wanted to incorporate this superfood in a way that everyone would enjoy. And let me tell you, this beet swirl sourdough did not disappoint! Not only does it look incredible, but the flavor is a perfect balance of earthy and sweet—you’d never guess it’s beets! With Rosh Hashanah around the corner and beets being one of the simanim, this makes a perfect addition to your meal.

Beets are also packed with health benefits. They are a great source of fiber, which supports digestive health, and they’re loaded with essential vitamins like B9 (folate) and C, helping with cell function and boosting the immune system. Additionally, beets contain antioxidants that can reduce inflammation and improve heart health.

By using beet powder in the dough, you get all the benefits of beets in a way that’s simple to work with and looks great in the final product. Just sprinkle it on during the stretch-and-fold process to create a natural, vibrant swirl that makes this loaf stand out.

Before you get started, make sure your sourdough starter is strong and active. A well-maintained starter is the key to getting the best rise and flavor in your bread. If you’re new to sourdough or need a refresher, check out my guide to creating and maintaining a sourdough starter. It walks you through the process step by step to ensure your starter is ready for baking.

Beet Swirl Sourdough Bread

This Beet Swirl Sourdough Bread features a beautiful marbled effect and an earthy, sweet flavor from beet powder. It's a unique twist on traditional sourdough, perfect for Rosh Hashanah or any special occasion. Packed with nutrients, this loaf adds a healthy and vibrant touch to your table.

Print Recipe Pin Recipe

Servings

1x2x3x

Ingredients

• 100 g active sourdough starter
• 500 g bread flour
• 365 g room temperature water 345g for the dough + 20g when adding salt
• 18 g beet powder
• 10 g salt

Instructions

• Feed your sourdough starter 6-10 hours before preparing the dough.
• In a large bowl, combine 345g of water, all the starter, and the flour. Mix until well incorporated. Cover and rest for 20-30 minutes.
• After resting, add the salt and remaining 20g of water. Lightly knead for 1-2 minutes until the salt is fully incorporated.
• Let the dough rest at room temperature for 30 minutes. After this, sprinkle the beet powder over the dough and perform a stretch and fold on all four sides.
• Let the dough bulk rise for 4-5 hours at room temperature. During this time, perform a stretch and fold every 30-45 minutes. To do this, gently pull one side of the dough up and fold it over, rotating the bowl, and repeating on all sides. After the final stretch and fold, let the dough rest until it has nearly doubled in size.
• After the final bulk fermentation, shape the dough and let it rest for 20 minutes on the counter.
• Place the shaped dough in a proofing basket, cover with a towel, and allow it to rise at room temperature for 2 hours, or refrigerate for up to 72 hours.
• Preheat the oven to 500°F (260°C) with a Dutch oven or a steam tray. Score the bread and bake covered for 20 minutes. Then reduce the oven to 400°F (200°C) and bake uncovered for another 30-35 minutes, or until the crust is dark brown.
• Let the bread cool for 1-2 hours on a cooling rack before slicing.