Unbeetable Sourdough Rye Bread
"This is variation of marbled rye. It does take some time to prepare; however, nothing beats the wonderful chewy texture of rye bread that has been slathered in melting butter. The recipe makes 2 tall and proud loaves of bread--one for you and one to share. The initial mixing of the breads can be done with a Kitchenaid Mixer and dough hooks. Words of Wisdom from the Creating Chef: Sourdough baking is not an exact science and if anyone tries to tell you so don't buy it. During the creation of this bread, I made it 3 times. Each time the sponge was different in some way. Either there was more one time than the other or less. Same amount of ingredients, same quantities produced different results. The sponge should be wet, not soupy. If it isn't add more water. If to wet add more flour. Next there is the issue of flour. That will vary as well so I listed the ingredients with an either or. Also, I learned that to produce a tall loaf of rye bread, loaf pans are a must. The free form loaf while good wasn't what I was wanting. Lastly will the beets bleed out without the food coloring? I have no idea after the third time around, I added in a small amount of red paste food coloring. This recipe is truly unbeetable. Created for RSC #14..."