Beetroot Rye Bread with Cacao Nibs

Put a fun twist on your delicious homemade rye bread with some organic beetroot juice and cacao nibs. The sweetness of the beetroot not only adds depth and earthy flavour to your bread, but also balances perfectly the bitterness of cacao nibs.
It’s a slightly dense bread due to the use of rye and bread flour, but it is very satisfying and goes well with soup, salad or as a substantial and healthy breakfast with some sliced avocados. Score the bread any way you like, a simple cross is great or hashtag like I did. If you are interested, here is an article about bread scoring patterns I found on Bon Appetit.

260 ml Organic beetroot juice
250 g Bread flour
150 g Rye flour
3/4 tsp Smoked salt
10 g Fresh yeast, crumbled
2 tbsp Cacao nibs

Warm up the beetroot juice in a saucepan until lukewarm. Place bread flour, rye flour and smoked salt in the bowl of your stand mixer fitted with a dough hook. Crumble the fresh yeast into the lukewarm beet juice. Set aside for 10 minutes or until the mixture is frothy.
Add beet juice yeast mixture into the flour mixture and mix on low speed for 5 minutes. Increase the speed and knead until elastic and smooth. Cover with a clean tea towel and set aside in a warm place for 1 hour or until the dough doubles in size.
Turn out the dough on a lightly floured work surface. Using your fist, punch dough down. Add in cacao nibs. Knead to combine and shape the dough into a round.
Dust a proofing basket with some flour. Place the dough, seam side up, into the basket. Cover with a tea towel and set aside for 45 minutes to prove until almost doubled in size. Turn the dough out onto a baking tray lined with parchment paper. Brush or spray the surface with water. Use a small sharp knife or a bread lame to score the bread with decorative cuts.
Place a bowl of water on the bottom of your oven. Preheat the oven to 230C/450F.
Bake in preheated oven for 20 minutes. Reduce temperature to 180C/350F and bake for a further 15 minutes or until loaf sounds hollow when tapped on the base. Remove from oven and set aside to cool completely before slicing.

49 comments:

Tom 4/3/22 00:44: ...a colorful treat!
Christine 4/3/22 00:48: Interesting bread.
Brian's Home Blog 4/3/22 01:24: That looks beautiful. I can't imagine what it tastes like but it's gotta be good.
J.P. Alexander 4/3/22 02:54: Se ve muy rico. Te mando un beso y pronto lo haré. Gracias por la receta.
babYpose 4/3/22 02:54: Special ingredients. Interesting and sounds healthy. Sure good with soup. Happy weekend dear Angie.
kathyinozarks 4/3/22 05:36: wow what a beautiful loaf of bread-sounds delicious too hugs Happy weekend
Kelly | Foodtasia 4/3/22 07:01: Such a stunning loaf and a beautiful color!
Nancy Chan 4/3/22 07:50: Beautiful bread. I don't know whether I have tasted cacao nibs before.
Lola Martínez 4/3/22 08:06: El centeno y la remolacha casan muy bien, a mi no me importa que quede denso, más rico estará. Y tiene un color precioso.
Un beso.
No tot són postres 4/3/22 09:31: It looks like delicious, and it’s so beautiful 🥰

Ptnts
Glòria
Vicki Bensinger 4/3/22 10:04: This loaf is beautiful Angie. How creative to use beet juice and cocoa nibs, that’s a first.
Javier 4/3/22 11:25: I absolutely love the color!
gluten Free A_Z Blog 4/3/22 12:32: Angie,
I have to say that I have never seen a beetroot bread. Looks very interesting, healthy, and delicious.
Whats Cookin Italian Style Cuisine 4/3/22 12:54: very pretty perfect for my corned beef when I make it!
DEZMOND 4/3/22 13:31: Wait, why does it have smoked salt if it has cacao nibs in it? I'm waiting for that day when you will mix cabbage with chocolate and I'm already afraid of it... very much so LOL
R's Rue 4/3/22 13:31: 👌
Dawn @ Words Of Deliciousness 4/3/22 13:38: I love the color of the bread. The bread sounds delicious.
Yvonne @ Fiction Books Reviews 4/3/22 15:36: It was only the other day, that my family were trying to introduce me to the finer points of cacao nibs and I have to say that I wasn't particularly impressed - they taste much better when they have been turned into chocolate!!

I have a feeling though, that the beetroot juice will be a good way to offset the cacao bitterness and the colour is really impressive.

I like the way you dressed the bread with the avocado, which is something else I love! :)
Kitchen Riffs 4/3/22 16:32: This is definitely a fun twist. Gorgeous, too. Such a creative recipe -- thanks.
Nammi 4/3/22 16:33: oh that colour. bread looks so good. have a nice weekend
Maria Grazia Ferrarazzo Maineri 4/3/22 17:09: What a colored, beautiful and delicious bread, Angie!
Have a nice week-end!
Bill 4/3/22 17:40: I love the colour, it's such a pretty loaf. I'll have to give it a try.
Manuel Bermúdez. 4/3/22 18:59: Te quedó estupendo, me encanta el color, congratulations.
Lowcarb team member 4/3/22 22:13: This certainly does give a fun and colourful twist to bread :)

All the best Jan

https://thelowcarbdiabetic.blogspot.com/
My name is Erika. 5/3/22 00:47: I never thought of adding beetroot juice but it creates such a lovely color of the bread. It looks delicious. Happy weekend. Hugs-Erika
Sherry's Pickings 5/3/22 05:48: wow how amazing and colourful is this angie! sounds wonderful.
Rose world 5/3/22 10:09: So pretty. Amazing bread.
Eva Taylor 5/3/22 11:54: What a gorgeous colour! I use dehydrated beetroot as a natural dye for a couple of Indian dishes, like tandoori. I’ve not thought to make a bread out of it. Nicely done!
Éva http://kitcheninspirations.wordpress.com/
stylefrontier 5/3/22 14:45: it looks so nyummy!
I’m wishing you a wonderful weekend ahead

style frontier
savorthebest 5/3/22 15:16: The beetroot really makes a beautiful bread
Sakuranko 5/3/22 16:01: Oh amazing recipe and very tasty
Cooking Julia 5/3/22 16:04: Incredible! I love this color!!
Balvinder 5/3/22 16:22: It looks pretty and must be delicious having a slice with avocado.
Velva- Evening with a Sandwich 5/3/22 17:07: Now, this is an interesting combination! Wow, Angie. Looks fantastic.

Velva
Debra Eliotseats 5/3/22 19:02: Love, love, love that color. And that avocado toast! :) Sublime!
eileeninmd 5/3/22 19:41: Hello,
I have never heard of this bread. It looks pretty with the color and tasty with the avocado. Thanks for sharing. Take care, enjoy your weekend.
rodzinatestuje 5/3/22 22:12: Wow!It's looks really amazing! :)
mjskit 6/3/22 04:12: And once again, Angie has outdone herself. This bread is absolutely amazing. Not only is it beautiful, but I can see that it must taste as good as it looks. Great job Angie!
Grace 6/3/22 05:17: Your recipes or gastronomic proposals look tasty and precious.
A pleasure to come to your blog.
Cheers Angie!
Good week! So be it!
Happy Retiree's Kitchen 6/3/22 07:33: Angie this looks so colourful and delicious. I might try this with my sourdough bread. Fabulous idea.
David M. Gascoigne, 6/3/22 11:53: Seems unusual from every perspective, but I bet its terrific, and anything with avocado is right for me!
thepaintedapron.com 6/3/22 14:48: Wow, that is a crazy different bread for sure!
Federica Simoni 7/3/22 09:37: Che bel pane!
bread&salt 8/3/22 20:46: Very different and colorful bread! Looks great.
Gloria Baker 9/3/22 02:41: Angie love this bread looks amazing!!!
tigerfish 9/3/22 22:45: Nice balance of sweet beetroot and bitter cacao nibs. Serving it with buttery avocado makes it even better!
Raymund 11/3/22 01:45: Wow look how vibrant that is
Tisa Jacob 11/3/22 02:42: Beautiful Angie and your pictures capture the gloriousness of the bread so well!
Ben | Havocinthekitchen 19/3/22 18:45: Beetroot and rye - loving this marriage! Such a unique and beautiful bread.