Beet bread from Sourdough - Recipes for Rustic Fermented Breads, Sweets, Savories, and More (page 55) by Sarah Owens

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 21-29 hours to prepare. Can use the book's "Making your own starter".

  • aimee_9h5404 on February 15, 2026

    I made this bread a few years ago and remembered the lovely color and subtle beet flavor. Made it again yesterday and it was a show stopper! My dinner guests raved about the texture and asked to take some home with them.

  • eliza on February 11, 2026

    I wanted to try this since the sweet potato bread from the same book was so good. We found this to be a tasty sourdough loaf with good flavour. I roasted the beets and built my levain ahead of time, and halved the recipe to try it out. I found this to be a very wet dough, and had to add quite a bit of extra flour to bring it together. I did change the method to fit my schedule, and baked with steam 450 fan for about 10 min, then 425 for another 12-15 min, then no steam for another 10 min. Probably won’t make this again, since I liked it but didn’t love it. Edited to add: sliced the loaf and froze it. Slices toasted are quite delicious.

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