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Herb-Infused Beetroot Sourdough Rolls with Walnut Crunch
Elevate your bread game with vibrant beetroot sourdough rolls, packed with herbs and crunchy walnuts. Perfect for a healthy homemade bread experience.
If you're looking to take your homemade bread to the next level, these Herb-Infused Beetroot Sourdough Rolls with Walnut Crunch are the perfect choice. Packed with the earthy sweetness of beetroot and the aromatic touch of fresh herbs, these rolls are not just visually stunning but also a powerhouse of nutrition. Beetroot is rich in antioxidants and essential nutrients, while the addition of walnuts offers a boost of omega-3 fatty acids and a satisfying crunch.
The vibrant color of beetroot pairs beautifully with the tangy flavor of sourdough, creating a unique taste experience. These rolls are an excellent way to incorporate more vegetables into your diet without compromising on taste or texture. Whether you're serving them as a side with soup, using them for sandwiches, or simply enjoying them warm with a spread of avocado, these rolls are sure to become a staple in your culinary repertoire.
Recipe Overview
🥗 Vegetarian
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings
8
Calories
320 kcal
per serving
Cuisine
Mediterranean
Elevate your bread game with vibrant beetroot sourdough rolls, packed with herbs and crunchy walnuts. Perfect for a healthy homemade bread experience.
Ingredients
- • beetroot: 1 medium, peeled and grated
- • sourdough starter: 1/2 cup (120 ml)
- • whole wheat flour: 3 cups (360 g)
- • water: 1 cup (240 ml), lukewarm
- • fresh rosemary: 2 tablespoons, finely chopped
- • fresh thyme: 2 tablespoons, finely chopped
- • walnuts: 1/2 cup (60 g), roughly chopped
- • olive oil: 2 tablespoons
- • sea salt: 1 teaspoon
- • honey: 1 tablespoon (optional for non-vegan option)
Instructions
- 1 In a large mixing bowl, combine the sourdough starter, lukewarm water, and honey (if using). Stir until well mixed.
- 2 Gradually add the whole wheat flour and sea salt, mixing until a dough forms. Incorporate the grated beetroot, fresh rosemary, thyme, and walnuts into the dough.
- 3 Knead the dough on a lightly floured surface for about 10 minutes, or until it becomes elastic and smooth. You can add a little more flour if the dough is too sticky.
- 4 Place the dough in a bowl lightly greased with olive oil, cover with a damp cloth, and let it rise in a warm place for about 3-4 hours, or until doubled in size.
- 5 Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 6 Once the dough has risen, punch it down gently and divide it into 8 equal pieces. Shape each piece into a roll and place it on the prepared baking sheet.
- 7 Allow the rolls to rise for an additional 30 minutes while the oven preheats. Bake the rolls for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- 8 Remove the rolls from the oven and let them cool on a wire rack before serving.
Serving Suggestions
- • These beetroot sourdough rolls make an excellent accompaniment to a hearty vegetable soup or a fresh, leafy salad. For an extra nutritional boost, top them with smashed avocado and a sprinkle of chia seeds. Pair with a refreshing herbal tea or a light white wine to enhance the flavors of the herbs and walnuts. For a more indulgent option, serve these rolls warm with a side of herbed butter or vegan spread. They also work wonderfully as a base for open-faced sandwiches, layered with roasted vegetables and a dollop of hummus.
Storage Tips
To maintain freshness, store leftover rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze the rolls individually wrapped in foil or plastic wrap for up to 2 months. Reheat in a preheated oven at 350°F (175°C) until warmed through to restore their original texture and flavor.
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