Stage 1

Ingredients:

250g Sourdough starter (167% hydration, i.e. fed with 150g flour and 250ml water)

300g Unbleached strong white bread flour

150g Wholemeal bread flour

3 Medium-size beetroots, scrubbed and finely chopped

1 tbsp Caraway seeds

700ml Water

Method:

Using a mixer with a dough hook, combine the above ingredients until more or less smooth. Transfer to a larger bowl if the mixture comes above two-thirds, for it will rise a little bit. Cover and leave for several hours or overnight.

Stage 2

Ingredients:

300g Unbleached strong white bread flour

150g Wholemeal bread flour

3 tsp Fine sea salt

Method:

Add the flour and salt to the bowl of dough that has been resting overnight and beat using a mixer with a dough hook for about 5 minutes until more or less smooth and elastic. Oil two rectangular bread tins, roughly 22 cm long by 11 cm wide and 6.5 cm high.

Divide the dough and fill each tin just over half, but no more than two-thirds, full. Depending on the room temperature and activity of the starter, the dough will need 3-5 hours to prove until increased in size by a third at least, or until it has risen just over the top of the tins. To see if it is ready, press your hand gently on top of the dough. It should feel light and airy.

Stage 3

When the dough is roughly in its last hour of rising, preheat the oven to 230 °C/450 °F/Gas 8. When the oven is up to temperature and you are satisfied the dough has risen sufficiently, place the tins on the middle shelf. Bake for 30 minutes before removing the bread from the tins and baking for a further 10-15 minutes. Transfer to a cooling rack and leave until completely cool.