Rye Revival: Dark Rye Bread with Beetroot and Horseradish Cream

Embrace the robust flavors of the Rye Revival pairing, a bold and flavorful combination that marries the deep, complex taste of dark rye bread with the earthy sweetness of beetroot and the sharp, invigorating kick of horseradish cream. This duo is a celebration of hearty, comforting flavors that are perfect for those who appreciate the richness of rye and the vibrant, piquant accents of beetroot and horseradish. Ideal for a sophisticated lunch, a unique appetizer, or a nourishing snack, this pairing is sure to impress with its depth of flavor and textural contrasts. 

Ingredients:

For the Dark Rye Bread:

- 2 cups dark rye flour

- 1 cup bread flour

- 1 packet (about 2 1/4 teaspoons) active dry yeast

- 1 tablespoon molasses

- 1 tablespoon cocoa powder

- 1 teaspoon salt

- 1 1/2 cups warm water

- 1 tablespoon caraway seeds (optional)

For the Beetroot and Horseradish Cream:

- 1 cup cooked beetroot, grated

- 1/2 cup sour cream

- 2 tablespoons prepared horseradish

- 1 tablespoon apple cider vinegar

- Salt and pepper to taste

 

Instructions:

Dark Rye Bread:

1. Prepare the Dough:

   - In a large mixing bowl, combine dark rye flour, bread flour, yeast, molasses, cocoa powder, salt, and caraway seeds (if using). Gradually add warm water, mixing until a sticky dough forms.

   - Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.

2. Bake the Bread:

   - Punch down the dough and shape it into a loaf. Place it on a baking sheet lined with parchment paper. Let it rise again until puffy, about 30 minutes.

   - Preheat the oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until the crust is dark and the loaf sounds hollow when tapped on the bottom. Let cool on a wire rack.

 

Beetroot and Horseradish Cream:

1. Prepare the Spread:

   - In a medium bowl, combine grated beetroot, sour cream, prepared horseradish, and apple cider vinegar. Season with salt and pepper to taste. Mix well until fully combined.

 

Serving:

Slice the dark rye bread and spread a generous amount of the beetroot and horseradish cream on each slice. The creamy, spicy spread complements the rich, earthy flavor of the rye bread, creating a harmonious and satisfying pairing. Garnish with additional grated beetroot or a sprinkle of caraway seeds for extra flavor and visual appeal.

 

The Rye Revival pairing is a testament to the power of bold flavors and traditional ingredients, coming together to create a modern culinary experience. Whether served as part of a meal or enjoyed on its own, this combination is sure to revive your love for rye bread and introduce you to the delightful interplay of beetroot and horseradish.