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Roasted Beet Bread:

Ingredients

Night Before

• 1/4 tsp instant yeast
• 1 cup bread flour
• 1 cup lukewarm water

Method

The night before combine all the "Night Before" ingredients together and mix with a wooden spoon. Cover with plastic wrap and allow to sit on the counter for 12 to 16 hours. After the "night before" ingredients have sat, pour it into a large bowl. Add in the pureed beets, whole wheat and instant yeast. Mix with a wooden spoon till smooth. Allow to sit for 10 minutes uncovered. Now, add in the fresh thyme and salt; mix till smooth. Start to add in the bread flour. Once it becomes to hard to mix in the bowl. Pour out onto a flat surface and knead for 10 minutes. This will be a sticky dough, so be careful not to add to much flour. Add just enough flour to stop the dough from really sticking to your fingers when kneading. After kneading add a little olive oil to a bowl. Place dough into the bowl and turn over a few times to very lightly coat all sides. Cover with plastic wrap. Allow to rise for 1 1/2 hours or till double in bulk. After the dough has risen, pour out onto a flat surface. Cut in half and shape into desired shape. Place the shaped dough onto a piece of parchment paper sprinkled with cornmeal. Spray the tops with a little spray oil and cover with plastic wrap for 1 hour or till double in bulk. Afterwards, sprinkle a little whole wheat flour on top and slash an x on top of each loaf. Place into a preheated 400 degree oven with a baking stone and a cast iron pan to create steam. To create some steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you place the loaves onto the baking stone pour about a cup of boiling water into the hot pan and close the door. Bake for 30 -35 minutes or till when tapped on the bottom of the loaf it sounds hollow. You can also stick a meat thermometer into the center and when it reads 180F it's ready. Remove and cool on a wire rack.