Beet, Ginger & Sour Cherry / Beet Pulp Rye Loaf

First Press Makes 500 ml

Beet, Ginger & Sour Cherry

To press

Red beets, scrubbed 600 g

Ginger, thumb 30 g

Sour cherries, pitted 200 g

Lemon ½

Method

01 Cherries first, then the beet, then the ginger — the softest thing leads, so nothing is left in the chute.

02 Squeeze the lemon in at the glass, not in the machine.

03 Lift the basket out whole and set it aside. Do not rinse it.

Second Press One loaf

2.25

Cups pulp yielded

Short of it? Bank & freeze — flat, dated, three months.

The pulp keeps the crumb damp for four days.

To bake

Beet pulp, from the press 2.25 c

Dark rye flour 320 g

Caraway, cracked 2 tsp

Buttermilk 240 ml

Method

01 Loosen the pulp with a fork until there are no clumps left.

02 Fold the dry into the wet, twelve turns and no more.

03 200°C for 40 minutes, tented with foil at twenty-five.

2.25

Cups pulp yielded

Short of it? Bank & freeze — flat, dated, three months.

→ ii

The Cook's Note Three questions, asked once

One tap. Nothing else is asked until you have actually cooked it.

412 cooks have pressed this

78% would press it again

2.1 cups · median real yield

Yield revised down from 2.5 in June