Mix all the ingredients except the roast beetroot and cheese, and knead using your normal method. If you’re new to baking check out the Sourdough pdf under the Library Menu. Fold in the roast beetroot and cheese during the final knead keeping them as whole as possible.
Form into a rough ball, place in a lightly oiled bowl, cover. Allow to ferment for about four hours stretching each hour for the first three hours. This is not essential but will improve the dough structure.
Alternatively ferment overnight in the fridge.
Prepare a proving basket. Shape the dough and place it in the basket seam side up. Cover and leave for 3½-4 hours checking with the finger tip test after 3 hours.
Preheat the oven to about 210C.
Gently turn out the dough onto a baking sheet floured with wholemeal rye. Slash and bake for about 50 minutes.
Cool on a wire rack