A savoury beetroot bread from Yotam Ottolenghi to serve spread with lots of salted butter. It will keep for a week in an airtight container.
Ingredients
- 50 g rolled oats
- 10 g thyme leaves finely chopped
- 50 g pumpkin seeds
- 2 tsp caraway seeds
- 2 tsp nigella seeds
- 100 g plain flour
- 100 g wholemeal flour
- 2 tsp baking powder
- ¼ tsp bicarbonate of soda
- salt
- 2 raw beetroots peeled and finely grated (200g net weight)
- 2 large eggs
- 80 ml sunflower oil
- 80 g soured cream
- 1 tbsp honey
- 20 g parmesan finely grated
- 120 g good goat’s cheese ( Rosary is good) roughly broken into 2cm pieces
Servings:
Instructions
- Heat the oven to 175C/345F/gas mark 3½, and grease and line the base of a 20cm x 10cm loaf tin.
- In a small bowl, mix the oats, thyme, pumpkin, caraway and nigella seeds in a small bowl, then spoon out one tablespoon’s worth on to a small plate.
- In a large bowl, mix the flours, baking powder, bicarb and three-quarters of a teaspoon of salt. Whisk to combine and aerate, then add the beetroot and the oat and seed mix in the bowl, but don’t stir it together.
- In a second bowl, whisk the eggs, oil, soured cream, honey and parmesan. Tip in the flour and beetroot mixture, and mix in with a spatula until thoroughly combined, then gently fold in the goat’s cheese, so as not to break it up as you go.
- Pour the batter into the prepared tin, then sprinkle the reserved tablespoon of oats and seeds on top.
- Bake for 40 minutes, cover tightly with foil, then bake for 40 minutes more, by which time a skewer inserted into the centre of the loaf should come out not completely clean, but not too wet, either.
- Remove the tin from the oven, remove the foil and leave to cool for five minutes. Tip out the loaf on to a wire rack, turn it back over so it’s seed side up, and leave to cool for at least 20 minutes before slicing.
Share this Recipe
Powered byWP Ultimate Recipe