Beetroot, Caraway and Goat’s Cheese Bread ( 1 loaf)

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.

Beetroot, Caraway and Goat's Cheese Bread ( 1 loaf)
Print Recipe
Beetroot, Caraway and Goat's Cheese Bread ( 1 loaf)
Print Recipe
  1. Heat the oven to 175C/345F/gas mark 3½, and grease and line the base of a 20cm x 10cm loaf tin.
  2. 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.
  3. 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.
  4. 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.
  5. Pour the batter into the prepared tin, then sprinkle the reserved tablespoon of oats and seeds on top.
  6. 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.
  7. 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.
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