BEETROOT & GOAT'S CHEESE BREAD

This bread turned up delicious. It is a simple recipe where there is no need to knead the ingredients. It is more like a cake recipe. It is simple to prepare and you can eat it alone without any toppings or you can add anything you like. You are going to make it more than once when you try it. From Ottolenghi's book 'Simple'.

INGREDIENTS

50g rolled oats

10g thyme leaves, finely chopped

50g pumpkin seeds

2 tsp caraway seeds

2 tsp nigella seeds

100g plain flour

100g wholemeal flour

2 tsp baking powder

1/4 tsp bicarbonate of soda

2 raw beetroots, peeled and finely grated (200g)

2 large eggs

80ml sunflower or olive oil, plus 1 Tbsp extra for greasing

80g sour cream or Greek yoghurt

1 Tbsp honey

20g grated Parmesan

120g creamy goat's cheese, broken into small pieces

salt

METHOD:
Preheat oven to 180° C fan. Grease and line the base of a 20 x 10cm loaf tin.

Mix together the oats, thyme, pumpkin, caraway and nigella seeds in a small bowl. 

Sift both flours into a separate bowl with the baking powder, bicarbonate of soda and 3/4 tsp of salt.
Whisk to combine and aerate.

Add the grated beetroot and all but a couple of tablespoons of the oat and seed mix. Don't stir the mixture, just set aside.

In a separate bowl, whisk the eggs, oil, soured cream, honey and Parmesan. 

Pour over the flour and beetroot mixture, then, using a spatula, mix to combine. 

Add the goat's cheese and carefully fold through, trying not to break the pieces as you go.

Pour the mixture into the prepared loaf tin and sprinkle over the remaining oats and seeds mixture. Bake for 40 minutes.

Remove from oven.

Cover tightly with foil and bake for another 40 minutes.

A skewer inserted into the middle will not come out completely clean but it should not be too wet.

Remove from the oven and let it stand for 5 minutes, then tip on to a wire rack and invert it back on itself so that it is seed side up. The outside will be quite crisp and dark. Cool for at least 20 minutes before slicing.

Makes 1 loaf.



I tried it with some anchovies and it was gorgeous. I will try it with some thin strips of roasted veggies next. It should be also very tasty.