Beet, caraway, and goat cheese bread
#dishes/bread #active-time/30mins-or-less #dietary/vegetarian #meals/breakfast #methods/baking
Ottolenghi Simple
Servings: One loaf
Ingredients
- ½ cup/50g rolled oats
- ½ cup/20g thyme leaves, finely chopped
- ½ cup/50g pumpkin seeds
- 2 tsp caraway seeds
- 2 tsp nigella seeds
- ¾ cup/100g all-purpose flour
- ⅔ cup/100g plus 2 tbsp whole wheat flour
- 2 tsp baking powder
- ¼ tsp baking soda
- salt
- 1 medium beet, peeled and finely grated (2 cups/200g)
- 2 large eggs
- ⅓ cup/80ml sunflower oil, plus 1 tbsp extra for greasing
- ⅓ cup/80g sour cream
- 1 tbsp honey
- ¾ oz/20g Parmesan, finely grated
- 4¼ oz/120g young and creamy goat cheese, roughly broken into ¾-inch/2cm pieces
Instructions
- Preheat the oven to 400°F. Grease an 8 x 4-inch/20 x 10cm loaf pan and line with parchment paper.
- Mix the oats, thyme, pumpkin, caraway, and nigella seeds in a small bowl. Put both flours into a separate bowl with the baking powder, baking soda, and ¾ tsp of salt. Whisk to combine and aerate, then add the grated beet and all but 1 tbsp of the oat and seed mix. Don’t stir the mixture; just set it aside.
- In a separate bowl, whisk the eggs, oil, sour cream, honey, and Parmesan. Pour over the flour and beet mixture, then, using a spatula, mix to combine. Add the goat cheese and carefully fold through, trying not to break the pieces as you go.
- Spread the mixture evenly into the prepared loaf pan and sprinkle with the remaining 1 tbsp of the oat and seed mix. Bake for 40 minutes, then 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 stand for 5 minutes, then turn out onto a wire rack and invert the bread so it is resting seed side up. The exterior will be quite crisp and dark. Cool for at least 20 minutes before slicing.
Note: Once baked, it will keep in an airtight container for 1 week or in the freezer for up to 1 month—thaw before slicing and toasting.