COURTNEY ROSE DOUGLAS - 16 NOV 2020

Beetroot, Caraway and Goat Cheese Bread

Inspired by Ottolenghi

This is a super simple bread-like loaf that needs to be smothered in butter. It can last for a week in a container, if it survives that long without being eaten! My garden is doing well this season, and has given an abundant supply of beetroot and fresh thyme. I wanted to share a recipe that really showcased the beetroot, and this one really does make the earthy vegetable shine.

INGREDIENTS FOR ONE LOAF

50g rolled oats

10g thyme, finely chopped

50g pumpkin seeds

2 tsp caraway seeds

100g plain flour

100g wholemeal flour

2 tsp baking powder

¼ tsp baking soda

4 small fist sized beetroots, peeled and finely grated (200g)

2 large eggs

80ml neutral oil (sunflower, rapeseed, canola)

120g sour cream

1 tbsp honey

20g parmesan

120g young and creamy goats cheese, roughly broken into pieces

Salt

DIRECTIONS

Preheat the oven to 180 C fan. Grease a 20 x 10cm loaf tin.

Mix together the first four ingredients. Put both the flours, the baking soda and baking powder in a separate bowl. Add ¾ tsp of salt and whisk to combine, then add the beetroot, and the oat, thyme and seed mix (save 1 tablespoon for the topping). Don’t stir yet, just set aside.

In a separate bowl, whisk the eggs, oil, sour cream, honey and parmesan. Pour on top of the flour and beetroot mixture, then, using a wooden spoon, mix to combine. Add the goats cheese and carefully fold through.

Pour the mixture into the loaf tin, and sprinkle the remaining oat, thyme and seed mix over the loaf. Bake for forty minutes and then cover with foil if it needs a little longer. When the loaf is golden brown and springs back when lightly touched, it will be done. When testing with a skewer, it won't come out completely clean even when the loaf is cooked. Remove and let cool on a wire rack for at least 20 minutes before slicing.