Beetroot, caraway and goat’s cheese soda-bread

This is a delicious Ottolenghi recipe from SIMPLE. It is so rich and full of flavour, you don’t need to add anything much. It is great sliced and spread with butter, or with a thin slice of smoked salmon. I made it as part of a mega cooking session so that I had lots of food that was good with salad, as this certainly is. I had to adapt a bit to fit with locally available ingredients. 

INGREDIENTS:

  • 50g rolled oats
  • 2 tsp dried thyme leaves
  • 50g pumpkin seeds
  • 2 tsp caraway seeds
  • 2 tsp nigella seeds
  • 100g plain flour
  • 100g wholemeal flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 200g grated raw beetroot
  • 2 large eggs
  • 80ml sunflower oil
  • 80g soured cream
  • 1 tbsp honey
  • 20g grated parmesan
  • 120g goat’s cheese
  • Salt

METHOD:

  • Preheat the oven to 180C fan. Grease and line a loaf tin. 
  • Mix the oats, thyme, pumpkin, caraway, and nigella seeds in a small bowl. 
  • In a medium bowl, mix the flours and the baking powder and baking soda, along with 1/2 tsp salt. Whisk together to aerate, then add the grated beetroot and all but one tbsp of the oat mixture
  • In another bowl, lightly whisk the eggs together and beat in the oil, soured cream, honey and parmesan. 
  • Mix the egg mixture into the dry ingredients, and fold in the crumbled goat’s cheese. 
  • Pour the mixture into the tin, and add the remaining oat mixture to the top. 
  • Bake for 40 minutes, then cover with foil and bake for another 40 minutes. 
  • Remove from the oven, and set to cool for around 5 minutes before removing from the tin and cooling on a rack. It needs to be cooled for at least 20 minutes before slicing. 

 

 

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