Beetroot, caraway and goat’s cheese bread

Name: Beetroot, caraway and goat’s cheese bread
Yield: Makes one loaf, 10 slices
Ingredients: 80 ml sunflower oil, plus 1 tbsp extra for greasing; 2 large eggs; 2 beetroots (raw, not the pre-cooked vac-packed kind), peeled and finely grated (200 g); ¼ tsp bicarbonate of soda; 120 g young and creamy goat’s cheese, roughly broken into 2cm pieces; 20 g Parmesan, finely grated; 1 tbsp honey; 80 g soured cream; salt; 120 g young and creamy goat’s cheese, roughly broken into 2cm pieces; 1 tsp baking powder; 100 g wholemeal flour; 100 g plain flour; 1 tsp nigella seeds; 1 tsp caraway seeds; 50 g pumpkin seeds; 10 g thyme leaves, finely chopped; 50 g rolled oats

Preparation info

Makes
one
loaf, 10 slices

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

Making a bread which requires no yeast and no kneading has got to be the definition of simple! The texture is more ‘cakey’ as a result, best eaten with some salted butter (rather than used to make sandwiches). If you are warming it through, do so in the oven rather than in the toaster, as it’s quite crumbly. Once baked, it will keep in an airtight container for a week or in the freezer for up to a month – thaw before slicing and grilling.

Ingredients

Brunch
Vegan

Ingredients

Method