Ottolenghi'S Beet, Caraway, & Goat Cheese Bread

17 ingredients
4 steps

Ingredients

  • 1/2 cup (50g) rolled oats
  • 1/2 cup (20g) thyme leaves, finely chopped
  • 1/3 cup (50g) pumpkin seeds
  • 2 teaspoons caraway seeds
  • 2 teaspoons nigella seeds
  • 3/4 cup (100g) all-purpose flour
  • 2/3 cup cups (100g) plus 2 tablespoons whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 pinch salt
  • 1 medium beet, peeled and finely grated (2 cups or 200 g)
  • 2 eggs
  • 1/3 cup (80ml) sunflower oil, plus 1 tablespoon extra for greasing
  • 1/3 cup (80g) sour cream
  • 1 tablespoon honey
  • 3/4 ounce (20g) parmesan
  • 4 1/4 ounces (120g) young and creamy goat cheese, roughly broken into 3/4-inch/2cm peices

Directions

  1. 1
    Preheat the oven to 400°F. Grease an 8 x 4-inch/20 x 10cm loaf pan and line with parchment paper.
  2. 2
    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 3/4 teaspoon of salt. Whisk to combine and aerate, then add the grated beet and all but 1 tablespoon of the oat and seed mix. Don't stir the mixture; just set it aside.
  3. 3
    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.
  4. 4
    Spread the mixture evenly into the prepared loaf pan and sprinkle with the remaining 1 tablespoon 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.

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