Ottolenghi`s Beet , Caraway and Goat Cheese Bread

Recipe from the book Simple. The bread that requires no yeast and no kneading has got to be the definition of simple, tasty and fulfilling bread! Once baked it will last for 1 week in an airtight container and for up to 1 month in the freezer.

Ingredients :

• 50g rolled oats
• 10g thyme leaves, finely chopped
• 50g pumpkin seeds
• 2 teaspoons caraway seeds
• 2 teaspoons nigella seeds
• 100g plain flour
• 100g plus wholemeal flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 pinch salt
• 200 gr (2 pieces) raw beetroots, peeled and finely grated
• 2 eggs
• 80ml sunflower oil
• 80g sour cream
• 1 tablespoon honey
• 20g Parmesan, finely grated
• 120g young and creamy goat cheese, roughly broken into 2cm pieces

Method :

1. Preheat the oven to 180 degrees Celsius (fan). Grease and line the base of a 20x10cm loaf tin.

2. Mix the oats, thyme, pumpkin, caraway, and nigella seeds in a small bowl.

3. 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 beetroot and all but 1 tablespoon of the oat and seed mix. Don’t stir the mixture; just set it aside.

4. In a separate bowl, whisk the eggs, oil, sour cream, honey, and Parmesan. Pour over the flour and beetroot mixture, then, using a spatula, mix to combine. Add pieces of the goat cheese and carefully fold through, trying not to break the pieces as you go.

5. Pour the mixture evenly into the prepared loaf pan and sprinkle with the remaining 1 tablespoon of the oats and seeds.

6. 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 outside will be quite crisp and dark. Cool for at least 20 minutes before slicing.