Beetroot, caraway & goat’s cheese bread – Ottolenghi


Prep time: 15 minutes

Cook time: 1 hour 20 minutes

Serves: Makes one loaf 20cm / 10cm serve 10 slices.

This recipe is the definition of what Ottolenghi had in mind for his fantastic cookbook « Simple ».

The bread, which has a cake texture, is very easy to make. It’s made without yeast, so it doesn’t require kneading, which means you don’t need to be a good baker to make an amazing loaf. I can assure you, that you’re going to make it more than once.

This bread is really delicious, it’s a fabulous combination of the earthy beetroot, the soft goat’s cheese add to it the caraway, nigella seeds and the fresh thyme. All of these delicious ingredients work perfectly together, and make the beard really rich with deep flavours.

It can easily has its place on a brunch table. You can make it the day before, if you want to save time, because the baking takes more than an hour.

According to Ottolenghi, once baked, the bread will keep in an airtight container for a week. I’m not sure if it will survive that long without being eaten, in my case it disappeared in 48h.

You can eat it as it is, it’s so delicious. Or like me, serve it with herb salted butter and some smoked salmon. Actually you can add any toppings that you like. 

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Beetroot, caraway & goat’s cheese bread - Ottolenghi

  • Prep time: 15 minutes
  • Cook time: 1 hour 20 minutes
  • Total time: 1 hour 35 minutes
  • Serves: Makes one loaf 20cm / 10cm serve 10 slices.

Ingredients :

  • 50 g rolled oats
  • 10 g fresh thyme leaves, finely chopped
  • 50 g pumpkin seeds
  • 2 tsp caraway seeds
  • 2 tsp nigella seeds
  • 100 g plain flour
  • 100 g wholemeal flour
  • 2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 2 beetroots , raw, peeled and finely grated ( 200g )
  • 2 large eggs
  • 80 ml sunflower oil
  • 80 g soured cream
  • 1 Tbsp of honey
  • 20 g parmesan , finely grated
  • 120 g young and creamy goat’s cheese, roughly broken into 2cm pieces
  • salt

Method :

  • 1)

    Preheat the oven to 180C fan. Grease and line the loaf tin.

  • 2)

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

  • 3)

    Put both flours into a separate bowl add the baking powder, bicarbonate of soda and 3/4 teaspoon of salt. Whisk to combine and aerate.

    Add all but  1 Tbsp of the oat and seeds mix, you will sprinkle the bread with it. the grated beetroot, don’t stir the mixture just set it aside.

  • 4)

    In a separate bowl, whisk the eggs, the oil, soured cream, honey and the parmesan. 

  • 5)

    Pour over the flour and beetroot mixture, then using a spatula mix to combine.

  • 6)

    Add the goat’s cheese and carefully fold through, trying not to break the pieces as you go.

  • 7)

    Pour te mixture into the prepared loaf tin and sprinkle over the remaining tablespoon of oats and seeds.

    Bake for 40 minutes, then cover tightly with baking paper and foil, bake for another 40 minutes.

  • 8)

    A skewer inserted into the middle will not come out completely clean (you have some cheese crumble on it) but it shouldn’t be too wet.
    Remove from the oven and let stand for 5 minutes, then tip on to a wire rack and invert it back on itself so that it is seed side up.
    The outside will be quite crisp and dark. Cool for at least 20 minutes before slicing. I covered it with cling film, it was crisp from the outside and moist from inside.

    Enjoy !!

Tricks & Tips :

  • For this recipe, don’t use a precooked beetroot. 
  • If you’re warming it through, do it 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 1 month – thaw before slicing and grilling.


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