3 small beet, peeled and finely grated (2 cups/200g)
2 large eggs
1/3 cup/80ml sunflower oil, plus 1 tbsp extra for greasing
1/3 cup/80g dahi
1 tbsp honey
140g of processed cheese
Preheat the oven to 400°F. Grease an 8 x 4 inch / 20 x 10cm loaf pan and line with parchment paper.
Mix the oats, oregano, pumpkin, caraway, and Nigella seeds in a small bowl, put both flours into a separate bowl with the baking powder, baking soda, and ¾ tsp of salt. Whisk to combine and aerate, then add the grated beet and all but 1 tbsp of the oat and seed mix. Don't stir the mixture, just set it aside.
In a separate bowl, whisk the eggs, oil, dahi, honey, and processed cheese. Pour over the flour and beet mixture, then, using a spatula, mix to combine. Add the cheese and carefully fold through trying not to break the pieces as you go.
Spread the mixture evenly into the prepared loaf pan and sprinkle with the remaining 1 tbsp 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 mins before slicing.