Beetroot Bread

Ingredients

• 1/2 cup/50g rolled oats
• 1/2 cup/20g thyme leaves finely chopped/dried oregano
• 1/2 cup/50g pumpkin seeds
• 2 tsp caraway seeds
• 2 tsp nigella seeds
• 3/4 cup/100g all-purpose flour
• 2/3 cup/100g plus 2 tbsp whole wheat flour
• 2 tsp baking powder
• 1/4 tsp baking soda salt
• 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

Method

• 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.