I found the recipe for this bread in the Yotama Ottolenghi book "Simple". When I started reading the long list of ingredients I was a little scared, but after analyzing it I found that I had almost everything at home. I only substituted wholemeal flour for regular flour, goat cheese for feta, and sour cream for yogurt. Somehow you have to manage.
I had a bigger problem when the bread was already baked. What kind of flavor is it? We tried it piece by piece and no one could determine how to categorize this baked good. For me, the bread worked great as an accompaniment to a salad of fresh vegetables. It was also tasty spread with creamy white cheese, such a sandwich for breakfast. All the time, however, I wonder what else beet bread will go well with?
Ingredients for a 20
50 g oatmeal
1/2 teaspoon dried thyme
1 teaspoon cumin
1 teaspoon of nigella
50 g pumpkin seeds
200 g all-purpose flour
2 teaspoons baking powder
1/4 teaspoon soda
20 g grated parmesan
200 g peeled, finely grated beets
80 ml of oil
80 ml of natural yogurt
1 tsp honey
120 g hard feta crumbled into pieces
Preheat the oven to 180°C with thermo-circulation. Line a mold line with baking paper.
In a bowl mix oatmeal, thyme, pumpkin seeds, cumin and nigella.
In a larger bowl mix flour, baking powder, baking soda. Add grated beet, flake and seed mixture ( 1 tablespoon left to sprinkle on the bread). Do not mix, set aside.
In another bowl combine eggs, oil, yogurt, honey and Parmesan cheese. Pour into the bowl with the beets, mix everything with a spatula. Add the feta cheese and mix very gently, trying not to mash the feta.
Transfer the batter into the mold, sprinkle with the remaining oatmeal and seeds. Bake for 40 minutes, then cover with tightly with aluminum foil and bake for another 40 minutes, until a dry stick. Place the baked bread on a metal griddle sprinkled with seeds side up. up, let cool.