Beetroot seed bread

Ingredients:

• ½ cup (50g) rolled oats 
• ½ cup (50g) each pumpkin seeds and flaxseeds 
• ⅔ cup (100g) Nutty Wheat (bran) flour 
• ⅔ cup (100g) self-raising flour 
• ½ tsp (3ml) bicarbonate of soda  
• 1 tsp (5ml) fine salt 
• 2 eggs 
• ⅓ cup (80ml) canola oil or olive oil blend 
• ½ cup (125ml) low-fat milk 
• 1 Tbsp (15ml) honey 
• ½ tub (125g) ricotta cheese 
• ½ cup (125ml) PnP double-cream plain yoghurt 
• 2 large (about 250g) beetroots, peeled and grated 

Method

1. Preheat oven to 180°C. 
2. Line a 25x10cm loaf tin with baking paper and non-stick spray. 
3. Combine oats, seeds, flours, bicarb and salt. 
4. Beat eggs in a separate bowl with an electric whisk for 1-2 minutes. 
5. Add oil, milk and honey and whisk to combine evenly. 
6. Add wet ingredients to dry ingredients. 
7. Whisk ricotta and yoghurt in a separate bowl until smooth, then add to bread mixture with beetroot. 
8. Spoon dough into loaf tin and bake for 55-65 minutes or until an inserted skewer comes out clean. 
9. Cool in loaf tin for 15 minutes, then remove and cool completely on a wire rack before slicing. 
10. Eat bread within 2-3 days, or freeze slices for later use. 

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