Beetroot seed bread

A brightly coloured bread with crunch from heart-healthy seeds.

More than 1 hour

Makes 1 loaf 

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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 
  • 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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