Making a bread that requires no yeast or kneading has got to be the definition of simple! The texture is more cakey as a result and best eaten with some salted butter (not used to make sandwiches). If you are warming it through, do so in the oven rather than in the toaster, as it's quite crumbly. Once baked, it will keep in an airtight container fo 1 week or in the freezer for up to 1 month—thaw before slicing and toasting.
2/3 cup cups
(100g) plus 2 tablespoons whole wheat flour
medium beet, peeled and finely grated (2 cups or 200 g)
(80ml) sunflower oil, plus 1 tablespoon extra for greasing
(80g) sour cream
4 1/4 ounces
(120g) young and creamy goat cheese, roughly broken into 3/4-inch/2cm peices
In This Recipe
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, thyme, pumpkin, caraway, and nigella seeds in a small bowl. Put both flours into a separate bowl with the baking powder, baking soda, and 3/4 teaspoon of salt. Whisk to combine and aerate, then add the grated beet and all but 1 tablespoon of the oat and seed mix. Don't stir the mixture; just set it aside.
In a separate bowl, whisk the eggs, oil, sour cream, honey, and Parmesan. Pour over the flour and beet mixture, then, using a spatula, mix to combine. Add the goat 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 tablespoon 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 minutes before slicing.