Try this savoury bread with beetroot and creamy fetta. It's a great way to change up your regular loaf, and it's so easy to make!
Serves88
Cook time45 mins45 minutes
Prep time10 mins10 minutes, + cooling & 1 hour 20 mins standing time
+ cooling & 1 hour 20 mins standing time
Ingredients
1 1/2 cups (375ml) warm water
2 tsp (1 sachet/7g) dried yeast
1 tsp caster sugar
4 cups (600g) plain flour
1 tsp salt
2 tbs extra virgin olive oil
50g fetta, crumbled
1/4 cup (25g) walnuts, toasted
1 tbs pistachios, chopped
Beetroot jam
2 medium beetroot, peeled, grated
2 tbs caster sugar
2 tbs red wine vinegar
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine water, yeast and sugar in a bowl. Set aside for 5 mins or until frothy.
Step 2
Combine the flour and salt in a large bowl. Make a well in the centre. Pour yeast mixture into the well with the oil. Use a round-bladed knife to stir until a sticky dough forms. Turn onto a lightly floured surface and knead for 10 mins or until smooth. Place dough in a large greased bowl. Cover and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Step 3
Meanwhile, to make the beetroot jam, place a medium frying pan over medium-high heat. Add the beetroot, sugar and vinegar to the pan and cook, stirring, for 5-7 mins or until the mixture thickens and the liquid evaporates. Season. Set aside to cool.
Step 4
Use your fist to punch down the dough. Turn the dough onto a lightly floured surface. Use a rolling pin to roll out to a 30cm x 40cm rectangle. Spoon beetroot mixture evenly over the dough. Sprinkle with fetta and half the walnuts. Starting from 1 long end, roll up the dough to form a log.
Step 5
Preheat oven to 200°C. Line a large baking tray with baking paper. Use a sharp knife to cut log in half lengthways to expose the layers. Place on the lined tray. Twist the 2 halves together, then join the 2 ends to make a round loaf. Set aside for 15 mins to rise.
Step 6
Bake loaf for 10 mins. Reduce oven to 180°C. Bake for a further 20-25 mins or until loaf sounds hollow when tapped.
Step 7
Transfer to a serving plate. Sprinkle with pistachios and remaining walnuts. Serve warm or at room temperature.
Prep time10 mins10 minutes, + cooling & 1 hour 20 mins standing time
+ cooling & 1 hour 20 mins standing time
Ingredients
1 1/2 cups (375ml) warm water
2 tsp (1 sachet/7g) dried yeast
1 tsp caster sugar
4 cups (600g) plain flour
1 tsp salt
2 tbs extra virgin olive oil
50g fetta, crumbled
1/4 cup (25g) walnuts, toasted
1 tbs pistachios, chopped
Beetroot jam
2 medium beetroot, peeled, grated
2 tbs caster sugar
2 tbs red wine vinegar
Description
Try this savoury bread with beetroot and creamy fetta. It's a great way to change up your regular loaf, and it's so easy to make!
Method
Step 1
Combine water, yeast and sugar in a bowl. Set aside for 5 mins or until frothy.
Step 2
Combine the flour and salt in a large bowl. Make a well in the centre. Pour yeast mixture into the well with the oil. Use a round-bladed knife to stir until a sticky dough forms. Turn onto a lightly floured surface and knead for 10 mins or until smooth. Place dough in a large greased bowl. Cover and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Step 3
Meanwhile, to make the beetroot jam, place a medium frying pan over medium-high heat. Add the beetroot, sugar and vinegar to the pan and cook, stirring, for 5-7 mins or until the mixture thickens and the liquid evaporates. Season. Set aside to cool.
Step 4
Use your fist to punch down the dough. Turn the dough onto a lightly floured surface. Use a rolling pin to roll out to a 30cm x 40cm rectangle. Spoon beetroot mixture evenly over the dough. Sprinkle with fetta and half the walnuts. Starting from 1 long end, roll up the dough to form a log.
Step 5
Preheat oven to 200°C. Line a large baking tray with baking paper. Use a sharp knife to cut log in half lengthways to expose the layers. Place on the lined tray. Twist the 2 halves together, then join the 2 ends to make a round loaf. Set aside for 15 mins to rise.
Step 6
Bake loaf for 10 mins. Reduce oven to 180°C. Bake for a further 20-25 mins or until loaf sounds hollow when tapped.
Step 7
Transfer to a serving plate. Sprinkle with pistachios and remaining walnuts. Serve warm or at room temperature.
