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A close-up of a toasted slice of bread topped with tomato, sunflower seeds, and flaky sea salt on a dark surface.

Beet, Caraway, and Goat Cheese Bread

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A rustic loaf blending earthy beets, aromatic caraway, crunchy seeds, and creamy goat cheese. Good for any meal or snack.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 8
Course: Baking, Bread
Cuisine: American
Calories: 2209
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ½ cup rolled oats
  • ½ cup thyme leaves finely chopped
  • ⅓ cup pumpkin seeds
  • 2 teaspoon caraway seeds
  • ¾ cup all-purpose flour
  • ⅔ cup + 2 tablespoon whole wheat flour
  • 2 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 medium beet peeled and finely grated
  • 2 large eggs
  • ⅓ cup avocado oil plus 1 tablespoon for greasing loaf pan
  • ⅓ cup sour cream
  • 1 tablespoon honey
  • ¾ oz Parmesan cheese finely grated
  • 4¼ oz goat cheese broken into small pieces

Equipment

  • Loaf pan
  • Wire cooling rack
  • Vegetable peeler or grater
  • Whisk
  • Spatula
  • Mixing Bowls
  • Parchment paper

Method
 

  1. Preheat oven to 400°F. Grease an 8 x 4-inch loaf pan with 1 tablespoon avocado oil, then line it with parchment paper.
  2. In a small bowl, mix rolled oats, thyme, pumpkin seeds, and caraway seeds.
  3. In a separate large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, and kosher salt.
  4. Add the grated beet and all but 1 tablespoon of the oat and seed mix to the flour mixture. Do not stir; just set aside.
  5. In another bowl, whisk eggs, avocado oil, sour cream, honey, and Parmesan cheese until combined. Pour this wet mixture over the flour and beet mixture.
  6. Using a spatula, gently fold the mixture together until just combined. Carefully fold in the goat cheese, trying to keep it in small pieces.
  7. Transfer the batter evenly into the prepared loaf pan. Sprinkle the reserved 1 tablespoon oat and seed mix evenly over the top.
  8. Bake for 40 minutes, then cover tightly with foil and bake for another 40 minutes.
  9. Remove from oven and let cool in pan for 5 minutes. Turn out onto a wire rack and invert so the seed side is up. The crust should be crisp and dark.
  10. Cool completely for at least 20 minutes before slicing.

Nutrition

Calories: 2209kcalCarbohydrates: 185gProtein: 66gFat: 138gSaturated Fat: 41gPolyunsaturated Fat: 19gMonounsaturated Fat: 68gTrans Fat: 0.01gCholesterol: 115mgSodium: 3688mgPotassium: 1052mgFiber: 20gSugar: 23gVitamin A: 2975IUVitamin C: 38mgCalcium: 1174mgIron: 19mg

Notes

Storage: Keeps well wrapped at room temperature for up to 3 days, or in the fridge for up to a week since the goat cheese makes it more perishable than a plain loaf. It also freezes well sliced and wrapped tightly, for up to 2 months.

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