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Beetroot and pumpkin soda bread
Beetroot and pumpkin soda bread
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Indulge in savory beetroot, pumpkin, and feta soda bread, perfect for cozy mornings. Enjoy fresh from the oven with butter and a warm drink!
Ingredients:
  • 125.00 ml beetroot, grated
  • 125.00 ml butternut pumpkin, grated
  • 600g plain flour
  • 2.50 gm bicarbonate of soda
  • 2.40 gm sea salt flakes
  • 500ml buttermilk
  • 100g fetta, crumbled
  • 65g pepitas
  • Buttermilk, extra, to brush
  • 4 rosemary sprigs
  • Butter, softened, to serve
Instructions:
  • Preheat your oven to 180C and prepare a large baking tray by greasing it and lightly dusting it with flour.
  • Remove any extra liquid from the beetroot, then do the same with the pumpkin. In a large bowl, mix the flour, bicarbonate of soda, and salt. Stir in the buttermilk until a firm dough forms. Add the beetroot, pumpkin, feta, and 2 tbsp pepitas, and knead everything together. Transfer the dough onto a lightly floured surface and knead gently until it becomes smooth.
  • Shape the dough into a large disc and place it on the prepared tray. Use a knife to cut a 2cm-deep cross on top of the dough. Brush with some extra buttermilk, sprinkle the remaining pepitas on top, add the rosemary, press lightly into the dough, and season.
  • Bake for 35 minutes, or until the bottom of the bread sounds hollow when tapped. Then, cool on a wire rack.
  • Slice and enjoy with butter.

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