Beetroot And Pumpkin Soda Bread

Make the most of root vegetables and try this delicious beetroot, pumpkin and fetta soda bread. Serve warm out of the oven with butter and a hot cuppa!

The ingredient of Beetroot And Pumpkin Soda Bread

• 1 2 cup beetroot grated
• 1 2 cup butternut pumpkin grated
• 4 cups 600g plain flour
• 1 teaspoon bicarbonate of soda
• 1 teaspoon sea salt flakes
• 2 cups 500ml buttermilk
• 100g fetta crumbled
• 1 3 cup 65g pepitas pumpkin seeds
• buttermilk extra to brush
• 4 rosemary sprigs
• butter softened to serve

The Instruction of beetroot and pumpkin soda bread

• preheat oven to 180c grease and lightly flour a large baking tray
• squeeze any excess liquid from the beetroot repeat with the pumpkin combine the flour bicarbonate of soda and salt in a large bowl add the buttermilk and stir until a firm dough forms add the beetroot pumpkin fetta and 2 tbsp pepitas and knead to combine turn out onto a lightly floured surface and knead gently until smooth
• shape the dough into a large disc place on the prepared tray use a knife to cut a 2cm deep cross in the top of the dough brush with a little extra buttermilk and sprinkle with the remaining pepitas top with the rosemary and press lightly into the dough season
• bake for 35 mins or until the base sounds hollow when tapped transfer to a wire rack to cool
• cut into slices and serve with butter

Nutritions of Beetroot And Pumpkin Soda Bread

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