Recipe Beetroot and pumpkin soda bread : Easy, Special and Delicious

Recipe Beetroot and pumpkin soda bread : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Beetroot and pumpkin soda bread. This Recipe Beetroot and pumpkin soda bread : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Beetroot and pumpkin soda bread was necessary 10m, cook 35m and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe 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!

11 Ingredients

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  1/2 cup beetroot, grated
  
  
  


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  1/2 cup butternut pumpkin, grated
  
  
  


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  4 cups (600g) plain flour
  
  
  


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  1 tsp bicarbonate of soda
  
  
  


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  1 tsp sea salt flakes
  
  
  


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  2 cups (500ml) buttermilk
  
  
  


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  100g fetta, crumbled
  
  
  


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  1/3 cup (65g) pepitas (pumpkin seeds)
  
  
  


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  Buttermilk, extra, to brush
  
  
  


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  4 rosemary sprigs
  
  
  


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  Butter, softened, to serve
  
  
  


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  Select all ingredients
  
  
  

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180C. Grease and lightly flour a large baking tray.
  
  
  


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  Step 2
  
  
  
  
  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.
  
  
  


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  Step 3
  
  
  
  
  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.
  
  
  


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  Step 4
  
  
  
  
  Bake for 35 mins or until the base sounds hollow when tapped. Transfer to a wire rack to cool.
  
  
  


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  Step 5
  
  
  
  
  Cut into slices and serve with butter.
  
  
  

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