Bread, breakfast, Brunch, Food, Recipes

Goat Cheese, Apple and Beets Breakfast Bread

Goat Cheese, Apple and Beets Breakfast Bread Ronit Penso

The following special bread came to mind when I was planning to bake a variation of Soda Bread.

Here again, I wanted to experiment with different types of flour, so I’ve decided to use dark rye and spelt flour, instead of wheat flour. Then I thought that the bread could benefit from some different types of goat cheeses that I had in the fridge, so they’ve found their way in. After that it seemed logical to add something that will balance the cheeses’ flavor, so I added some cooked beets and diced apple into the batter, and some chopped precooked bacon on top.

This seemingly strange mixture ended up as one of the tastiest breads I’ve made. It is perfect for breakfast or brunch, and is actually a whole meal in itself. Serve with a bit of butter on the side, and enjoy this fragrant and tasty bread.

Makes: 12
Prep time: 30 minutes
Baking time: 1 hour

For the pan:
1 Tbs oil
1 Tbs flour
For the bread:
1 cup dark whole rye flour
1 cup spelt flour
1 Tbs baking powder
1 Tbs salt
½ tsp freshly ground black pepper
1 tsp sugar
1 cup buttermilk (or 2 Tbs yogurt mixed in 1 cup warm milk)
8 oz (230 grams) fresh garlic and herbs goat cheese, crumbled
1 L egg
¼ cup olive oil
½ cup small diced peeled tart apple (from 1 medium)
½ cup medium diced cooked beets (or frozen, thawed)
4 oz (115 grams) blue goat cheese, crumbled
For topping:
4-5 strips precooked bacon, chopped (optional)

1. Preheat the oven to 360F (180C). Brush a 10”x2” (25x5cm) loaf pan with oil and sprinkle the flour on it. Keep in the fridge until using.
2. In a large bowl, whisk together the rye and spelt flour, baking powder, salt, pepper and sugar. Add the buttermilk, fresh goat cheese, egg and olive oil and mix to a fairly thick batter.
Goat Cheese, Apple and Beets Breakfast Bread Ronit PensoGoat Cheese, Apple and Beets Breakfast Bread Ronit Penso
3. Add the diced apple, beets and blue goat cheese. Mix briefly with a spatula and transfer to the prepared pan. Sprinkle the chopped bacon on top, if using.
Goat Cheese, Apple and Beets Breakfast Bread Ronit PensoGoat Cheese, Apple and Beets Breakfast Bread Ronit Penso
4. Bake for 1 hour, until the loaf is golden brown. Keep in the pan for 10 minutes, before transferring to a rack to cool to room temperature.
Goat Cheese, Apple and Beets Breakfast Bread Ronit PensoGoat Cheese, Apple and Beets Breakfast Bread Ronit Penso Goat Cheese, Apple and Beets Breakfast Bread Ronit Penso

79 thoughts on “Goat Cheese, Apple and Beets Breakfast Bread”

  1. Of course we couldn’t read this without looking up more information on spelt. On your previous suggestion, I had ordered and used it about a year ago, and, indeed, have a replacement bag in my pantry. Sooooo – I can see some spelt baking in my future – soon!

    DH suggested that the recipe for croissants might be a good test bed. ;-> You’ve created a monster !!

    Liked by 1 person

    1. lol Yay, I’m the new Dr. Frankenstein! 😀

      I love spelt and use it often in many recipes. However, I’m not sure it would work on its own when it comes to croissants, if fluffy and light is the goal, which I’m guessing is…
      I suggest substituting only half of the wheat flour with it.
      Would be interesting to read about the results. 🙂

      Liked by 1 person

          1. If I get my lazy self in gear one of these days, I’ll let you know the result. I suspect there will be a little angel on my shoulder encouraging me to make SOMEthing with it – soon. He DOES love my cooking – can’t ask for more than that,

            Liked by 1 person

  2. I find your blogs so interesting. Love your recipes. You are a foody Connoisseur! I have nominated you for the “Blogger Recognition Award”. You have an outstanding blog. Your pictures are so concise and show how to make the food with simple and clear steps! 💖 I hope you will accept the award. You need to go to my blog for details. Thank you for having a great blog! .

    Liked by 1 person

  3. We definitely were thinking alike this week with our breads. Fantastic with goat cheese and apples – I sometimes serve apples with a goat cheese log I make – they really go well together. Beets – interesting but yes of course to the bacon topping 🙂

    Liked by 1 person

    1. Thank you Judi! Yes, goat cheese and apples are so good together. The beets came in because I usually pair them with blue cheese in salads, sometimes with apples too, so it made sense. I liked how they added both color and flavor. Unusual but tasty. 🙂


  4. Wow – what a beautiful looking bread. And I’m soo impressed with you experimenting with different flours and different flavors. Wouldn’t it be fun if we lived closer to some of our blogger friends so we could say, ‘I’ll be over in five minutes for a coffee and a hunk of that lovely bread’? ; o )

    Liked by 1 person

      1. I’m trying to get my beloved Yellow Farmhouse ready for sale… so I haven’t been able to keep up with the blogs I follow as much as I’d like to. I’m selling my house because I want to travel A LOT… and I hope I can keep up with blogging… and ‘following’… once my house is sold. (I do have a house in the Pocono Mountains of PA, so I’ll probably be posting a lot from there.)

        Liked by 1 person

  5. I have just come across your wonderful blog and this great bread! What delicious combination of flavours! I love bread in all forms and love making my own bread. Soda bread is such an easy way to enjoy homemade bread.


  6. Thank you Sabine, you described so well what went through my mind when I made this bread! This combination is so wonderful in salads, and here it turned out so well in the form of a bread. I’m glad you liked it too. 🙂


    1. Thank you Sheryl, I’m glad you liked my “this and that” recipe. It is indeed such a pleasure to see such experiments turn out to be so tasty. The beets were a spur of the moment addition, as I’ve added before them to sweet cakes but not to savory bakes. They worked very well with all these ingredients. I will definitely use them again. 🙂


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