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
Ingredients:
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.
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.
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.
Ronit, this is out of this world! I just wish I could have it!
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Thank you Dolly, so glad you liked it and sorry you can’t have it.
I was under the impression that people with lactose intolerance can tolerate goat cheese, but I guess not.. 😦
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You are probably right about lactose intolerance, but I have a different issue – pancreas. Oh well, that’s not interesting!
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Sorry to hear! 😦
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Thank you, but it’s really not important – life is beautiful!
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That’s the best way of looking at it. 🙂
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🙂
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Nice! Love the different fours and love the mix of goats cheese and apple 🙂
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Thank you Elaine, I’m glad you liked the recipe. I love having goat cheese with apples, so thought the combination will work well in a bread as well. And it definitely did! 🙂
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I am literally just eating chopped apple with sharp natural yogurt – it’s similar to the goats cheese and apple flavours together, I love it!
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mmmmm my kind of snack! 🙂
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Me too!!! I threw in some toasted flaked almonds too – perfect!
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What an interesting group of ingredients. I can just taste it – toasted up with a giant cup of coffee and a glass of orange juice!
Virtual hugs,
Judie
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Yes, this is one of my “crazy” breads… I wasn’t sure how it would work, but it ended up great.
Coffee and orange juice would be perfect with a slice, or two, or… 🙂
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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 !!
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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. 🙂
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The site I read went on about how light it makes baked goods, so I will follow the recipe – the first time! I am skeptical, too.
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Interesting, as I’ve noticed just the opposite, though I love the nutty flavor it adds. It would be interesting to see how it came.
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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,
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Lucky you! I’m dealing with so many finicky eaters, so I can appreciate it more than most people. 🙂
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Unless there is a true allergy involved . . . finicky . . . gak! Not tolerated.
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No, no true allergies – that I have no problem with – just annoying finicky spoiled ones… 😦
It’s just too late to change professions now… 🙂
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Its easier if you can train them from birth! I wouldn’t mind catering to proclivities in the workplace.
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🙂
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Sounds interesting:)
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Thank you Ursula! 🙂
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Wow, what an incredible bread, Ronit! Sometimes the best things are made by emptying out the fridge.
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Thank you Kathryn! You’re so right – cleaning the fridge induces creativity in the kitchen. This time it worked better than most, so it was worth it to document the result. 🙂
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interesting! havent seen beets used in bread before!!
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I have successfully added beets to chocolate cakes, but I too never seen in bread before. It felt like it would work – and it did! 🙂
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How creative! Sounds pretty darn delicious, all ingredients love each other. I imagine it being a really great side to a soup too. 🙂
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Thank you Myra! You’re so right – all the ingredients love each other and the result turned out to be very delicious. This bread could be a great with a nice soup, though it didn’t last long enough for that! 🙂
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Good recipe! Thanks Ronit
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Thank you Khadija! It’s my pleasure to share. 🙂
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Hi again;)
I have nominated you for the One Lovely Blog Award!
Check out my post:)
https://alittleswissalittlecanadian.wordpress.com/2017/01/15/one-lovely-blog-award/
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Thank you Ursula, for nominating me. I appreciate it very much, but unfortunately for lack of time I cannot participate in the awards scene. 🙂
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Your welcome!
I understand:)
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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. simplysplendidfood.com. Thank you for having a great blog! .
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Thank you so much for your kind words and nomination. I deeply appreciate it. I apologize that due to lack of time I don’t participate in the award scene.
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Looks scrumptious
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Thank you Karen! 🙂
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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 🙂
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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. 🙂
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Lovely… Looks delicious
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Thank you Ruchi! 🙂
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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 )
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Thank you Cecile! nice to see you’re back! It could be indeed nice to be able to try all the wonderful recipes we share online. 🙂
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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.)
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Good luck with selling and traveling! 🙂
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Amazing!!!
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Thank you! 🙂
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The flavor combo seems amazing!
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Thank you, I’m glad to hear! 🙂
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An amazing combination of flavours! Love goats cheese!!
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Thank you Sumith, I’m glad to hear. 🙂
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I love this Ronit! Goat cheese is one of my favorite cheeses and I love that it won’t cook away like other cheeses.
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Thank you Debbie, I’m glad you liked the recipe. I too am a big fan of goat cheeses as well, so will definitely make this tasty bread again soon. 🙂
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This is so great! Back when I baked more, I though I made just about every variation possible for savory quick breads/soda breads. But beets!!! Brilliant!!!
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Thank you Mimi, I’m glad you liked my “crazy” bread. The addition of the beets was a spur of the moment, but it worked so well I’m definitely will use them again. 🙂
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This looks really amazing. I can’t wait to try it. Thanks for experimenting — and sharing!
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Thank you Christina, I’m glad you liked this eclectic recipe. It turned out so good, the bread was gone very quickly. 🙂
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I’m sure it was! 🙂
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Rock on!
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Thank you! 🙂
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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.
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Thank you Marcellina and welcome. I’m glad you liked my blog and the recipe. I agree – soda breads are such a great quick way to produce homemade breads. 🙂
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This is one of my favorite winter salads – beetroot, goat cheese, apples/pears and mint – turned into a bread! Now that´s kitchen alchemy – wonderful!
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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. 🙂
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Ronit, What a yummy and creative combination of flavors for the bread. It looks awesome!
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Thank you Sandhya, I”m glad you liked my “crazy” recipe. It turned out so tasty, it was worth sharing. 🙂
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I always find it really rewarding when a cooking experiment turns out well. The bread looks wonderful. I never would have thought of putting beets in a bread.
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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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This is wonderful Ronit! Beetroot in bread – you always help us to broaden recipes!
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Thank you, I’m glad you liked my recipe. I sometimes add beets to chocolate cakes, so thought it might work in a savory bread as well. I have to say I was presently surprised! I love such culinary experiments. 🙂
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What a fun combo of flavors~wow! And it looks so pretty and festive, too!
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Thank you Mollie! The bread turned out even better than I’ve expected. I plan to make it again soon. 🙂
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🙂
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Thank you for sharing this recipe! Looks great!
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Thank you Ilaria and Paolo, for visiting and commenting. I’m glad you liked the bread. It vanished very quickly! 🙂
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