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Ingredients

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

Method

Step 1 Preheat oven to 180C. Grease and lightly flour a large baking tray.
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.
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.
Step 4 Bake for 35 mins or until the base sounds hollow when tapped. Transfer to a wire rack to cool.
Step 5 Cut into slices and serve with butter.

Beetroot and pumpkin soda bread

How to make Beetroot and pumpkin soda bread

Ingredients

Method