Beetroot Pumpkin Seed And Cheddar Brunch Bread Recipe

This is a truly scrumptious brunch bread made with a delicious seasonal beetroot puree, a generous helping of mature cheddar cheese and pumpkin seeds. The bread is lovely just eaten warm spread with a good layer of salty butter, or slice a little more thinly to use for sandwiches. The bread is perfect for picnics, lunch boxes and for hearty sandwiches as well. If you want a more meaty bread, then fry off some streaky bacon until it is crispy, leave to cool and then crumble into the bread at the same time as the cheese. The bread uses cooked beetroot and i suggest roasting fresh, season beetroot but you can also buy ready-cooked beetroot, both are of course equally as healthy.