Ingredients
Dukkah (White) Dough
- 300 grams water
- 10 grams dried instant yeast
- 25 grams olive oil
- 1 teaspoon salt
- 500 grams bakers flour
- 50 grams dukkah, Check RC for recipes
Herb (Green) Dough
- 50 grams parsley
- 250 grams water
- 10 grams dried instant yeast
- 25 grams olive oil
- 1 teaspoon salt
- 500 grams bakers flour
- 25 grams herbs of choice, I used rosemary and lemon thyme
Beetroot (Red) Dough
- 50 grams Beetroot, fresh
- 1 teaspoon tumeric powder
- 250 grams water
- 10 grams dried instant yeast
- 25 grams olive oil
- 1 teaspoon salt
- 500 grams bakers flour
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place water and yeast into mixing bowl and heat 1 minute / 37C / speed 2
2. Add olive oil, salt and bakers flour. Combine ingredients on for 5 seconds / Speed 7
3. Knead 2 minutes /
"Closed lid" 
"Dough mode" 4. Add Dukkah and then Knead a further 2 minutes /
"Closed lid" "Dough mode" 5. Transfer dough to an oiled bowl and cover with cling film. Place bowl in a warm place and leave until doubled in size
1. Place Parsley in mixing bowl and chop 10 seconds / speed 10
2. Scrape down sides and repeat step 1.
3. Add water and blend 1 minute / speed 10
4. Add yeast into mixing bowl and heat 1 minute / 37C / speed 2
5. Add olive oil, salt and bakers flour. Combine ingredients on for 5 seconds / Speed 7
6. Knead 2 minutes /
"Closed lid" "Dough mode" 7. Add herbs and then Knead a further 2 minutes /
"Closed lid" "Dough mode" 8. Transfer dough to an oiled bowl and cover with cling film. Place bowl in a warm place and leave until doubled in size
1. Place Beetroot in mixing bowl and chop 10 seconds / speed 10
2. Scrape down sides and repeat step 1.
3. Add tumeric and water and blend 1 minute / speed 10
4. Add yeast into mixing bowl and heat 1 minute / 37C / speed 2
5. Add olive oil, salt and bakers flour. Combine ingredients on for 5 seconds / Speed 7
6. Knead 4 minutes /
"Closed lid" "Dough mode" 7. Transfer dough to an oiled bowl and cover with cling film. Place bowl in a warm place and leave until doubled in size
1. Once dough has double in size, knock down and split into manageable size pieces.
2. Assemble loaves/rolls as you wish. Scrolls, plaits etc look really pretty.
3. Once assembled leave to rise for approx. 30 minutes
4. Decorate with herbs and dukkah if you wish.
5. Bake in a 200degree oven for 20-45 minutes (depending on the size of you loaves.
6. remove from oven and cool on a wire rack.
Dukkah (White) Dough
Herb (Green) Dough
Beetroot (Red) Dough
Assembly and Baking
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This made 2 x plaits which fitted snug into 2 baking trays. Topped with black sesame seeds. It looked amazing! Crusted on the top, soft and fluffy on the inside.
want to use up lamb rolled roast that i've frozen - is it ok just to mince that and add without sauteing
We made it again this year, for a party of 12. This time, I made half quanitites. This made about the right amount for the dinner (with a little leftover), but I think the reduced amount of herbs and beetroot meant that there just wasn't enough "stuff" in the thermomix to grind it finely enough. The taste and texture were still amazing, but the colour was not as spectacular this year.
When I make it again next year, I'll do half quantities of bread, but leave the quantity of parsely and beetroot at the normal amount. Is it even possible to have too much yumminess?
Thanks! That tumeric is amazing isn't it?
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Yum. The breads looked impressive and the texture was lovely and soft. So amazing how the outer crust for the beetroot bread was such a rich red and then inside was tumeric yellow, yet just simply tasted like lovely fresh bread. A real treat!
Amazing
We had it for Christmas lunch, too! I made several smaller (but still quite large) versions. It was wonderful to be able to give away the ones we didn't manage to eat as extra gifts. I'll be using the parts of the recipe from time to time through the year, too...
So glad you liked it
But yes it does make a lot of bread..........
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Deeeeeelicious!
Thank you so much for this recipe - I made it for Christmas lunch and it was a hit - I will probably half the quantity next time as it made so much. Everyone thought I was a genius.
Fantastic
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