Ingredients
Pumpkin, Spinach and Beetroot Bread
- 400 g Raw beetroot, cubed
- 400 g pumpkin, cubed
- 350 g silverbeet leaves, shredded
- 1850 g warm water
- 520 g bakers flour
- 15 g dry yeast
- 1 tsp salt
- 1 tsp sugar
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place beetroot into Varoma.
Top with baking paper.
Place pumpkin on top of baking paper.
Put in the Varoma tray and place fresh Spinach leaves on top.
Put 1500 g of the water into the mixing bowl and put the Varoma in position ready for steaming.
Tip: You may want to use cans to weight down the Varoma lid to ensure the lid is tightly sealed).
Cook 40 min/Varoma temp/speed 4.
Gently remove the lid from the Varoma.
Remove the water from the mixing bowl.
Add the spinach to the mixing bowl and process 10 sec/speed 9.
Remove from mixing bowl, set aside.
Rinse out the mixing bowl making sure there is no spinach residue left inside.
Once clean, place pumpkin into mixing bowl and process 10 sec/speed 9.
Remove from mixing bowl, set aside.
Rinse out the mixing bowl again making sure all pumpkin reside is removed.
Once clean, place beetroot into mixing bowl and process 10 sec/speed 9.
Clean and dry the bowl completely.
Place flour, yeast, salt, sugar and water into the mixing bowl.
Add pureed vegetable (only add one colour i.e. beetroot, spinch or pumpkin at a time).
Process 4 min/speed 4.
Repeat with remaining vegetable puree - again, one at a time to maintain the separate colours.
Place each dough into a well oiled bowl and cover with plastic wrap.
Sit in a warm place to rise until doubled in size (approximately 40 minutes).
Once all three batches have risen knock down the dough and divide each colour into four equal portions (you will have enough to make four baguette style loaves).
Take one section of each colour and roll out into a long thin sausage shape.
Take one "sausage" of each coloured dough and plait them together.
Bake in a moderate oven until the edges are golden brown and a knife, when inserted into the middle, comes out clean.
Pumpkin, Spinach and Beetroot Bread
Basic Bread Mix
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
Do you not knead this bread?
I made this once and it worked beautifully but I did have to add a lot more flour especially to the pumpkin batch, it was just a sticky mess. Once I'd got all three doughs to the right consistency it baked wonderfully and I got a lot of compliments. I'm making it again today and I'm planning to add only a very small amount of water and increase if I need to rather than adding a mountain of extra flour!
Thanks so much!
Absolutely love this bread but: suppose you divide the dough into 3 batches on step 8?
Each batch was too wet and sticky to work with, impossible to plait, so just piled it all up on a baking tray and cooked in a huge round with the colours mixed together as they landed on the tray! Turned out well and cut up into 'cake' slices easily.
Would like new quantites of less sticky dough as I think it is a great recipe otherwise - looks v impressive.
OK so heres what I found with this recipe.
Yes you make three batches of the bread mix - one for each flavour. then when you divide each portion you will have four of each flavour and you will use one of each flavour to plait together. I found this dough to be very very lite and sometimes sticky and a little tricky to work with.
I made the pumpkin one first with the remaining 350 of water and found this to be a little too sticky, so had to add a little more flour. I used only 300 water in the next two flavours and this worked quite well. The spinach dough turned out the best. Yes it does make four large loaves so great to give to family members or a friend.
I also found the first one I plaited I did on the Thermo matt however cos it was so lite, fluffy and a little sticky it was a challenge to get it on the tray. So i put baking paper on the trays the next time and after rolling out each flavour into the logs, put them straight on tray and plaited them directly on the tray. It kind of started towards middle so i plaitted one half, turned tray around and plaitted the second half and it turned out pretty good and was easy to do once you got the knack of it. The end result looks pretty impressive, so its worth experimenting with this one to perfect it. I hope it tastes as good as it now looks. Just waiting for the fourth one to come out of the oven and then...time for some zzzzz.
Yes I know its 2am!
Have fun with this one
Cate,
I was wondering the same thing. 3 lots of 500 gm flour is a very big loaf. Too big for us to eat while fresh. I have the ingredients ready to go and was just about to make it. Looks so yummy.
Hello Cate,
did you have to measure out the dry portions into three separate parts before adding individual colours?
sorry but ididnt folow you then, so thats what i'll try on monday to see if it works for me, it souds rather devine and your picture looks temptingly yummm!
Ger
geraldine colley