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Preparation time
0min
Total time
0min
Portion
-- --
Level
medium

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

  • Varoma
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  • Spatula TM5/TM6
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Recipe's preparation

    Pumpkin, Spinach and Beetroot Bread
  1. Place beetroot into Varoma.

    Top with baking paper.

  2. Place pumpkin on top of baking paper.

  3. Put in the Varoma tray and place fresh Spinach leaves on top.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. Basic Bread Mix
  9. 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.

  10. 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).

  11. 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).

  12. 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.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 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.

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Pumpkin, Spinach and Beetroot Bread

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