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Watermelon Bread



20 slice(s)

Green dough

  • 30 g Baby Spinach Leaves
  • 120 g bakers flour
  • 55 g water
  • 1/4 teaspoon yeast dry
  • 5 g olive oil

White dough

  • 55 g water, luke warm
  • 1/4 tsp yeast dry
  • 90 g bakers flour
  • 5 g olive oil

Red Dough

  • 35 g Raw beetroot, peeled cut into pieces
  • 210 g bakers flour
  • 100 g water, luke warm
  • 1/2 tsp yeast dry
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 10 g honey, or sweetener of choice
  • 50 g sultanas

Recipe's preparation

    White dough
  1. Place all ingredients into the bowl and knead 2 minutes. 

    Wrap dough in Thermomat and keep in a warm place to prove

  2. Green dough
  3. Place the spinach and flour into the bowl and process 10 seconds speed 9. Check there are no leaves stuck up the sides, if so, scrape down and repeat.

    Add yeast, water and oil and for 2 minutes. Check the consistency, if the dough is too sticky, add a little more flour and knead for a further 20 seconds.

    Wrap dough in the other end of the thermomat and keep in a warm place to prove.

  4. Red dough
  5. Place the beetroot and the flour into the bowl and process 10 seconds speed 9. Check if any chunks of beetroot remain. If so, scrape down the bowl and repeat.

    Add the water, yeast, oil, salt, cinnamon and honey and for 2 minutes. Add the sultanas and knead for 20 seconds.

    Wrap the dough in Thermomat and keep in a warm place to prove.

  6. Allow the doughs to prove until doubled in size, approximately 30 minutes.

  7. Assembling the bread
  8. Roll out the green dough to form a rectangle the length of the bread tin you will be using (mine is 17cm long). It should be about 5mm thick. Move the green dough to a chopping board or clean bench (unless you are luck enough to have 2 thermomats).

    Roll out the white dough on the thermomat to form a rectangle the same size as the green dough. Place the white dough in top of the green dough.

    Knock down the red dough and shape into a log shape the length of your tin.

    Place the red dough on top of the white dough and carefully roll the white and green dough around the red dough, just overlapping and pressing down the sides.

    Preheat your oven to 200C.


  9. Place the dough into your tin seam side down. Allow to prove for a second time until the dough is ready to burst out of the tin.

  10. Bake at 200C for 30-35 minutes. Turn out of the tin as soon as it is cooked and cool on a wire rack. Wait at least 30 minutes before slicing


Accessories you need

  • Spatula TM31
    Spatula TM31
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  • Measuring cup
    Measuring cup
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I use a 340g tin from allaboutbread.com.au

If you don't have the enthusiasn to make both coloured doughs naturally coloured, make the green dough and white dough together without the spinach, cut in half and add a drop of green food colouring to half the dough and knead through by hand before the first prove.

You can easily double the quantities of each dough to make a bigger loaf.

This is well suited to a free form loaf baked on a tray.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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