Beetroot, Pumpkin and Spinach Bread

When you have a Thermomix you can let your imagination run wild with ideas!

Years, and years ago I remember buying a bread for the then, very young "Precious".  The lovely colours of the bread captured her eyes - they were so vibrant - yellow, pink and green.  There had to be a vegetable or three in there - but she didn't care it appealed to her on a visual level.  She loved that bread and whenever we went to that bakery - that was what she wanted.

That bakery has long since gone, but the memory has stayed with me.  Now that I am turning into quite the bread maker, I thought it was time to experiment a little and see if I could recreate that wonderful looking bread.  Not hard really when you have a Thermomix!!

Beetroot, Pumpkin ans Spinach Bread

400g pumpkin, cut into 3cm cubes
400g beetroot, cut into 3cm cubes
1 bunch silverbeet, leaves only, white rib removed, cut into 2cm strips

Place the beetroot into the varoma receptacle.  Top with baking paper.  Place the pumpkin on top of the baking paper.  Place the varoma tray on top and place the shredded spinach leaves onto the varoma tray.

Put 1500g water into the TM bowl.  Place the varoma onto the TM bowl (weight down the lid of the varoma with cans if necessary to ensure that the lid is on tightly.)

Process on varoma temperature and speed 4 for 40 minutes.

Gently remove the lid from the varoma.

Remove the water from the TM bowl.  Add the spinach to the TM bowl and process for 10 seconds on speed 9.  Remove and set aside.

Rinse out the bowl, making sure there is no spinach residue left in the bowl.

Process the pumpkin for 10 seconds on speed 9.  Set aside and rinse the bowl out.

Process the beetroot for 10 seconds on speed 9.

Clean and dry the bowl completely.

Basic bread mix - you need to make this mixture three times!

520g bakers flour
15g dried yeast
350g warm water
1 tsp salt
1 tsp sugar

Place the flour, yeast, salt, sugar and water in the TM bowl.  Add the pureed vegetable.  Repeat with remaining batches.

Process on interval speed for 4 minutes.  Place in a well oiled bowl.  Cover with plastic wrap and 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 dough to make 4 baguette style loaves.

Take 1 section of each colour and roll out into a long thin "sausage" shape.

Secure at the end, and then plait the dough.

Allow to rise again for an additional 20-30 minutes.

Brush the top of the bread with a little milk.

Place in an oven that has been preheated to 210 degrees.  Cook for 20-25 minutes, or until golden.

Isn't that the most gorgeous looking bread you have ever seen???

Even better when sliced.....

So for dinner that night we had crumbed pork schnitzel accompanied by a coleslaw consisting of cabbage and apple, and with a dressing of sour cream, parmesan cheese, red wine vinegar and olive oil.  Along with this gorgeous looking bread and some homemade butter.  As any Thermomix owner knows, butter is just as easy as whipping cream - really just a few seconds longer!!!!  To the butter mix I added a dash of sugar, some sea salt and a slurp of olive oil (so that it didn't become too hard in the fridge!!!).

I ask you is there anything more perfect than eating a slice of homemade bread that is topped with butter that you have also made yourself???  I think not!