Hearty Plaited Bread with Pumpkin and Spinach
Bread and Rolls
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Cook Time
2 h 30 min
Servings
4
Difficulty
Medium
Prep Time
45 min
This Thermomix® recipe for Hearty Plaited Bread with Pumpkin and Spinach is ready in 2 h 30 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This hearty plaited bread with pumpkin and spinach is an absolute highlight for autumn! I especially like to make it when friends come to visit, because it is super easy to prepare and tastes good both warm and cold. The dough is nice and fluffy and the filling of pumpkin, spinach and goat cheese provides a great taste combination. The walnuts give the whole thing an extra crunch. A really delicious and versatile dish that is always well received!
Ingredients (13 ingredients)
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1 cube Yeast
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1 kg Flour Type 550
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575 ml Water
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5 tbsp Salt
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100 g Shallots
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0.5 piece Hokkaido pumpkin
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0.5 Bd. Parsley
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0.5 Bd. Spring onions
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300 g Leaf spinach
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60 g Walnut kernels
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1 Prise(n) Pepper
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150 g Goat cream cheese
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to taste Olive oil
Preparation (12 steps)
Prepare yeast dough
Put 1 cube of yeast, 1 kg of Flour Type 550, 575 ml of water and 3 tsp of salt into the mixing bowl and knead for 2 min./kneading level to a smooth dough. Halve the dough, form one half into a ball and place covered in the refrigerator.
Let the dough rise
Also form the remaining dough into a ball, spread two tablespoons of olive oil in the mixing bowl and roll the dough in it. Place seam-down in the bowl, cover the bowl and let rise in a warm place for about 1 hour.
Chop the shallots
Put 100 g of shallots into the mixing bowl and chop for 3 sec./level 5. Push down with the spatula.
Prepare pumpkin
Wash, clean and quarter 0.5 Hokkaido pumpkin. Then put into the mixing bowl and chop for 5 sec./level 5. Push down with the spatula.
Chop the parsley
Put 0.5 bunch of parsley into the mixing bowl and chop for 3 sec./level 7. Transfer.
Prepare spring onions
Clean 0.5 bunch of spring onions and cut into fine rings. Set aside.
Sauté the vegetables
Put 2 tbsp of olive oil, the chopped shallots and the pumpkin into the mixing bowl and sauté for 5 min./120°C/level 1.
Add spinach
Add 300 g of leaf spinach and sauté for another 3 min./100°C/reverse rotation level 1 until the spinach collapses.
Season the filling and let it cool
Season the vegetable mixture with 5 tbsp of salt, 1 pinch of pepper and transfer to a bowl. Let cool.
Preheat oven
Preheat the oven to 225 °C top/bottom heat.
Fill and shape plaited bread
Roll out the yeast dough on baking paper to a rectangle of about baking tray size. Crumble 150 g of goat cream cheese roughly and stir together with the 60 g of walnut kernels, the chopped parsley and the spring onions into the vegetable filling. Spread the vegetable filling lengthwise in a wide strip in the middle of the dough and fold one narrow side slightly over the filling. Cut the sides diagonally towards the middle into two centimeter wide strips and place them alternately from right to left over the filling to create a braided pattern.
Bake plaited bread
Brush the surface of the plaited bread with 1 tbsp of olive oil and bake the pizza plait in the preheated oven for about 25 minutes.
Finished cooking? Great! 🎉
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Created by
Julia Wolf
4
4 Recipes
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0 Cookbooks
Allergens
- Cereals containing gluten
- Nuts
- Milk
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