Tricolor bread

Beautiful, delicious, original bread for all occasions). Bright colors please the eyes))))

The author of the recipe

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Composition / ingredients

servings:

Spinach

200

Wheat flour

960

Dry yeast (Instant (mixed immediately with flour, see instructions!))

Salt

1.5

Vegetable oil

Paprika (red)

0.5

Ground red pepper

Pumpkin (baked)

350

Mac food

Sesame

Cumin

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 8 g

Fats 9 % 5 g

Carbohydrates 76 % 42 g

244 kcal

GI: 2 / 0 / 98

Step-by-step cooking

Cooking time: 1h

Step 1:
How to bake Tricolor bread? Divide the flour, yeast and salt into 3 equal parts. For green bread, grind spinach in a blender with a small amount of water (about 100 ml) and 20 ml of oil, then add the puree to the first part of the sifted flour with yeast and salt. Knead the dough and leave to rise in a warm place for an hour.
Step 2:
For red bread, add ground paprika and blanched red pepper puree, 20 ml of oil and water (about 120 ml) to the second part of the sifted flour with yeast and salt. Put in the heat to rise for an hour.
Step 3:
For yellow bread, puree baked pumpkin with water (50-70 ml) and 20 ml of oil. Pour the puree into a third of the sifted flour with yeast and salt. Also let it come up in a warm place for an hour.
Step 4:
Take approximately the same pieces of dough of different colors.
Step 5:
Roll out the same sausages on a floured surface.
Step 6:
Connect the upper ends of the sausages and weave a loose pigtail from them (in the photo, the pigtail is a little tight). Secure the ends. Cover the bread with a towel and let it come up in a warm place for 20-30 minutes. Then moisten the top with water and sprinkle each type of dough with its own kind of seeds.
Step 7:
Bake in a preheated 220 degree oven for 30-35 minutes. Cool on the grill and decorate your table!

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

Important! Using dry yeast, it should be borne in mind that they occur in two forms: active and instant (read the instructions carefully before use!).
Active dry yeast looks like beads or small balls. Before applying them, they must be brought out of the "sleep mode". To do this, the active yeast is diluted in warm sweet water, milk or whey. The resulting bubbles, foam or "cap" indicate that the yeast is ready for further use. Active dry yeast must be brought to complete dissolution in the liquid, otherwise, due to the remaining grains, the dough may not rise and the baking will be spoiled (yeast grains that have not dissolved in the liquid and got into the dough will not disperse on their own, which means they will not work).
Instant dry yeast is easier to use. They do not need to be activated before use. Such yeast, along with other ingredients, is simply added to the dough. As a result, the baking time is reduced.
It should also be remembered that both types of dry yeast may differ in their activity from different manufacturers.