Braided squash loaf

Total: 3 hr 50 Min. | Active: 45 Min.
vegan, lactose-free
Nutritional value / 100 g: 256 kcal
, Fat: 6 g
, Carbohydrate: 42 g
, Protein: 7 g


1 bread


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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500 g half-white flour
1 ½ tsp salt
1 parcel dry yeast (approx. 7 g)
3 ¼ dl water
2 tbsp olive oil


500 g squash, cut into pieces
2 shallots, cut into pieces
2 garlic cloves, coarsely chopped
2 sprigs thyme, leaves torn off
1 tbsp harissa
1 tbsp tomato puree
2 tbsp olive oil
½ tsp salt
a little pepper
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How it's done

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Mix the flour, salt and yeast in a bowl. Add the water and oil, mix and knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.


Mix the squash with all the other ingredients up to and including the oil, season, and spread on a baking tray lined with baking paper.

To roast

Approx. 40 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, puree until smooth, leave to cool.

To braid

Quarter the dough, roll out each quarter into a rectangle (approx. 30 x 20 cm). Spread the filling on top of the dough, roll up from the long edge, cut the rolls in half lengthwise. Place 4 strands next to each other (cut side up), place the other strands in a cross on top (cut side up). Take two strands at a time and braid once to create a lattice pattern in the middle. Move the bottom strands (cut side up) to the left and the other strands (cut side up) to the right over the top. Place the loaf on a baking tray lined with baking paper. Tuck the ends underneath, leave to rise for approx. 15 mins.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool completely on a rack.

Good to know
Tip: For best results, roll out the dough, spread the filling on top and chill for approx. 20 mins. before rolling up.

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