Rind Fussball Bread

Recipe by
Total Time:
1 - 2 hours
Serves:4
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Hard

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4

Ingredients

  • 300 g - white bread flour
  • 1.5 tsp - dried Yeast
  • 1/2 tsp - salt
  • 1 tsp - Sugar
  • 1 cup - Watermelon rind chopped
  • 120 ml - water about
  • 1 tsp - Olive oil
  • For the topping( optional): 1 tbsp - sesame seeds
  • 1/2 tbsp - Nigella seeds
  • 50 g - plain flour
  • 25 g - Butter

How to Make Rind Fussball Bread

  • Take the inner part of water melon along with the skin, wash well, puree it with the amount of water suggested in the ingredients.
  • Boil the puree in a pan, until it's it becomes hot.
  • Combine all the dough ingredients in a large bowl, pour the warm puree and knead together to make a soft dough, cover with a cling film and leave it in a warm place to rise for about 1 hour or until doubled in size.
  • When the dough has risen punch the air back, roll it out into a circle, cover it and leave it in a warm place for another 30 minutes.
  • Preheat the oven to 200 degree Celsius.
  • Take the rolled out dough, to make a football pattern, draw a pentagon in the middle and around the pentagon, draw hexagon, repeat this, sprinkle the pentagon with nigella seeds and hexagon with sesame seeds.
  • To make the layers more visible, mix the butter and flour together until it resembles like bread crumbs, then add just enough water to make it like a paste, fill the paste in a piping bag and pipe it in the layers.
  • Bake the bread in e preheated oven for 30 to 40 minutes.
  • Transfer it to a wire rack to cool.
  • Serving suggestion: Serve the bread while it is still warm with salad and curries or serve slices of bread with salad, meat and cheese like a burger or sandwich.
  • Recipe Courtesy: Taste of Pearl City