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