Tri-color bread with sorrel, sun-dried tomatoes and carrots

A braided three-color loaf where each strand of dough is tinted with a different puree.

Ingredients

500 г	flour, plus 100 g for kneading
2 ч.л	dry yeast
2 и 1/2 ч.л	sugar
1 ч.л	salt
1 с.л	oil
250 мл	water
100 г	sorrel, pureed (or spinach)
100 г	sun-dried tomatoes, pureed
1 бр	carrot, boiled and pureed
—	red pepper (paprika)
—	turmeric
—	cumin
1	egg yolk, for brushing
—	poppy seeds and sesame, for sprinkling

I used sorrel, but you can use spinach or any other greens. Puree it. Drain the sun-dried tomatoes and puree them too. Boil the carrot and puree it. Instead of carrot you can use pumpkin.
Start mixing the flour with the rest of the ingredients and, when the dough becomes firm enough to knead by hand, divide it into three.
The pureed sorrel (about 100 g) is added to one third and kneaded, adding flour until ready. You can also add a green herb, e.g. spearmint (dzhodzhen) or parsley.
Do the same with the sun-dried tomatoes (about 100 g), but also add red pepper (paprika) for color and aroma. A cheaper version is to replace the tomatoes with lyutenitsa.
To the carrot (1 pc) I added turmeric for a brighter yellow color and cumin for aroma. Here pumpkin would probably be even better.
Knead the balls, leave to rise. Roll each out long and braid them like a kozunak so they interweave. Leave to rise again in the oven on setting 1, covered so it doesn't dry out.
Finally brush with egg yolk and sprinkle with poppy seeds and sesame. That's it. :)