Incredibly soft and so fun! Make this delicious and beautiful sandwich bread at home!
Quadrants in Colour Bread Loaf
Vegan - Add some fun colours and patterns to your homemade bread!
Author:
My Kale Kitchen
Prep:
2 Hours 40 Minutes
Cook:
1 Hour 10 Minutes
Total:
3 Hours 50 Minutes
Makes 1 large bread loaf
Ingredients
300 g warm water
35 g sugar
5 g active dry yeast
27 g olive oil
5 g Rose Salt
240 g white bread flour
200 g whole wheat bread flour
9 g Canary Yellow Safflower Supercolor Powder from Suncore Foods®
8 g Vermillion Annatto Supercolor Powder from Suncore Foods®
11 g Red Beet Supercolor Powder from Suncore Foods®
Optional: 1-2 tsp of water to dissolve each Supercolor Powder
Plant milk for brushing the dough
Equipment Needed:
Stand mixer with a dough hook attachment
9 x 4 x 4 inch bread pan
Instructions
Activate yeast: In the bowl of a stand mixer, combine warm water, sugar and yeast and set aside for 10-15 minutes, until the mixture is frothy. Mix in olive oil on low speed for 30 seconds.
Form dough: Mix in salt, white bread flour and whole wheat bread flour on low speed (or at the mixer recommended speed for dough) until the dough comes together and is no longer sticking to the walls of the bowl.
1st proof: Remove dough and form a dough ball. Place the dough in a clean bowl, cover and proof the dough for 60-90 minutes.
Lightly oil the inside of the bread pan and set aside. Once the dough has risen, punch the air out and separate the dough into 4 portions.
Knead Supercolor Powders into dough: Dust some flour on a clean work surface and set aside 1 portion. Knead 1 Supercolor Powder into the remaining 3 portions, creating 3 Supercolor doughs. Knead the powder into the dough in its powder form or if it’s easier, dissolve the Supercolor Powder into 1-2 tsp of water and knead the solution into the dough. If needed, dust some flour onto the dough.
Roll dough: Once the Supercolor doughs are ready, using a rolling pin, individually roll each of the 4 portions into ovals or rectangles, approximately 10x6” in size.
Create dough logs: Starting from the narrower end (6” side), roll each dough inwards forming 4 skinny dough logs. The logs should be thin enough for two dough logs to fit side by side in the bread pan. The length of the logs should be shorter than the length of the bread pan, giving the dough enough room to rise.
Assemble quadrants: Place two dough logs, side by side, at the bottom of the prepared bread pan. Similarly, place the other two dough logs, side by side, on top of the previously placed dough.
2nd proof: Cover the pan with a kitchen towel and set aside for 1 hour.
When ready to bake, preheat oven to 350º F. Brush the dough with plant-milk and bake for 50-55 minutes. After 35 minutes, cover the bread pan with aluminum foil and continue to bake. Once ready, the top of the loaf should be golden-brown and should sound hollow when you tap on it.
Allow the loaf to cool in the bread pan for 15 minutes. Remove the loaf from the bread pan (the loaf should slide out when the bread pan is tilted) and allow it to cool to room temperature before slicing.
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