Kids will appreciate that jolly bread most, but it won’t leave any adult indifferent either. It’s also great for toasts. Next time I will be adding more of those fragrant herbs though.
Ingredients
500-600 gram flour
300 ml milk or water
50 ml vegetable oil
40 gram yeast
2 tsp salt
2 tbsp juice of beetroot, carrot and spinach
1 tbsp sugar
1. First you need to prepare juice for making your bread multicolored. For the dough to be bright and rich, make sure to use juice with a lot of pulp in it. Take spinach and parsley for green color, carrot for orange (I personally added some turmeric too), for pink – some beetroot juice.
2. Prepare sourdough – 2 full tablespoons of flour, a bit of sugar and yeast with 1/3 warm milk and leave under a towel for 15 minutes.
3. When sourdough rises, pour it into remaining flour mixed with salt and add milk.
Knead dough and divide into 4 parts.
Set aside one part of dough, mixing the remaining ones with juice. Knead every colored piece from 3 to 5 minutes for color to be distributed evenly. Put all dough into bowl, cover with a towel and leave to rise for about an hour.
4. When dough bulk is three times the original size, punch down and roll out every piece separately. Each rolled out piece should be as long as the baking form you are planning to use. Place rolled out pieces one on top of another.
smother with butter and make into a Swiss roll.
Place roll into a form and leave for 40 to 60 minutes to proof.
5. Preheat the oven to 220 degrees and bake for 20 minutes. For upper crust not to burn, cover bread with baking paper or aluminum foil. Take out ready bread from the oven, cover with towel and leave for 10 minutes.
Then shake out of the form and place on a grid.
Enjoy!!