Extraordinarily soft and extraordinarily good. That’s what this turmeric and mixed seeds bread is like. I often make it because everyone in my house loves it and because I adore that beautiful color that characterizes it. I prepared it with a flour already mixed with turmeric and seeds available in well-stocked supermarkets. In the recipe, I will show you how to make it both with a stand mixer and the Bimby. It’s perfect for a snack, a Sunday brunch, or as a bread substitute. I also spread it with some jam and enjoyed it for breakfast.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Turmeric Bread
The package of this flour already includes a sachet of dry yeast.
- 4 cups flour for turmeric bread
- 1 cup water
- 1 tsp honey
- 2 tsp dry yeast
- 1.5 tbsp extra virgin olive oil
- 1 tsp salt
Tools
- 1 Stand Mixer
- 1 Hand Whisk
- 1 Bowl
- 1 Loaf Pan 10 x 4 inches
- Parchment Paper
- 1 Rolling Pin
- 1 Electric Knife
Preparation of Turmeric Bread
Place the flour in the bowl of the stand mixer, add the yeast, and mix with a small hand whisk.
Then, add warm water and honey and start kneading with the dough hook.
When the mixture has compacted a bit, and the flour has absorbed the water, add the oil and salt and continue to work until the dough has hooked onto the kneading attachment.
Put water, yeast, and honey in the Bimby bowl and dissolve (3 minutes, 98.6°F, speed 2). Unfortunately, I forgot to take photos of the first steps.
Then, add the turmeric and mixed seed flour and knead for 1 minute at Spiga speed.
Finally, add the oil and salt and knead again for another 2 minutes, always at Spiga speed.
Transfer the dough onto a lightly floured work surface, work it with your hands for a few moments, then shape it into a ball and place it in a large bowl. Cover and let it rise in a warm place away from drafts until it doubles in volume. The rising time greatly depends on the ambient temperature and can vary from two to three hours.
In the meantime, line a 10 x 4 inches loaf pan with parchment paper. To do this best, you can follow the procedure described HERE.
After the first rising time, roll out the dough with a rolling pin, forming a rectangle as long as the loaf pan.
Roll it up starting from the long side and place it inside the loaf pan with the smooth side facing up.
Cover with a tea towel and let rise for about two more hours. However, keep an eye on it because it could rise much faster, depending on your ambient temperature.
After this second rising, bake the turmeric and mixed seeds bread in a preheated static oven at 356°F for 30/35 minutes, covering it with a sheet of aluminum foil in the last few minutes if it becomes too golden.
Remove from the oven and let it cool slightly before slicing it. Since it’s very soft, I recommend using an electric knife to achieve perfect slices. Enjoy! Paola.
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