Who doesn’t love color? I love it a lot and thinking about it, I created a bread that was colorful and a joy for the eyes, not just the stomach: the turmeric bread with mixed seeds. Its vibrant yellow color pairs perfectly with the seeds. To make it, I used a ready-made mix, but at the end of the recipe, you’ll find suggestions to make it yourself. Being summer, it rose quickly (just 6 hours) and with the pot cooking, it acquired a very funny shape. Very easy to make, I made it with my Bimby TM31, but of course, it comes out great even with a mixer! It’s a bread that pairs well with cured meats and cheeses, so it’s perfect for aperitifs or appetizers!
If you feel like trying some bread a bit different from the usual, check out these links!
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 154.69 (Kcal)
- Carbohydrates 32.89 (g) of which sugars 0.47 (g)
- Proteins 4.66 (g)
- Fat 1.33 (g) of which saturated 0.23 (g)of which unsaturated 0.47 (g)
- Fibers 3.79 (g)
- Sodium 54.39 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Turmeric Bread with Mixed Seeds
The main ingredient of this bread is the turmeric bread mix. In the one I bought, there were two packets of dry yeast to make the bread. I obviously discarded them and created a recipe for sourdough, also adding some all-purpose flour. I didn’t add salt because it was already in the mix. These flours are relatively weak, so they rise quite quickly in this heat. You can use the provided dry yeast, and in that case, it will rise much faster.
- 5.3 oz sourdough (refreshed and doubled)
- 12.3 oz flour (with turmeric)
- 5.3 oz all-purpose flour
- 1 packet barley malt (diastatic)
- 2 tsp extra virgin olive oil
- 1 1/2 cups water
Tools
- 1 Food Processor Bimby TM31
- 1 Bowl
- 1 Kneading Board
- 1 Pot pyrex
Preparation of Turmeric Bread with Mixed Seeds
In a bowl, sift together the two flours. While sifting the mix, set aside the seeds to be added later. Add half of the water to this mix, stir roughly, and let it autolyze for at least an hour. This process helps activate the gluten and reduce kneading time. Especially in food processors like the Bimby, running the machine too much risks overheating the dough, compromising all the work.
Meanwhile, dissolve the sourdough that has been refreshed and doubled in a mixer (I used the Bimby) with 100 grams of water.
Combine the malt with the yeast and give it a quick mix. Then add the flours and turn on the mixer for 3/4 minutes. Towards the end of the time, add the reserved seeds and pour in the remaining water, making sure it is well absorbed. The dough should detach from the sides of the mixer, thus resulting in being kneaded. If not, let it rest with the machine off, allowing it to cool, and then knead again until it is kneaded.
Transfer it to a bowl greased with the 10 grams of oil.
Do three rounds of folds in the bowl at 30-minute intervals. Cover with plastic wrap and wait for it to double. If you started in the evening, this is the time to put the dough in the fridge overnight, after a couple of hours of resting. Alternatively, you can wait for it to double. It can take from 4 to 6/7 hours depending on the outside temperature. In this heat, it took me only 4 hours.
Take the dough and on a floured kneading board, deflate the dough proceeding with the lamination as shown in the photo. Shape it into a ball and let it rise for half an hour under a bowl on the kneading board.
Now, with the handkerchief fold, making sure to seal the seams well, shape it into a loaf and let it rise in a proofing basket, with the seam on top. It should rise for a maximum of a couple of hours; it shouldn’t reach the peak because otherwise, it won’t have the push to grow in the oven.
Preheat the oven to 464°F and insert the pot with the lid. When it reaches temperature, remove the pot, open it, and with a decisive movement, flip the dough into it. Make fairly deep cuts, close with the lid, and put it in the oven.
Bake for 20 minutes at 464°F, then lower to 428°F for another 20 minutes, removing the lid, take out the entire pot and continue baking for an additional 15 minutes at 392°F and then 5 minutes at 356°F with the door slightly open. Turn off the oven, leaving the door open and the bread inside to dry for about a quarter of an hour. Remove it, place it on a wire rack, and wait to slice it until it’s completely cooled.
Advice and Notes
*for handkerchief folding, read the notes here. If you like this bread, you can also try three flour bread
Turmeric bread keeps in a cloth or paper bag for 5 days. It’s perfect with anything, especially cured meats and cheeses.
Can I make the mix myself?
Of course, just add a few grams of turmeric powder to your favorite flour! How much? About 2-3 grams depending on the intensity you prefer
