Tricolour Sourdough Bread/Whole Wheat Bread Recipe

Tricolour sourdough bread. Whole wheat flour sourdough bread with all the goodness of spinach and beetroot. Sharing a bread with two different designs. One with marble effect and second is braided sandwich bread. Both looks attractive. Not only adults but kids will also love this colorful bread.

I have used spinach for green colour, beetroot for red and turmeric for yellow colour. You can use carrot to make orange colored bread or cilantro/coriander leaves, green peas, capsicum for green or red, yellow bell peppers for different colors. You will get bright colors from different vegetables. You don’t need to use artificial colour.

You can get sourdough  starter recipe here. You may like to try  Whole wheat three ingredients sourdough bread and  Sourdough dinner rolls.

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Recipe

Whole wheat flour or atta – 4 cup

Spinach puree – 1/2 cup

Beetroot puree – 1/2 cup

Turmeric powder – 1 teaspoon

Salt – 1&1/2 teaspoon

Sourdough starter – 1/2 cup

Water – 1&1/4 cup

Olive oil – 3 teaspoon

Method

1. Take out the starter from refrigerator. Feed with 4 tablespoon flour and 4 tablespoon water. Mix well and cover. Let it rise for overnight or 6-8 hours. Next morning it will be double and bubbly.

2  In a bowl mix half cup active sourdough starter, 1/4 cup whole wheat flour or atta and little less than 1/4 cup water. Mix well and make a lump free paste like mixture.

3. Cover with plastic wrap and keep aside until it becomes double and bubbly.

4. Blend rinsed and chopped spinach with little water to make spinach puree. Peel wash and chop the 1 beetroot into small pieces. Blend with little water to make smooth beetroot puree. We need half cup spinach puree and half cup beetroot puree.

5.  Divide the starter equally in three bowl. Add 1&1/4 cup Whole wheat flour in each bowl. Add half teaspoon Salt in every bowl. Add 1 teaspoon Turmeric powder in one bowl.

6. Add beetroot puree in second bowl. Add spinach puree in third bowl.

7. Add water gradually in all the three bowl and knead a soft dough separately. Smear all the dough with 1 teaspoon Olive oil. Cover and keep aside for 30 minutes.

8..After 30 minutes stretch and fold with your wet hand. Do it with all the three dough. Cover again for 30 minutes. Stretch and fold in every 30 minutes. Four times stretch and fold will take two hours.

9. Now coil fold two times in every 20 minutes. For coil fold lift the dough and fold. This step is optional but it will help to develop gluten in the dough. See video recipe for details. For bulk fermentation cover all the three bowl to rest for 3-4 hours or until dough becomes double.

10. Sprinkle some rice flour on your clean kitchen counter or silicon mat. Take out each dough separately. Grab the dough from top and gently roll a few times. Push and pull gently. Cover for 30 minutes again.

11. For final shape you can follow two methods. Choose whatever you like. First one is with marble effect and second is a braided sandwich bread. Grease a loaf pan and sprinkle rice flour.

12. Roll the spinach dough with the help of little flour. Roll the dough evenly with a rolling pin.

13. Similarly roll the turmeric dough and place over the spinach or green rolled dough.

14. Now roll the red or beetroot dough and place on the top of the yellow one.

15. Now starting from short side roll the dough into a loaf. Pinch the edges and seal the seam. Place the loaf in a greased loaf pan seam side down.

16.  Press gently with your wet fingers . Watch video recipe for details.

17. Cover and let it rise for 3 hours or until dough becomes double.

18. Preheat the microwave convection or hot blast mode at 200°. Bake covered at 200° with a bowl of water for 15 minutes.

19. After 15 minutes take out the bowl of water and remove the cover. Bake again at 190° for 15 minutes ও until the top becomes brown.

20. . For second method Follow the same recipe. For final shape make three strands with three different colored dough. Shape like a rope. Pinch and seal the top side.

21. Lift one strand and make braid by passing it over the middle rope. Then lift the other side. Repeat the steps until you reach the end. See video recipe for details.

22.  Carefully transfer into greased loaf pan. Cover and let it proof 3 hours or until dough becomes double.

Bake as above bread. 15 minutes covered at 200° and 15 minutes uncovered at 190°.

Look at the back side of the braided bread. Beautiful isn’t it?

Notes

1. You can use oil instead of flour for final shaping. Dough will be easy to manage with oil.

2. Carrot, bell peppers, cilantro or any vegetable can be used for different colors.

3. All purpose flour or maida can be used instead of whole wheat flour or atta.

4. You can also make only one colour bread using spinach or beetroot. Make only one dough instead of three different dough. Already shared Sourdough spinach bread with only spinach.