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"Psychedelic" sandwich bread

Name: "Psychedelic" sandwich bread
Prep time: 3 h 13 min
Cook time: 1 h
Total time: 4 h 13 min
Yield: 1 loaf
Cuisine: French
Ingredients: 500 g plain white flour (French Type 65); 280 ml milk; 30 g caster sugar; 9 g fine (or table) salt; 15 g yeast; 100 g Soured dough; 12 g squid ink; 12 g turmeric; 20 g beaten egg; 30 g sesame seeds

This amazing-looking loaf uses a basic sandwich bread recipe, but half the dough is coloured yellow with turmeric, the other half black with squid ink.

The two colours are then rolled up together to give the spiral effect you can see in the photo. The outside is coated with sesame seeds.

This surprising bread is full of flavour and, with its "psychedelic" look, it makes spectacular sandwiches and canapés.

90 K 3.8/5 (4 reviews)591622

Duration

4 hours 15 min.

Difficulty

Easy

Last modified on: February 6^th 2019

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 1 loaf, you will need:

1 500 g plain white flour (French Type 65)
2 280 ml milk
3 30 g caster sugar
4 9 g fine (or table) salt
5 15 g yeast
6 100 g Soured dough (optional)
7 12 g squid ink
8 12 g turmeric
9 20 g beaten egg
10 30 g sesame seeds
Total weight: 910 grams

Times for this recipe

Preparation

45 min.

Resting

2 hours 30 min.

Cooking

1 hour

All in all

4 hours 15 min.

Preparation 45 min.

Resting 2 hours 30 min.

Cooking 1 hour

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

Put into a mixer bowl: 500 g plain white flour (French Type 65), 280 ml milk (very cold)), 30 g caster sugar, 9 g fine (or table) salt, 15 g yeast and, if possible, 100 g Soured dough (for a better flavour).

Stage 2 - ⌛ 15 min.

Knead on the slowest speed for 4 minutes, then a little faster for another 8 minutes.

Note: For the best way to knead, see: A few tips for effective kneading at home.

Stage 3 - ⌛ 2 min.

Separate the dough into 340 g pieces.

Note: If you are only making 1 loaf, you will have 2 pieces (though this photo shows 4).

Stage 4 - ⌛ 5 min.

Put one piece of dough back into the mixer bowl and add 12 g squid ink diluted in 3 tablespoonsful of water (to make it easier to mix in).

Knead for 2 or 3 minutes until the colour is a nice, even black.

Stage 5 - ⌛ 3 min.

Put another piece in the mixer bowl and add 12 g turmeric mixed with 3 tablespoonsful of water (to make it easier to mix in).

Knead for 2 or 3 minutes until the colour is a nice, even yellow.

Stage 6 - ⌛ 1 hour

Gather the two doughs into balls and transfer to a large, clean bowl. Cover with a plastic sheet.

Leave to rest for 1 hour.

Stage 7 - ⌛ 4 min.

After this time, roll out the yellow (turmeric) dough into a large rectangle, the same width as the length of your mould or tin, and as long as possible.

Stage 8 - ⌛ 4 min.

Roll out the black (squid ink) dough to the same size as the yellow.

Use a

brush to lightly moisten the surface of the yellow dough, then the black, to help them stick together.

Stage 9 - ⌛ 2 min.

Lay the black dough on top of the yellow and roll up together tightly.

Stage 10 - ⌛ 2 min.

Trim the ends neatly so that the roll fits easily into the mould or tin.

Stage 11 - ⌛ 4 min.

Glaze the roll, then coat with sesame seeds.

Stage 12 - ⌛ 1 hour 30 min.

Lay the dough in the tin or mould with the "seam" underneath.

Put the lid on the mould and leave at room temperature to rest for 1 hour 30 minutes.

Stage 13 - ⌛ 1 hour

Bake at 360°F (180°C) for about 45 minutes to 1 hour.

Turn out and leave to cool on a wire rack.

Stage 14

You can use the same idea to combine a plain dough with chocolate (brown) or any other colourful idea that may spring to mind.

Remarks

This idea of rolling two (or more) different colours together also works with brioche dough, for sweeter flavours and a moister texture.

You can use any other seeds you like instead of sesame on the outside, and even add some to the dough.

Keeping: Several days in a cloth bag.

Source: Home made, but based on a recipe by Thomas Marie (MOF Boulanger).

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	9 g RDI=15 %	52 g RDI=20 %	4 g RDI=6 %	289 kcal RDI=14 %	1,212 kJ RDI=14 %
Whole recipe	86 g RDI=134 %	473 g RDI=179 %	42 g RDI=58 %	2,629 kcal RDI=131 %	11,009 kJ RDI=131 %