"Psychedelic" sandwich bread
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.
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.
65 K 3.8/5 (4 reviews)
4 hours 15 min.
Easy
2 loaves
10 IngredientsLast modified on: February 6th 2019
For 2 loaves, you will need:
- 1
1 litre 560 ml plain white flour (French Type 65) - 2
560 ml Milk - 3
60 mls caster sugar - 4
25.2 mls fine (or table) salt - 5
30 mls yeast - 6
200 mls Soured dough (optional) - 7
24 mls squid ink - 8
24 mls turmeric - 9
40 mls beaten egg - 10
60 mls sesame seeds
Change measures:
Times for this recipe
Preparation: 45 min.
Resting: 2 hours 30 min.
Cooking: 1 hour
All in all: 4 hours 15 min.
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: 1 litre 560 ml plain white flour (French Type 65), 560 ml Milk (very cold)), 60 mls caster sugar, 25.2 mls fine (or table) salt, 30 mls yeast and, if possible, 200 mls 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.
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).
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 24 mls 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.
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 24 mls 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.
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.
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.
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.
Put the lid on the mould and leave at room temperature to rest for 1 hour 30 minutes.
Stage 13 - 1 hour
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.
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).
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 150 RDI=60 % | 930 RDI=90 % | 60 RDI=9 % | 4,820 RDI=240 % | 20,170 RDI: 240 % |
| Per 100 g | 10 RDI=4 % | 70 RDI=7 % | 4 RDI=1 % | 380 RDI=20 % | 1,610 RDI: 20 % |
| Per loaf | 70 RDI=30 % | 460 RDI=40 % | 30 RDI=4 % | 2,410 RDI=120 % | 10,080 RDI: 120 % |
How much will it cost?
- For 2 loaves : 5.70 €
- Per loaf : 2.85 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Plain white flour (French Type 65)
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Milk
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Sesame seeds
Like these other recipes: Ali Baba bread, Sesame cookies, Sesame rice, Celeriac and sesame soup, Spinach and cauliflower with sesame béchamel sauce, ... See them all 23
Caster sugar
Like these other recipes: Mulled wine Belle-Plagne style, Lemon creams, Home-made terrine of foie gras, Panettone, How to succeed in making sabayon (syllabub), ... See them all 352
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