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"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.

76 K 3.8/5 (4 reviews)

4 hours 15 min. difficulté

Easy

3.15 €

3 loaves

10 Ingredients

Last modified on: February 6^th 2019

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For 3 loaves, you will need:

1 10 cups plain white flour (French Type 65)
2 3 ²⁄₃ cups Milk
3 ½ cup caster sugar
4 2 ½ tablespoons fine (or table) salt
5 ¼ cup yeast
6 1 ¹⁄₃ cup Soured dough (optional)
7 2 ½ tablespoons squid ink
8 2 ½ tablespoons turmeric
9 ¹⁄₃ cup beaten egg
10 ½ cup sesame seeds

Change these quantities to make:

1 loaf 2 loaves 3 loaves

Change measures:

Metric

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Times for this recipe

Preparation: 45 min.

Resting: 2 hours 30 min.

Cooking: 1 hour

All in all: 4 hours 15 min.

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: 10 cups plain white flour (French Type 65), 3 ²⁄₃ cups Milk (very cold)), ½ cup caster sugar, 2 ½ tablespoons fine (or table) salt, ¼ cup yeast and, if possible, 1 ¹⁄₃ cup 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 2 ½ tablespoons 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 2 ½ tablespoons 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).

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	260 RDI=100 %	1,420 RDI=130 %	130 RDI=20 %	7,890 RDI=390 %	33,030 RDI: 390 %
Per 100 g	9 RDI=4 %	50 RDI=5 %	4 RDI=1 %	290 RDI=10 %	1,210 RDI: 10 %
Per loaf	90 RDI=30 %	470 RDI=50 %	40 RDI=6 %	2,630 RDI=130 %	11,010 RDI: 130 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, Milk, leaven, Mollusc, egg, Sesame

How much will it cost?

For 3 loaves : 9.40 €
Per loaf : 3.15 €

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)

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