I’ve been wanting to bake rainbow bread for my kiddos but was reluctant to add food coloring on our homemade bread. So lucky recently won myself some pretty blue spirulina powder from the giveaway by @simletseat and @purple.superfoods 😍 Now we can have dairy-free ice cream sandwich at home with homemade rainbow loaf !

Chatted with Amber from @purple.superfoods and carted out other powders to try out. So for this recipe, I’ve incorporated 3 of their superfood powders: blue spirulina , purple corn and beetroots.

Now we have our own healthier rainbow bread ☺️ the color didn’t turn out as pastel as I wanted it to be because it’s my first time working with these powders on a new recipe 😅 will need to tune the colors again but overall we really love this basic bread with some superfoods colors 😍

Adapted the recipe from @sonianll ‘s Tangzhong Bread Loaf 汤种面包. Thank you Sonia. Really love this super soft bread. Will definitely be making this again! 💖

Ingredients (makes two loaf of 11x20cm)

Tangzhong/water roux
40g bread flour
200g water

Main Dough
580g bread flour
40g caster sugar
6g instant yeast
200g cold unsweetened soy milk
1 large egg (60g with shell)
Tangzhong/water roux (use all amount about 200g
50g nuttelex butter
3g salt (use 7g for unsalted butter)

Blue – 1 tsp blue spirulina powder + 1 tsp soy milk/water (I didn’t use everything as this powder doesn’t absorb water but dissolve beautifully in water. This bluish water will be too much for the dough and make it too sticky to handle. So next time I would just add about 2 tsp into the dough)

Purple – 1 tsp purple corn powder + 1 tsp soy milk/water (I will reduce to 1/2 tsp next time)

Pink – 1 tsp beetroot powder + 1 tsp soy milk/water (I think after baking, pink has disappeared 😅 probably change to soft yellow which is nice too! )

Vegan egg wash – 1 tbsp maple syrup + 1 tbsp plant milk

Steps:

1. To prepare Tangzhong, mix flour and water in a pan, cook over medium heat and whisk constantly till become pudding like paste . Scoop out into a bowl and cover with cling film and let it cool down completely before use. You can also prepare in advance and store in the fridge.
2. Mix all ingredients in a mixer and Tangzhong paste except butter and salt , mix and knead till smooth and sticky dough over low speed. About 5 minutes.
3. Add in the butter and mix to incorporate. Continue beating the dough for about 10 to 15mins until the dough is smooth and elastic.(the dough still quite sticky ). Cover and set aside to proof till double.
4. Prepare coloring paste. Mix powders with soymilk/water till getting a paste. Except for blue spirulina.
5. Place dough on a work top, press and expel the air bubbles . Divide into 4 equal pieces. (About 280g each) Mix in coloring into each part of the dough. One of the dough will be plain. Knead till colors are even. (I use Slap and fold method) cover and set aside once combined and continue working with the other colors.
6. Starting from the first dough, divide one color dough ball into 6 parts (about 46g each) Total 4 colors x 6 balls= 24 dough balls. Roughly combine 4 different colors to form one ball. So you will have 6 rainbow balls for 2 Pullman tins. Cover and let rest for 10 minutes.
7. Roll one piece out on a lightly floured surface into a long oval. Flip the smooth side down, fold and roll into Swiss roll form, place into Pullman tin , seam side down. Let it proof till 90% full.
8. Egg wash and bake at lowest rack, preheated oven at 190C for 30-35mins . Cover the top with aluminum foil when it turns brown (after about 15 mins).
9. Remove from the oven and immediately remove the bread and cool on a wire rack .

Meanwhile, if you are interested to purchase these @purple.superfoods powder, Amber has kindly offer this 10% discount code, “highteawithdings” (applicable storewide except Medox) .