Whenever we are doing coloured breads our focus is only on getting the color right . That is certainly good for optics but somewhere we forget to incorporate flavors.
Today while creating this tri color bread, I decided to pay more attention to flavour. For the green color instead of going for spinach, I opted for Italian Basil. Using only the basil to get a perfect green could possibly lead to trouble as it would overpower all the other flavors in the bread. So I added some coriander and mint to it. It worked perfectly. I got a good geen color and mildly flavored dough.
For Saffron color I used carrots and garlic. I didn't get a very deep color . Would love if anyone can help me understand how to get a deeper color.
I have used wholewheat flour(atta) and rawa(semolina) . Semolina should be very fine, if not grind it in the mixer to get finer granules.
I have used autolyse method here, which not only helps in developing the gluten better but also reduces the kneading time.
The dough should be very sticky when you start kneading, if you find it's not , add liquid one tbsp at a time. The key to a soft crumb is hydration of the dough.
The quantity of liquid needed will vary as each flour absorbs liquid differently. It also depends on weather conditions.
If it's difficult to knead, oil your hands.
You can find other interesting breads here
Ingredients
Carrot Puree
Carrots 2
Garlic 2 fat cloves
Water as needed
Green Puree
Italian Basil 2 handful
Coriander stems and leaves 1/4 cup
Mint leaves 1/4 cup
Garlic 2 fat cloves
Water as needed
White dough
Whole Wheat Flour 60 gms
Semolina 60 gms
Milk Powder 1 tbsp
Milk 1/2 cup + 2 tbsp
Salt 1/2 tsp
Instant Yeast 1/8 tsp
Honey 1 tsp
Oil 2 tsp
Saffron Dough
Whole Wheat Flour 60 gms
Semolina 60 gms
Milk Powder 1 tbsp
Carrot Puree 1/2 cup + 2 tbsp
Salt 1/2 tsp
Instant Yeast 1/8 tsp
Honey 1 tsp
Oil 2 tsp
Green Dough
Whole Wheat Flour 60 gms
Semolina 60 gms
Milk Powder 1 tbsp
Green Puree 1/2 cup + 2 tbsp
Salt 1/2 tsp
Instant Yeast 1/8 tsp
Honey 1 tsp
Oil 2 tsp
Method.
Carrot Puree
Wash and peel carrots.
Chop it into small bits.
In a pan add chopped carrot and garlic cloves.
Pour water an inch above the carrots.
Bring it to boil, then let it simmer till carrots are slightly over cooked.
Check in between, if water has evaporated ,add more.
Let them cool.
Strain them and Puree them with as little water as possible.
Keep it aside. This should give you a little more than half cup puree.
Rinse the blender jar with some water. Don't throw this water, use it in any gravy or soup.
Green Puree
Wash thoroughly basil, coriander and mint thoroughly.
Let it sit in a colander to drain off excess water.
Grind it into a fine puree using as little water as possible.
Keep it aside. This should give you a little more than half cup puree.
Rinse the blender jar with some water. Don't throw this water, use it in any gravy or soup
Saffron Dough
In a bowl mix both the flours.
Now slowly add carrot Puree and mix to get a shaggy dough.
You may not need all the puree at this time.
We aren't kneading the dough right now, just mixing it.
Cover and leave it for 1 1/2 hours.This is called Autolyse. This will not only help in developing gluten better but also reduce kneading time.
Clean the counter top with lemon juice or vinegar.
Tip the dough on it.
Sprinkle yeast and honey.
Mix well.
Now sprinkle salt and start kneading.
If the dough feels tight add one tbsp puree at a time.
The dough should feel quite sticky.
Don't be tempted to add more flour, instead use little oil at a time and knead. This way you can incorporate 2 tsp oil.
Knead for 10-12 minutes
You will find that the dough has become very soft and supple.
Now take a portion of the dough and lightly stretch it to a thin translucent sheath. If the dough tears ,knead for a couple of more minutes else it's ready for proofing.
This is Window Pane test
Now grease a bowl or container.
I prefer a flat bottom pan or container.
Transfer the dough in the container, turn it over so that it's covered with oil.
Cover the container with a lid or plastic wrap.
Mark the container with a marker.
This will help you know when the dough has doubled.
It will take anywhere between an hour to two to double in size depending on the temperature of your kitchen.
Dust the counter top lightly with flour.
Tip the dough on it.
Knead it lightly for a minute.
Roll it into a ball
Cover and let it rest for 5 minutes.
Follow the same procedure for Green Dough and White Dough.
To make the braid:
Dust the counter top lightly with flour.
One by one roll each ball of dough into a long rope.
Keep all the three ropes next to each other.
Braid them.
Pinch the ends to seal.
Carefully lift the bread and place it on a bking sheet lined with parchment paper.
Brush it with oil.
Cover with plastic wrap and let it rest till it doubles in size. This will take any where between 30 -45 minutes.
Halfway through preheat your oven to 190 degrees Celsius
Once the bread has doubled, brush it again with oil.
Bake at 190 degrees Celsius for 30-35 minutes, till it turns golden.
If you have a bread thermometer , check with that, the internal temperature should read 190-200 degrees Fahrenheit.
Remove it to a wire rack. Brush with oil.
For a soft crust cover with moist cloth and let it cool.
Slice it only when completely cool.
Note:
You can also make two small braided breads, if you have a small oven, or you find it difficult to handle long ropes of dough.
The amount of liquid as mentioned for each dough may vary as it depends on how much your flour will absorb, so don't add all at once.
Add slowly and decide as you mix the dough
Baking time will also vary slightly as each oven behaves differently