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Whole Wheat Colorful Loaf

This is where the magic happens! Catch treats, not tricks with this spookilicious Whole Wheat Colorful Loaf. Halloween is around the corner, let's celebrate with scrumptious goodness! Get into the spirit with the classic green and purple color combination, color it spooktacular with Suncore Foods® Premium Midori Jade Matcha & Ebony Carrot Supercolor Powders. Eat, drink, and be scary.

Ingredients

Purple Dough Ingredients:
150g warm water
15g sugar
3g active dry yeast
10 g olive oil
2g salt
240g whole wheat bread flour
8g Suncore Foods® Ebony Carrot Superoclor Powder

Green Dough Ingredients:
150g warm water
15g sugar
3g active dry yeast
10g olive oil
2g salt
240 g whole wheat bread flour
6g Suncore Foods® Premium Midori Jade Matcha Superoclor Powder

Additional Ingredients:
40g sunflower seeds
25g rolled oats
Plant-milk for brushing the dough

Equipment Needed:
Stand mixer with a dough hook attachment
9 x 4 x 4 inch bread pan

Directions

1. Prepare purple dough: Place warm water, sugar and yeast in the bowl of a stand mixer and set aside until the mixture is frothy.

2. Mix in olive oil on low speed for 30 seconds to a minute.

3. Mix in all remaining ingredients on low speed (or at the mixer recommended speed for dough) until the dough comes together and is no longer sticking to the walls of the bowl.

4. Remove dough and form a dough ball. Place the dough ball in a clean bowl, cover and set aside.

5. Prepare green dough: Follow steps 1 through 4 and prepare the second dough.

6. 1st proof: From the time you cover the second dough, proof both doughs for 1.5 – 2 hours.

7. Deflate dough: Lightly oil the inside of the bread pan and set aside. Dust some flour on your work surface. Punch the air out of the purple dough and form another dough ball. Cut the dough into half and work with one portion at a time.

8. Roll and fold dough: Using a rolling pin, roll one portion into a rectangle. Sprinkle half the sunflower seeds in the centre, along the length, of the dough. Leave enough room around the edges in order to fold the dough. Fold in the edges of the dough, enclosing the sunflower seeds and form a small rectangle. Gently press on the crease ensuring it sticks together and flip the dough with the crease side facing down.

9. 2nd roll: Using a rolling pin, gently roll the dough (with the crease side facing down) and slightly expand and flatten the dough.

10. Follow the same process and prepare the second purple portion.

11. Follow steps 7-9 and roll the green dough and sprinkle oats (instead of sunflower seeds). Ensure all dough rectangles are approximately the same size.

12. Assemble dough: Alternating the doughs colors, place the rectangles in the prepared bread pan with the crease side facing down.

13. 2nd proof: Cover with a kitchen towel and set aside for 60 minutes.

14. Bake: When ready to bake, preheat oven to 350º F. Brush the dough with plant-milk and bake for 55 minutes. After 35 minutes, cover the bread pan with aluminum foil and continue to bake. Once ready, the top of the loaf should be golden-brown and should sound hollow when you tap on it.

15. Cool: Allow the loaf to cool in the bread pan for 15 minutes. Remove the loaf from the bread pan (the loaf should slide out when the bread pan is tilted) and allow it to cool to room temperature, on a wired rack, before slicing.


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