Tricolour Bread Platter

Tricoloured bread,spinach and carrot whole wheat bread, 100% whole wheat tri coloured loaf, tricoloured bread platter, Republic day special recipes, sandwich bread recipe,healthy bread recipes, shaping bread in different ways

Republic day calls for some patriotic colours to resonate with the mood. A tricoloured bread coloured and flavoured with spinach and carrot puree is always a win win situation for kids and us. As I always say, once you get the hang of bread baking, you can colour , flavour and shape it to infinity. Ever since I baked a simple tricolour bread last Republic day, I always wanted to create more variety using it. Lots of ideas floating on pinterest made me narrow down few designs to be used for this republic day too. 

The tricolour bread I made last year was with all purpose flour, this time is a 100% whole wheat bread. This bread makes for a great sandwich bread. In case you have difficulty obtaining gluten ( which by the way is easily available online or in good baking stuff outlets ), feel free to replace 1/4 cup whole wheat with equal amount of all purpose flour. We just need that added gluten to get the delicate crumb. So, here’s recipe for tricolour bread with step by step collage to make different shapes. 

Note: The dough gave me a 1 standard loaf, 1 six layered mini loaf, 1 braided loaf, 1 medium sized burger bun and leftovers were used to make the small fused tricoloured balls . 

To know how to make different vegetable purees, please refer here

Ingredients:

For the Green bread- 

  • Whole wheat flour- 2  cups
  • Instant yeast- 1 1/4 teaspoon
  • Vital wheat gluten – 1 1/2 teaspoons ( read note)
  • Spinach (palak) puree– 3/4 cup + 1 to 2 tablespoons 
  • Oil/butter/ghee- 1 tablespoon (plus additional for greasing the tin)
  • Salt- 1 teaspoon
  • Sugar- 1 tablespoon

For flavoring:

  • Fresh crushed garlic/dried garlic seasoning – 1 teaspoon
  • Dried oregano – 1 teaspoon
  • Crushed black pepper/ red chilli flakes- 1 teaspoon

For the orange bread- 

  • Whole wheat flour- 2  cups
  • Instant yeast- 1 1/4 teaspoon
  • Vital wheat gluten – 1 1/2 teaspoons ( read note)
  • Carrot puree– 3/4 cup + 1 to 2 tablespoons 
  • Olive oil ( or any other vegetable oil)- 1 tablespoon (plus additional for greasing the tin and coating the dough)
  • Salt- 1 teaspoon
  • Sugar- 1 tablespoon

For flavoring:

  • Fresh crushed garlic/dried garlic seasoning – 1 teaspoon
  • Dried oregano – 1 teaspoon
  • Crushed black pepper/ red chilli flakes- 1 teaspoon

For the white bread- 

  • Whole wheat flour- 2  cups
  • Instant yeast- 1 1/4 teaspoon
  • Vital wheat gluten – 1 1/2 teaspoons ( read note)
  • Milk- 3/4 cup + 1 to 2 tablespoons 
  • fresh cream ( I used Amul fresh )- 2 to 3 tablespoons
  • Olive oil ( or any other vegetable oil)- 1 tablespoon (plus additional for greasing the tin and coating the dough)
  • Salt- 1 teaspoon
  • Sugar- 1 tablespoon

For flavoring:

  • Fresh crushed garlic/dried garlic seasoning – 1 teaspoon
  • Dried oregano – 1 teaspoon
  • Crushed black pepper/ red chilli flakes- 1 teaspoon

Procedure: Here, I have made all the three coloured doughs seperately. You can alternatively make one four mixture incorporating all the dry ingredients, divide it into three equal parts and then add the  liquid mixture with respective colour to each dry ingredient bowl.

  • In a large bowl combine spinach/carrot puree, sugar and olive oil mix well. For white bread mix milk, cream, sugar and oil.
  • In another bowl combine flour, salt, gluten, yeast (only if using instant). Also add all the other flavourings- oregano, crushed garlic, chilly flakes ( if using), using a dry whisk mix well. If using active dry yeast, add it to the warm water-sugar mixture and let it stand for ten minutes until it starts bubbling, and then  add it to the flour mixture. For more detailed information about the use of different types of yeast please refer here.
  • Add the flour mixture to the puree-water-oil mixture in 3-4 increments, stirring with a wooden spoon.
  • Using hands incorporate the flour till its mixed well and forms a smooth dough. Add additional 1 to 2 tablespoons as per need to get the right consistency. At this point you can also use you food processor with plastic blades/stand mixer/hand mixer with dough hooks to knead the dough to a smooth consistency. 
  • Knead on a clean surface for 10-15 minutes until the dough is no longer tacky and is smooth and elastic.
  • Grease a caliberated container ( just to know the amount of rise,I used the liquid measuring jar for this) and rotate the ball of dough in it, so that whole of its surface is greased too.
  • Cover the container with a plastic or aluminium foil, or wet kitchen towel. Let the dough rise and double. This may take anywhere between 40-50 minutes depending on the weather.

Shaping the dough:

For tricolour braided bread:

  • Take equal quantities of all the three coloured doughs, make a ball and then roll them into long round ropes of equal length.
  • Arrange the three ropes, at one end apply some water and stick them together. Place the three strands few centimeters apart as shown.
  • Now start braiding the ropes, bring upper rope (green) to centre, lower rope ( orange) to centre.
  • Again bring upper rope (white) to centre , lower rope (green) to centre .
  • Repeat the process till all along the length of the ropes, pinch and seal the other end too by applying little water.
  • Apply a thin layer of olive oil/water, sprinkle some roasted sesame seeds, allow it to prrof for second time for 25-35 minutes until it roughly doubles.
  • Bake at 180 degrees for 25-30 minutes .

For six  layered bread:

  • Roll out each coloured dough with a rolling pin to a size roughly equal to the base of the baking tin.
  • Place the layers alternatingly, bottom most colour is green, then white, then orange and again repeating the layers green, white and orange.
  • Brush the surface with olive oil/water, allow it to proof and roughly double.
  • Bake at 180 degrees for 25-30 minutes.
  • Once cooled slice it to reveal the layered tricolour pattern.

For triclour bun:

  • Make three balls out of each coloured dough, green being the smallest, white slightly bigger and orange more bigger.
  • Roll out the white dough, place the green dough ball inside it and seal it by applying water on the edges of the white dough circle.
  • Give it a shape of ball, and stuff this white coloured dough inside the orange circle, seal the edges and give a round shape.
  • Brush the surface of the bun with olive oil/water, sprinkle some sesame seeds.
  • Allow it to double and bake at 180 degrees for 25-30 minutes.
  • Once the bun cools down, cut into half to reveal the tricolour pattern.

Using up the remaining dough:

  • Make small round balls out of the remaining dough, place all the three coloured balls inside the cavities of cup cake tin.
  • Once it doubles, bake for 15-20 minutes.

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neelima

Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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