multicolored bread recipes wanted

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flourgirl51 on 29 Apr 2009 at 04:02

I have always liked the looks of two tone breads or multicolored breads. Does anyone have any good recipes for these types of breads? I saw an interesting one that was made with red and white dough. The red had tomato paste or something in it. Sadly, I didn't copy off the recipe and I can't remember what site it was on. Anyway, any  such recipes will be greatly appreciated.

In a post from a couple of months (?) ago, someone referred to a tri-colored braided bread. As it turned out my mom has a friend who has this recipe and I just made it over the weekend. If I can figure out how to post pictures (only have the one as the batteries died in my camera, and now the bread is somewhat diminished in size), I will do it. In the meantime, the recipe is as follows -- this is pretty exactly the recipe that my mom's friend sent me. I do normally use weight rather than volume, but have not yet converted this recipe. And, due to time issues for me, I did an overnight rise in the refrigerator, rather than the countertop rise that the recipe calls for. The three strands of the braid are white (I used white whole wheat flour), whole wheat, and pumpernickel: 1/2 ounce active dry yeast 19 1/4 ounces warm water 2 tablespoons honey 1 tablespoon salt 4 tablespoons butter, softened Approximately 5 cups all-purpose flour 4 tablespoons molasses 2 tablespoons wheat germ 1 1/2 cups whole wheat flour 2 tablespoons cocoa 1 1/2 teaspoons caraway seeds 1 1/3 cups rye flour 1 egg yolk, beaten with 1 tablespoon water Sprinkle yeast into water and let sit for 5 minutes. Stir in honey, salt, butter, and 2 1/3 cups all-purpose flour. Divide batter into thirds (about 1 1/4 cups each) and put into 3 bowls. whole wheat In first bowl, add 2 tablespoons molasses, wheat germ, and whole wheat flour. Turn out onto a floured surface and knead until smooth (about 5 minutes), adding all-purpose flour as needed to prevent sticking. Place dough in a large greased bowl. pumpernickel In second bowl, stir in 2 tablespoons molasses, cocoa, caraway seeds, and rye flour. Turn out onto a floured surface and knead until smooth (about 5 minutes), adding all-purpose flour as needed to prevent sticking. Place dough in a separate large greased bowl. white In third bowl, stir in 1 1/3 cups all-purpose flour. Turn out onto a floured surface and knead until smooth (about 5 minutes), adding all-purpose flour as needed to prevent sticking. Place dough in a large greased bowl. Cover all three bowls and let rise until doubled, about 1 hour. Punch down doughs and divide each in half. Roll each portion into a smooth 15-inch rope. For each loaf, place a white, wheat, and pumpernickel rope on a parchment-lined baking sheet. Braid loosely and pinch ends to seal, tucking them underneath. Cover and let rise until doubled in size, about 1 hour. Preheat oven to 350º Brush loaves with egg mixture. Bake for 35 minutes or until well browned. Rotate pans halfway through baking.

I've made this bread several times. Its really easy and tasty. But the "pumpernickel"

strand breaks up a bit during baking. Does it matter what rye flour I'm using, or is it something else?

There is a beauty in volume II of Abbey Mandel's "Fast and Flavorful" food processor recipes. It's a walnut boule. The dough is mixed & kneaded in the cuisinart, the walnuts are added for the last 10 seconds & the result is a wonderful spiral/marble of light & dark doughs.

I used to make it regularly in the days before...it was delicious & everyone was always astonished & impressed by the pattern.

Patsy