Two-Colored Bread

I haven’t baked bread for a long while, and I’ve never baked a two-colored bread. After baking, the colors weren’t as bright as I had hoped they would be, but the bread was tasty. Grated beets would maybe result in a brighter purple color, and spinach is probably greener than arugula.


This amount of dough makes just one bread.

Bread dough:

  • 6 g dry yeast
  • 2,5 dl water
  • 1/2 teaspoons salt
  • 4 dl bread flour
  • 2 tablespoons olive oil

For the Yellow dough:

  • 1 carrot (about 80 g), finely grated
  • pinch of turmeric
  • 1 dl spelt flour
  • 1/2 dl wheat flour

For the green dough:

  • 2 dl arugula, finely chopped
  • 2 tablespoons leftover pesto sauce (or chopped basil leaves)
  • 1 teaspoon dried basil
  • 1 dl spelt flour
  • 1/2 dl wheat flour


  • 2 teaspoons soy yogurt
  • 2 teaspoons dark syrup
  • sesame seeds

First, I mixed the dry yeast in some of the flour, and dissolved it in a big mixing bowl in 2,5 dl water a little warmer than my hand, and stirred this for a minute with a wooden spoon. I added salt, and then flour, 1 dl at a time, blending well to form a runny dough. In the end, I added olive oil, and blended it in.

Then I divided the dough in two equal parts, placed these in two bowls, and added the rest of the ingredients to each dough, the yellow and the green one. First, I added spices and veggies, second, spelt flour, and third, the rest of the flour. I added as much flour as was needed to form a relatively stiff dough, and then kneaded the doughs for a few minutes each.

Now the doughs needed to rise. I placed the two bowls in the washbasin of the kitchen sink, filled halfway with warm water. Then I covered the bowls with plastic wrap to make sure that any draft kept away. I let the doughs rise for about half an hour, because I was impatient – for them to actually double their size, I should have let them be for an hour or so.

Bread before baking

Then, I preheated the oven to 200 degrees Celsius, and greased a rectangular bread tin. I patted the green dough on the bottom of the tin. I then braided the orange dough on top of it: I divided the dough in four parts, and then formed a long strip of each part, and then twirled each set of two around each other. (Another option would be to just flatten the yellow dough on top of the green one.)

Now, I let the bread rise again for half an hour. Then I mixed the soy yogurt and syrup for the topping, brushed the bread with this, and sprinkled with sesame seeds. Now, I baked the bread for about 35 minutes in the middle section of the oven, until it was brown on top, and the crust was crunchy.