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rainbow Unicorn Bread
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5 from 1 vote

Rainbow Unicorn Bread

Rainbow Unicorn Bread is an all-natural healthy bread without any food dyes. The recipe is also a no-knead bread recipe that uses my SIS (simple is smart) envelope fold method.
Prep Time1 hr 15 mins
Cook Time25 mins
rising time45 mins
Total Time2 hrs 25 mins
Course: Bread
Cuisine: American
Keyword: color swirl bread, healthy, no artificial food dyes, rainbow bread, vegan
Servings: 16 slices
Calories: 154kcal
Cost: 75

Equipment

  • Oven Steel or stone

Ingredients

  • 24 ounces bread flour split into 4 separate bowls (6 ounces per bowl) (170g)
  • 2 tsp yeast split 1/2 tsp in each bowl
  • 1 tsp salt split 1/4 tsp each bowl
  • 1 tbsp. Purple sweet potato powder see notes for where to purchase the vegetable powders for coloring the bread.
  • 1 tbsp hot pink (pitaya)dragon fruit powder
  • 1 tbsp blue spirulina powder
  • 1 tbsp yellow goldenberry powder
  • 16 ounces room temperature water. 4 ounces for each bowl

Instructions

  • Add a different coloring powder to each bowl and stir to mix in. (see notes)
  • Add the yeast and salt to each bowl of flour and stir to mix in.
  • Add 4 ounces of water to each bowl and stir to mix in with a spoon. Let the dough rest for 10 minutes and bring the dough together into a soft ball with your spoon or your hands.
  • Do 3 envelope folds for each ball of dough, with a 20 minute rest period between envelope folds. (see video for my SIS (simple is smart) how to do the envelope folds.
  • After the 3rd and final envelope fold cover the bowl and let the dough rise about 45 minutes or until double in size.
  • After the end of the rise period roll each piece of dough into a rectangle that is about 6 by 12 in inches. Stack the pieces of dough together and gently roll with a rolling pin to compress the dough together.
  • Starting at the narrow side, roll the dough into a large loaf shaped roll.
  • Cover and let rise for 45 minutes or until doubled in size. During the last 30 minutes preheat the oven to 425°F (218°C) with an oven stone or steel in the oven.
  • Bake directly on the stone or steel for 30 - 35 minutes or until the center of the loaf is 190°F (87°C) on an instant read thermometer. Loosely tent with foil if the top is over-browning.
  • Remove to a wire cooling rack. If you like a soft crust, brush the top with butter.
  • Cool completely before slicing.

Video

Notes

Here are the links to purchase the all-natural dye-free coloring powders.
Purple Sweet Potatoe Powder click here
Blue Spirulina powder click here
Hot Pink Pataya powder click here
Yellow GoldenBerry powder  click here

Nutrition

Serving: 1slice | Calories: 154kcal | Carbohydrates: 31g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 6mg | Iron: 1mg