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Turmeric Bread
5 from 16 votes

Turmeric Bread

Turmeric Bread combines bread flour with a small amount of turmeric powder to infuse a subtle earthy flavor and warm golden color into the dough. The recipe uses fast-action yeast and olive oil, producing a soft but structured loaf after kneading and rising. The dough is kneaded until smooth, then left to rise twice for development. Baking at a high temperature creates a crusty exterior. This bread can be served with spirulina avocado topping including herbs and seeds, adding freshness and texture.

Prep Time
15 mins
Cook Time
25 mins
Rising time
2 hrs
Total Time
2 hrs 40 mins
Servings: 10
Calories: 227 kcal
Course: Bread
Cuisine: American

Ingredients

  • 4 cups bread flour plus extra for dusting, strong white, 500g
  • 2 teaspoon salt
  • ½ teaspoon turmeric powder
  • 2 ¼ teaspoon yeast fast-action, 7g sachet
  • 3 tablespoon olive oil
  • 1 ⅓ cups water tepid, 300ml
For the spirulina avocado (per serving)
  • ½ avocado mashed
  • ¼ teaspoon spirulina
  • chilli flakes toppings such as
  • seeds
  • herbs

Instructions

    Cup of Yum
  1. Stir the flour, turmeric, salt and yeast together in a large mixing bowl.
  2. Make a well in the centre and add the olive oil and water (note: the water doesn't have to be a particular temperature - just tepid/lukewarm). Mix to form a loose dough.
  3. Tip the dough onto a lightly floured counter (note: if your counter is wooden or porous, protect it from the turmeric staining with a piece of plastic wrap/clingfilm).
  4. Knead the dough for 10 mins or until smooth. You can also do this in a stand mixer with a dough hook.
  5. Place the dough into a lightly oiled mixing bowl and cover with a clean tea towel. Leave to rise on the counter for 1 hour or until doubled in size. Note: you can also place in the fridge overnight to slowly rise.
  6. Lightly oil a baking tray or cookie sheet. Knock back the dough by punching the air out and folding the dough over itself. Form it into a ball, then place it on the cookie sheet for 1 hour or until doubled in size.
  7. Heat oven to 430F / 220C.
  8. Dust the loaf with a little flour and cut a cross about in the top of the loaf.
  9. Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Allow to cool on a wire rack before cutting.
To serve with spirulina avocado
  1. Mash the avocado with the spirulina. Toast slices of the turmeric bread and spread with the avocado mixture. Top with desired toppings.

Notes

  • Protect wooden or porous surfaces with plastic wrap before kneading to avoid turmeric stains.
  • A smooth dough texture after kneading is important for good bread structure.
  • You may use a stand mixer with a dough hook to simplify kneading.
  • Test bread doneness by tapping the bottom; a hollow sound indicates it is cooked through.
  • Use tepid water for mixing; it doesn't need to be precisely warm, but avoid very hot or cold water.

Nutrition Information

Calories 227kcal (11%) Carbohydrates 37g (12%) Protein 7g (14%) Fat 5g (8%) Saturated Fat 1g (5%) Sodium 468mg (20%) Potassium 76mg (2%) Fiber 2g (8%) Sugar 1g (2%) Calcium 8mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 227

% Daily Value*

Calories 227kcal 11%
Carbohydrates 37g 12%
Protein 7g 14%
Fat 5g 8%
Saturated Fat 1g 5%
Sodium 468mg 20%
Potassium 76mg 2%
Fiber 2g 8%
Sugar 1g 2%
Calcium 8mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.