butterfly blue bread

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Makes one large boule of bread

Indulge in the captivating hues of nature with my Blue Bread recipe! Using the effortless no-knead technique and the vibrant butterfly blue pea powder from Anima Mundi Herbals, this all-natural colorant transforms your bread into a mesmerizing culinary masterpiece. Taste the magic and savor the simplicity of creating artful, delicious loaves with ease. A feast for the eyes and a delight for the taste buds!

Recipe

INGREDIENTS:

• 2 3/4 cups (330g) all-purpose flour

• 1/4 cup (25g) old-fashioned rolled oats

• 1 tablespoon butterfly blue pea powder

• 1 tablespoon flaxseeds (12g)

• 1½ teaspoon kosher salt

• ½ teaspoon instant yeast

• 1½ cups (360 ml) room temperature filtered water

INSTRUCTIONS:

1. Let sit out at room temp for 8 hours, then put in fridge for 12 hours, then shape (create round ball so it’s tall), sit covered for 45 mins. While rising, preheat oven to 425 then bake for 25-35 mins.

2. In a large mixing bowl, whisk the flours, oats, salt, yeast, and seeds together until mixed. Stir in the water until a chunky, thick dough forms. If needed, add a few more teaspoons of water, just enough to get the dough barely wet throughout. Cover the mixing bowl with a cloth or plastic wrap and let it rest on the counter at room temperature (for 3 hours up to overnight- about 12 hours).

3. Lightly flour a work surface and generously flour hands. Scrape the dough onto the surface. Shape the ball with your hands into a ball, trying not to deflate the dough at all. Place the dough onto a parchment lined baking sheet.

4. Bake for 35-40 minutes until the outside is lightly golden. Let cool for 30 minutes at room temperature before slicing.

ADDITIONALS:

FYI's:

• The dough will be very sticky. Shape into a ball in the bowl as best you can. (Tip: Stir dough by hand. Dough is too sticky for a mixer.)

• For the best flavor and texture, I recommend letting this risen dough rest covered in the refrigerator for at least 12 hours and up to 3 days. (Even just a couple hours is good). Place covered dough in the refrigerator for up to 3 days.