I enjoy baking bread and make a special effort to bake something especially for Bread Baking Day. This has helped me discover many new types of bread while improving my bread baking skills quite a bit.
So when Boaz of Grain Power, who is hosting this edition of BBD, announced “Colored Breads” as the theme, I was a bit nonplussed. I have never baked a colored bread though I have seen many such breads, most of which seem to get their colors from the flours that are used. This really wasn’t an option for me as that variety of flour isn’t available here.
After a lot of thinking, I came up with the idea of a swirl bread. Most swirl breads I have seen, both on the net and in books, are sweet. I wanted to make a savory bread and so I thought of making a spiced tomato paste, spreading it on the dough, rolling it up and baking it. But it seemed to me that perhaps the coloured layer wouldn’t be very visible.
That’s when I saw Arundathi’s beautiful bread for BBD and thought I would knead the tomato paste into the dough and roll both the plain and tomato dough to get a nice contrasting coloured swirl.
Here is the recipe I put together. I have used half all-purpose flour and half whole wheat flour for the plain dough. I have used only all-purpose flour for the tomato dough as I felt the tomato paste might make the bread a bit dense and did not want to add to this by using whole wheat flour.