+130 g beetroot extract / +130 g fresh turmeric extract (remember that it stains your hands etc., or use it in powder form) / +130 g blue tea (blue pea flower)
PROCEDURE
The night before I prepared the blue tea by infusing 2 tea bags.
I extracted 130 g from the pre-cooked beetroot (the vacuum-packed one you find in the refrigerator section) by adding a little water.
I extracted 130 g of fresh turmeric by adding a little water, be careful because the fresh root once peeled stains a lot - both your hands and the work surface!
I kneaded each color like this (by hand or with a planetary mixer with a hook): mix the flour and yeast, add the extract, salt and oil. Knead and place each dough in a bowl covered with cling film. Let it rise for at least 1.5 hours, I did 2 hours in the oven with the leavening function.
Roll out each color with a rolling pin to form a rectangle.
Stack the dough rectangles on top of each other in your preferred order.
Wrap from the long side, tightening well.
Place in the bread baking mold (or a plum cake mold).
Let it rise until doubled, always covered. Mine took about 40 minutes.
Bake in a preheated oven at 230° for 40 minutes.
Mine lost the color of the beetroot during cooking. I tried cooking it at 200° and I saw that the color is preserved even on the outside, but it doesn't form the crunchy crust that I personally love. A solution could be to also add some beetroot powder or a food coloring, you can also find natural ones based on beetroot. If you want to vary the colors/flavors, look at Fulvio Marino's with rocket, turmeric and red cabbage.
