Turmeric Bread


  • Stir the flour, turmeric, salt and yeast together in a large mixing bowl.

  • 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.

  • 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).

  • Knead the dough for 10 mins or until smooth. You can also do this in a stand mixer with a dough hook.

  • 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.

  • 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.

  • Heat oven to 430F / 220C.

  • Dust the loaf with a little flour and cut a cross about in the top of the loaf.

  • 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.


  • 4 cups (500g) strong white bread flour plus extra for dusting

  • 2 tsp salt

  • ½ tsp turmeric powder

  • 2 ¼ tsp (7g sachet) fast-action yeast

  • 3 tbsp olive oil

  • 1 ⅓ cups (300ml) tepid water

For the spirulina avocado (per serving)

  • ½ avocado mashed

  • ¼ tsp spirulina

  • toppings such as chilli flakes, seeds, herbs