Rainbow Unicorn bread is the perfect bread for a little girl’s tea party or a bright and fun-to-eat snack or sandwich. This is a simple, no-knead bread that the kiddos can help you make. Also try my Hot Cocoa Bombs – Unicorn and Monster, Honey N Spice Nuts Recipe, Mallomars with Homemade Marshmallows, or Cookie Filled Unicorn Heart Candies.
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If you love rainbow food, check this one out: Rainbow Waffles. Where can you find all-natural food powders instead of artificial food dyes for this Rainbow Unicorn Bread? Here is where you can purchase them.
- Purple Sweet Potato Powder, click here
- Blue Spirulina Powder, click here
- Hot Pink Pitaya (dragon fruit) powder click here
- Yellow GoldenBerry Powder, click here
What else do you need for Rainbow Unicorn Bread?
The recipe is the basic white bread recipe that I split into 4 portions and colored each portion a different color with the food powders. You can use it more or less, depending on how intense you want the colors to be.
The ingredients are flour, water, salt, and yeast. That’s it.
How do I make the bread?
To color the bread, you can use powdered color and add the color to the flour before mixing up the bread. Alternately, use liquid color and add the color to the water before adding the water to the flour. Add all of the ingredients together in 4 separate bowls—one bowl for each color. Let the bread rest for a few minutes after stirring it up. Then, start the envelope folds.
See the video for how to do the envelope folds. Do a total of 3 envelope folds with 20-minute rests after each fold. After the 3rd fold, put the dough back in the bowl and cover until it is double in bulk.
Shaping the Rainbow Unicorn Bread Loaf
Once the 4 pieces of bread have nearly doubled in size, roll each color into a 6 X 12-inch rectangle. Stack the pieces of dough and gently roll with a rolling pin to compress the pieces together. This helps prevent holes in the loaf of bread. This is one time you don’t want those artisan air pockets.
Starting at the short side, roll the stacked dough into a loaf-shaped log. Cover and let rise until double.
Baking the Rainbow Unicorn Bread
During the last 30 minutes of rising, add oven steel or stone to the middle shelf and preheat the oven to 425 degrees F.
Bake the loaf directly on the stone or steel for 30 – 35 minutes or until the center of the loaf is 190-degrees on an instant-read thermometer. Suppose the loaf is over-browning, loosely tent with foil. When the loaf comes out of the oven, brush the top with melted butter to soften the crust.
Let the bread loaf cool completely before slicing. Use unicorn-shaped cookie cutters to cut the bread into unicorn shapes for sandwiches.
Check out a couple of my other healthy no-knead bread recipes. Artisan Whole Grains Bread or my Artisan Baguettes.
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Rainbow Unicorn Bread
Equipment
- Oven Steel or stone
Ingredients
- 24 ounces bread flour split into 4 separate bowls (6 ounces per bowl) (170g)
- 2 tsp yeast split 1/2 tsp in each bowl
- 1 tsp salt split 1/4 tsp each bowl
- 1 tbsp. Purple sweet potato powder see notes for where to purchase the vegetable powders for coloring the bread.
- 1 tbsp hot pink (pitaya)dragon fruit powder
- 1 tbsp blue spirulina powder
- 1 tbsp yellow goldenberry powder
- 16 ounces room temperature water. 4 ounces for each bowl
Instructions
- Add a different coloring powder to each bowl and stir to mix in. (see notes)
- Add the yeast and salt to each bowl of flour and stir to mix in.
- Add 4 ounces of water to each bowl and stir to mix in with a spoon. Let the dough rest for 10 minutes and bring the dough together into a soft ball with your spoon or your hands.
- Do 3 envelope folds for each ball of dough, with a 20 minute rest period between envelope folds. (see video for my SIS (simple is smart) how to do the envelope folds.
- After the 3rd and final envelope fold cover the bowl and let the dough rise about 45 minutes or until double in size.
- After the end of the rise period roll each piece of dough into a rectangle that is about 6 by 12 in inches. Stack the pieces of dough together and gently roll with a rolling pin to compress the dough together.
- Starting at the narrow side, roll the dough into a large loaf shaped roll.
- Cover and let rise for 45 minutes or until doubled in size. During the last 30 minutes preheat the oven to 425°F (218°C) with an oven stone or steel in the oven.
- Bake directly on the stone or steel for 30 - 35 minutes or until the center of the loaf is 190°F (87°C) on an instant read thermometer. Loosely tent with foil if the top is over-browning.
- Remove to a wire cooling rack. If you like a soft crust, brush the top with butter.
- Cool completely before slicing.
