This ultra simple turmeric bread is easy, quick and carries a mild earthy flavor. Also makes for a stunning bread with such a bright yellow color that's so fun and appetizing. Enjoy in sandwiches or for morning toasts. Fully vegan, dairy-free and egg-free.
This colorful turmeric bread is ultra easy, simple and makes for such a great sandwich bread. Even if you are not into making homemade bread, you should still try it, the recipe is so straight forward without any complicated steps.
The turmeric flavor is actually pretty subtle, not spicy at all, but adds an interesting earthy flavor that remains in the background without overpowering anything. Plus, it looks so great, doesn't it? The vibrant yellow color from the loaf is super appetizing and fun!
And turmeric powder not only will give this vegan sandwich bread a stunning look, but also provides powerful antioxidants to help keep you healthy. Turmeric also is known to have anti-inflammatory benefits, giving you more reasons to love this loaf. I love to add turmeric to many of my meals, making turmeric oatmeal or sprinkling the spices over my silken tofu scramble, but this bread def is a new favorite turmeric recipe for us!
I also found that this loaf oddly pairs well with both savory and sweet toppings. Our kids call it the yellow bread and they love it toasted in the morning with a drizzle of maple syrup. I prefer it with hummus and cucumber in sandwiches. It truly is a versatile easy bread to make during the weekend and use for breakfasts, lunches, side bread for soups, etc, during the week.
Hope you give it a try and let me know how it turned out! 💛
Why you'll love this recipe
- Simple bread recipe, perfect for beginners
- Short rising time
- Subtle in flavor and versatile
- Beautifully yellow and makes for a fun change from regular sandwich bread
- Nut-free and school safe, use it for your kid's sandwiches to add color!
- Great for both sweet and savory toppings
Ingredients you'll need
- All-purpose flour
- Refined coconut oil
- Turmeric powder
- Dry active yeast
I used the dry active yeast from Fleischmann's. See the FAQ section if you only have instant yeast.
How to make turmeric bread
It really is a very simple bread recipe. Once you combine the dough, you will have to knead for 5 min then let the dough rise for 2 hours before baking.
Combine the dough
In a medium bowl, combine the warm water with the yeast and let it sit for about 5 minutes (proofing). It should get foamy and hazy and even a little thicker (if not, then your yeast might to be active anymore!).
In a large bowl, combine the flour, turmeric powder and salt. Then, pour the yeast-water mixture over as well as the melted coconut oil. Stir well until it forms a shaggy dough.
Knead + Rise
Transfer on a lightly floured surface (don't add too much flour!) and knead the dough for at least 5 minutes. I'll usually knead longer than that though. You are looking to create a super smooth ball of dough that's not sticky anymore.
Line a loaf baking dish with parchment paper.
Using your hands, roughly shape the dough into a log and transfer to the prepared dish. Cover with a humid towel and let the dough rise for 2 hours. It should double in size and really fill up your baking dish.
Then, bake at 375º for 50 minutes. Once done, let the bread completely cool down before unmolding and slicing.
Watch how to make it
- The dough initially won't be looking that yellow. It turns into a bright golden color while baking.
- The dough should really become ultra smooth and not stick to your hands anymore once done kneading. You might need to knead up to 10 minutes!
- You can add some ground black pepper to the dough. This will help the turmeric be better absorbed by the gut.
- You are welcome to add more turmeric if you love that flavor, but careful not to add too much so the loaf does not become bitter.
- Turmeric will STAIN! If you are kneading on a wooden surface then you might want to first cover it with a plastic wrap. Your hands also might turn slightly yellow, but I don't mind it and they won't really stay yellow for that long.
- It is important to let the loaf cool down before slicing. The bread tend to "roll" on the knife if still warm.
- Also, don't overproof the bread. I found 2 hours of rising to be perfect. Longer than that and the bread might overproof, which can result in larger bubbles that end up popping up and the loaf will sag or sink back down.
Variation to the recipe
I usually keep this bread mostly plain as I like to use it in sandwiches and for toasts, but feel free to add some more ingredients to flavor it further. Just try not to add too much filling so you don't interfere with the baking process. Here are a few ideas:
- Sweet: raisins or chopped dates.
- Savory: garlic powder, cumin seeds or dried herbs. You could also top the dough with large flaky salt and chopped green onions before rising the bread.
This homemade turmeric bread makes for great toasts or sandwich bread. I love it with hummus and fresh veggies, such as cucumber, sprouts, spinach and pickles. Try also pairing with walnut vegan pesto and tomatoes for a nice savory sandwich.
Also serve as toasts with either sweet or savory toppings. Our kids love it with a little vegan butter and a drizzle of maple syrup, but also works perfectly to make avocado toasts or scramble tofu breakfast sandwiches.
Let the bread completely cool down before slicing and storing. Keep in an air-tight container to prevent the bread from drying. Store at room temperature for 24-48 hours, but then transfer to the fridge for a few more days. For longer storage, keep in the freezer.
I haven't tried it but yes, I think it would work just as well. In that case, you won't need to proof the yeast first, simply combine the yeast within the dry ingredients and pour the water straight into the flour mixture.
I did let my bread overproof once, which resulted into a deflated bread. It was fine, but not optimal. I do not recommend to proof it overnight and I found that 2 hours was best to let the dough rise. If you must let it rise longer for convenience, then try rising it into the fridge instead.
No, I believe that turmeric powder will combine much better within the dough compared to fresh turmeric.
No, not at all. Even though the bread really is that bright in color, the turmeric taste is actually mild with a pleasant background of earthy flavor.
More bread recipes you might like
- Healthy vegan buns
- Buckwheat bread
- Oat milk bread
- Vegan homemade bagels
- Red lentil tortilla wraps
- Spelt banana bread
More turmeric recipes to try
- Turmeric hot chocolate
- Turmeric fried rice
- Ginger turmeric healthy shot
- Turmeric blueberry oatmeal
- Aubergine curry
- Vegan egg bites
- Tofu scramble breakfast sandwich
I hope you like this turmeric bread as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
- 2 tsp dry active yeast
- 1 cup + 2 tablespoons lukewarm water
- 3 cups all-purpose flour
- 2 tsp turmeric powder
- 1 tsp salt
- 2 tbsp coconut oil - refined and melted
- In a medium bowl, combine the water with the yeast and let it rest for about 5 minutes or until ready to use. It should become all frothy. If not, then your yeast might not be active enough.
- In a large mixing bowl, combine the flour, salt and turmeric powder. Then, pour the yeast + water mixture and the melted coconut oil over. Stir using a spoon until it forms a shaggy ball of dough. You can use your hands at the end to shape into a ball.
- Transfer over a lightly floured surface and knead the dough for 5-10 minutes. Try not to add too much extra flour or your bread will end up too dry. The dough should become very smooth and not sticky anymore, so knead until it becomes super soft.
- Line a loaf pan with parchment paper. Then, roughly shape the dough into a log and transfer to the baking dish. Cover with a humid towel and let the dough rise for 2 hours. It should double in size and fill up the whole baking dish.
- When you are ready to bake the bread, pre-heat the oven to 375º, then bake for 50 minutes. Let the bread cool down completely before slicing. Enjoy!
- Store the cooled down bread into an air-tight container for 24-48 hours at room temperature, then transfer to the fridge if you need to store it for a few more days. For longer storage, keep in the freezer.
- You can add some extra flavoring to the loaf such as raisins or dates for a sweeter version or cumin seeds, dried herbs and garlic powder for a savory bread. You could also top the loaf before rising it with some green onion and large flaky salt.