About the Recipe
This multicolored marbled bread was created in collaboration with Selefina Spices and inspired by the traditional Swiss Zopf — a beautifully braided loaf I grew up with. I wanted to give it a playful twist, so I tinted half the dough with hibiscus powder for a vibrant swirl of deep pink and purple. Since hibiscus and honey are such a natural pairing, I used honey to gently sweeten the dough, much like in a soft, enriched challah. The result is a tender, eye-catching loaf with just a hint of floral tang and subtle sweetness — perfect for a cozy weekend breakfast or to brighten up a brunch table.
Naturally vibrant and eye-catching – The marbled swirl of hibiscus gives each slice a stunning pink hue without food coloring.
Balanced flavor – The honey adds gentle sweetness while the hibiscus brings a subtle tart, berry-like contrast.
Soft, enriched crumb – Thanks to the eggs and oil, the bread is tender and slightly rich, perfect for eating plain or toasted.
Easy to work with – This dough is forgiving and doesn't require a mixer — great for beginner bakers too.
Versatile – Dress it up with pearl sugar for a tea-time loaf, or keep it simple with sesame seeds for an everyday breakfast bread.
What You'll Love
Can I use instant yeast instead of active dry yeast? Yes! Use the same amount (7 g) of instant yeast. You can skip the blooming step and mix it directly into the flour.
What does hibiscus powder taste like in bread? Hibiscus has a tart, cranberry-like flavor that pairs beautifully with the mellow sweetness of honey. It’s subtle but distinct — more floral than fruity.
Where can I find hibiscus powder? Look for it in natural food stores, spice shops, or online. If you can only find dried hibiscus petals, you can grind them finely in a spice grinder. I got mine from Selefina Spices.
Can I make this bread without hibiscus powder? Yes — you’ll miss the visual and flavor contrast, but the base recipe makes a delicious honey loaf on its own.
What’s the best way to get a marbled effect? After dividing the dough, knead the hibiscus into one half. Then roll both portions into logs, twist them together, and place in a loaf pan. You can also braid them for a different effect.
Can I make this ahead of time? Yes! You can let the shaped loaf rise in the fridge overnight, then bake it fresh in the morning. Leftovers also freeze beautifully.
What’s the best garnish for this bread? For a sweet version, try pearl sugar or even a light honey glaze. For a more savory or classic look, sesame seeds add a lovely crunch.
Frequently asked Questions
Ingredients
240 g warm water (1 cup)
7 g active dry yeast (2¼ tsp or 1 packet)
85 g honey (¼ cup)
70 g vegetable oil (⅓ cup)
100 g eggs (about 2 large eggs)
6 g salt (1 tsp)
480 g all-purpose flour (4 cups)
12 g hibiscus powder (2 tbsp)
Sesame seeds or pearl sugar (optional garnish)
Preparation
Making the dough:
In a bowl, combine warm water and yeast. Let it sit for 5-10 minutes until foamy.
In a separate large mixing bowl, whisk together honey, vegetable oil, eggs, and salt. Add the yeast mixture and mix well.
Gradually add the flour, one cup at a time, mixing until a dough forms. Knead the dough on a floured surface for about 8-10 minutes, or until it becomes smooth and elastic.
Divide and Colour: Divide the dough in half. Set one portion aside and to the other, add hibiscus powder. Knead until the powder is evenly distributed, creating a vibrant deep purple-pink dough.
Divide and Shape: Place each portion of dough in separate greased bowls, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours or until it has doubled in size.
Once risen, punch down the dough and divide each portion into two to three equal parts. Roll each part into a long rope.
Braid and Bake: Braid the ropes together, alternating between the regular and hibiscus dough to create a marbled effect.
Place the braided bread on a baking sheet or in a bread pan lined with parchment paper, cover with a cloth, and let rise for an additional 30-45 minutes.
Preheat your oven to 350°F (175°C).
Brush and Decorate: Beat an egg and brush it over the top for a shiny finish. Sprinkle with sesame seeds or pearl sugar for extra visual appeal if you so desire.
Bake: Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the loaf sounds hollow when tapped.
Allow the honey and hibiscus bread to cool before slicing and serving. Enjoy!
