Butterfly Pea Flower Bread
Light, tender, fragrant and slightly sweet! Perfect bread for breakfast sandwiches. A simple vegan loaf for weight-watchers, vegetarians, and allergy-friendly diets. The blue-violet color appears thanks to butterfly pea flowers in an acidic environment during fermentation.
Updated : 12 February, 2026
Easy
More than 1 hour.
Ingredients
10 grams
Wheat flour
10 milliliters
Coconut milk
Scald
30 grams
Wheat flour
150 milliliters
Water
Dry ingredients
20 grams
Blue tea
50 grams
Sugar
11 grams
Dry yeast
400 grams
Wheat flour
4 grams
Salt
Wet ingredients
150 milliliters
Coconut milk
50 grams
Coconut oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
For butterfly pea flower bread you’ll need only eight ingredients: flour, drinking water, yeast, plant-based milk, vegetable oil, sugar, salt, and of course butterfly pea flowers (Clitoria ternatea).
Step 2
Make a flour scald (roux). Pour drinking water over the flour and whisk so there are no lumps. Heat over medium heat, stirring constantly with a spatula. As soon as the mixture thickens, remove from the heat. Set aside and let cool to room temperature.
Step 3
Meanwhile, grind the sugar and butterfly pea flowers in a coffee grinder into a fine powder.
Step 4
Prepare the dry mix: flour, yeast, salt, and the sugar-flower powder. Combine into one mix using a mixer, or sift through a coarse sieve twice.
Step 5
Loosen the flour scald with warm coconut milk.
Step 6
Pour the diluted flour scald into the mixer bowl. Add the dry mix.
Step 7
Knead with the dough hook for 5-7 minutes, until the dry and wet ingredients come together.
Step 8
Add the warm coconut milk to the dough.
Step 9
Knead until the oil is fully incorporated into the dough, another 5-7 minutes.
Step 10
Gather the dough into a ball and cover with plastic wrap. Leave to rise for 1 hour. The dough should double in volume.
Step 11
Punch down the dough and divide into 5-6 portions, about 150-170 g each.
Step 12
Dust the work surface and rolling pin with flour. Roll each portion into an elongated flatbread. Fold the edges toward the center with an overlap. Roll up into a log, pinch to seal so it doesn’t open.
Step 13
Line a loaf pan (or any other pan) with parchment paper. Place the rolls seam-side down. Cover with plastic wrap and proof for another 30-40 minutes, until doubled again. Meanwhile, preheat the oven to 180°C / 356°F.
Step 14
Brush the risen dough with coconut milk. Bake about 30-40 minutes, until a golden-brown crust forms.
Step 15
Remove the bread from the pan, place on a rack, cover with a towel, and let cool completely.
Author note
Share the recipe
