Beet and Blueberry Mini Loaf
User Reviews
0
0 reviews
Unrated
Beet and Blueberry Mini Loaf
Report
Beet and blueberry mini loaf. A delicious, brightly colored mini loaf that's great for breakfast or snacking on. Vegan Recipe.
Share:
Ingredients
- 2/3 cups whole wheat flour
- 2/3 cups bread flour
- 1 teaspoon vital wheat gluten (optional)
- 1 teaspoon flax meal
- 3 tablespoons raw sugar or equivalent agave or maple syrup
- 1.5 teaspoons active yeast
- 1/2 cup water
- 1 medium beet , peeled and chopped (about 1/2 cup chopped)
- 1/2 cup blueberries fresh, ripe
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon canola oil organic
- 1/2 teaspoon salt
Instructions
- Add the yeast and 1 teaspoon sugar to 1/4 cup (60ml) warm water and mix well. Let stand for 10 minutes or until frothy.
- In a blender, puree the beet and blueberries with the remaining sugar and flax meal and some warm water if needed.
- In a bowl add the flours, pumpkin pie spice, wheat gluten and salt and mix.
- Add in the yeast mixture, oil and beet blueberry puree.
- Knead the dough for 8-10 minutes, scraping sides every 2-3 minutes if using a stand mixer. add more flour or water in little quantities if needed. As with any fresh fruit/vegetable bread, the fruit gives out a little extra moisture than a normal bread while the dough sits for the rising time. The dough should be soft and not too sticky.
- Spritz the top of dough with some oil spray. Place dough in a covered container in a warm place for 1.5 hours.
- Punch it lightly. For mini loaf pans, divide dough into 2 parts. Knead and shape into a loaf by pulling on all sides, or by rolling it out into a rectangle and rolling the rectangle from one side and tucking the other edge under.
- Place loaf in greased mini bread pans. Spritz the top with water and then spritz a little oil spray and cover with damp towel.
- Place it in a warm place or warm oven for 50 minutes.
- Remove towel, spritz top with some water and bake at 365 degrees F for 25 minutes. (30 minutes if baking one loaf)
- Remove bread from pan and let cool for an hour.
- Slice and enjoy as is, topped with the creamy herbed berry topping( vegan cream cheese mixed with mashed berries and herbs), or marmalade, or nut butters, or topped with a tofu scramble!
Notes
- Total time does not include 2.5 hours proving time.
- Nutritional value is per loaf
Nutrition Information
Show Details
Calories
483kcal
(24%)
Carbohydrates
86g
(29%)
Protein
15g
(30%)
Fat
10g
(15%)
Sodium
593mg
(25%)
Potassium
301mg
(6%)
Fiber
8g
(32%)
Sugar
21g
(42%)
Vitamin C
3.5mg
(4%)
Calcium
20mg
(2%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 2mini loaves
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 86g | 29% |
| Protein | 15g | 30% |
| Fat | 10g | 15% |
| Sodium | 593mg | 25% |
| Potassium | 301mg | 6% |
| Fiber | 8g | 32% |
| Sugar | 21g | 42% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 20mg | 2% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
