Multigrain Multifruit Mini Loaf. Vegan
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Multigrain Multifruit Mini Loaf. Vegan
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Multigrain Multifruit Mini Loaf. A mildly sweet fruit bread that makes a great snack by themselves or in combination with dips, fresh fruits, in salads, or with nut butters. Vegan Recipe.
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Ingredients
- 2/3 cups whole wheat flour
- 3/4 + cups bread flour
- 2 tablespoons quinoa
- 1 teaspoon vital wheat gluten (optional)
- 2 teaspoons flax meal
- 3 tablespoons raw sugar or equivalent agave/maple syrup
- 1.5 teaspoons active yeast
- 1/2 cup water
- 1/2 cup blueberries
- 3-4 strawberries
- 1/2 cup chopped apple
- 1 tablespoon Organic canola or olive oil.
- 1/2 teaspoon salt
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Instructions
- Add the yeast and 1 teaspoon sugar to 2 Tablespoons warm water and mix well. Let stand for 10 minutes or until frothy.
- Boil the remaining water( about 1/3 cup) and add rinsed quinoa to it. Cook until done, about 10 minutes. All of the water might not be absorbed.
- In a blender, puree the apple, strawberries, blueberries with the remaining sugar and flax meal.
- Add the done quinoa to the puree and blend once again. You can skip this step and add quinoa directly to the dough to get the grainy texture.
- In a bowl add the flours, wheat gluten and salt and mix.
- Add in the yeast mixture, oil and fruit+quinoa puree (or fruit and cooked and cooled quinoa)
- 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. So keep the dough soft and not too sticky. Also, depending on the water content of the fruits, you might need to adjust flour content.
- 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. Use bread flour to help reduce stickyness. Shape 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 preheated 35o degrees F for 25 minutes. (35 minutes if baking one bigger 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 2-3 hours proving time
- Nutritional value is per loaf
Nutrition Information
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Calories
581kcal
(29%)
Carbohydrates
105g
(35%)
Protein
18g
(36%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Sodium
594mg
(25%)
Potassium
450mg
(13%)
Fiber
11g
(44%)
Sugar
26g
(52%)
Vitamin C
15.6mg
(17%)
Calcium
33mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2mini loaves
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Calories | 581kcal | 29% |
| Carbohydrates | 105g | 35% |
| Protein | 18g | 36% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 594mg | 25% |
| Potassium | 450mg | 10% |
| Fiber | 11g | 44% |
| Sugar | 26g | 52% |
| Vitamin C | 15.6mg | 17% |
| Calcium | 33mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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