A mini strawberry and orange bread made with pureed fresh strawberries and orange marmalade. So tasty grilled for breakfast with a cup of tea or coffee. Vegan recipe.
Ingredients2/3 cups (80 g) farine de blé entier2/3 cups (< span class="wprm-recipe-amount of ingredients">83.33 g sp an>) farine de pain1 cuillère à café gluten de blé vital1 cuillère à café span> farine de lin< span class="wprm-recipe-ingredient -amount">1 cuillères à soupe sucre brut1.5 cuillères à café Levure active 1/3 cup (83.33 ml) eau7-8 < span class="wprm-recipe-ingredients-unit-system wprm-recipe-ingredients-unit-system-2 ">(7 ) fraises bio moyennes en purée li>2 < durée class="wprm-recipe -ingredients-unit">cuillères-à-soup Orange jam 1 Cuillère à Soupe Huile de canola biologique< span class="wprm- Recipe-Ingredients-Unit-System wprm-Recipe-Ingredients-Unit-System-1">1/2 cuillère à café (0.5 cuillère à thé ) sel
Add the yeast and sugar to 60 ml of warm water and mix well. Let stand 10 minutes or until foamy.
In a blender, chop the pureed strawberries.
Add flaxseed flour, orange marmalade, 1 tablespoon of hot water to the porridge and mix and set aside.
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In a bowl, add flour, wheat gluten and salt and mix. div>Add yeast mixture, oil and fruit puree.
Knead the dough for 8-10 minutes, scraping the Pages from 2-3 minutes. Add more flour or water in small amounts if needed. As with any fruit bread, fruit releases a little more moisture than regular bread when the dough is resting during rising. The dough should be soft and not too sticky.
Spray the top of the dough with some spray oil. Let the dough rest in a covered container in a warm place for 1h30.
Slice thinly and shape into a loaf by pulling all sides, or roll it up into a rectangle and roll up the rectangle on one side and fold the other edge under it.
Place the bread in greased mini loaf tins. Spray the top with water, then spray a little oil and cover with a damp towel.
Make it in a warm place or in an oven for 50 minutes.
Remove the towel, spray a little water on it and cook it at 365°F for 25 minutes. (30 minutes if using a whole dough bread maker)
Remove the bread from the pan and let it cool for an hour.
I usually chill it for an hour before slicing it. Breads are usually quite soft and chewy, and refrigeration will firm them up a bit for nice, clean slices!
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