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.


  • 2/3 cups (80 g) farine de bl√© entier
  • 2/3 cups (< span class="wprm-recipe-amount of ingredients">83.33 g) farine de pain
  • 1 cuill√®re √† caf√© gluten de bl√© vital
  • 1 cuill√®re √† caf√© farine de lin
  • < span class="wprm-recipe-ingredient -amount">1 cuill√®res √† soupe sucre brut
  • 1.5 cuill√®res √† caf√© Levure active
  • 1/3 cup (83.33 ml) eau
  • 7-8 < span class="wprm-recipe-ingredients-unit-system wprm-recipe-ingredients-unit-system-2 ">(7 ) fraises bio moyennes en pur√©e
  • 2 < dur√©e class="wprm-recipe -ingredients-unit">cuill√®res-√†-soup Orange jam
  • 1 Cuill√®re √† Soupe Huile de canola biologique
  • < span class="wprm- Recipe-Ingredients-Unit-System wprm-Recipe-Ingredients-Unit-System-1">1/2 cuill√®re √† caf√© (0.5 cuill√®re √† th√© ) sel
  • Preparation

  • 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.

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  • 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.
  • 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¬įF 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.

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  • 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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