Ingredients

  • 2/3 cup (83.33 g) farine de pain
  • 2/3 cup (80 g) farine de bl√© entier
  • 1/2 < span class ="wprm-recipe-ingredients-unit">cup ( 125 ml) eau
  • 1.5 cuill√®res √† caf√© levure active
  • 1 cuill√®re √† caf√© gluten de bl√© vital
  • 1 Ňďuf de lin (pe ut √™tre remplac√© par 1 cuill√®re √† caf√© de beurre v√©g√©talie n)
  • 1/2 cuill√®re √† caf√© (0.5 cuill√®re √† caf√©) sel
  • 4 cuill√®res √† soupe sucre brut
  • 1 cuill√®re √† soupe huile
  • 5-6 ( 5 ) large fraises
  • 1/2 (0.5 ) betterave moyenne Pel√©es et Hach√©es
  • 1/ 4 cuill√®re √† caf√© (0.25 cuill√®re √† caf√©)< /span> cannelle
  • 1/ 4 cuill√®re √† caf√© (0.25 cuill√®re √† th√© ) Muscade
  • Preparation

  • Pure the strawberries and beets with a little water if necessary.
  • Boil the puree with 3 tablespoons raw sugar, cinnamon and nutmeg for 5-6 minutes until it thickens a bit. You can also use it as a pancake filling!
  • Hot 1/4 cup (60 ml) water and 1 tablespoon sugar and add yeast. Mix well and leave for 10 minutes.
  • Add flour, salt, vital wheat gluten, flaxseed egg, oil and puree and knead into a soft dough. Knead for at least 5 minutes, adding flour or water if necessary. The syrupy puree makes the dough a bit sticky.
  • Place the dough in a well-oiled container to double over. Spray the top of the dough with oil spray and cover with a damp cloth and leave to rest for 2 hours.
  • Take the dough and shape it A rectangle. Then roll up and place in a loaf pan, seam side down. Spray with water, then oil and cover with a damp cloth.
  • Let rise for 45 minutes.
  • Bake at 375 degrees for 15 minutes, then at 350 degrees for another 10 or 15 minutes until the bread appears hollow.
  • < div class="wprm -recipe-instruction-text" style ="margin -bas: 5px" ;="">Cool bread completely before slicing!
  • Share With Your Friends!!

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