Mango and Raspberry Wheat Bread!

Tons of fruits in the house and they need to be finished up somehow. I made some more Aam Panna and ate some mango, grapes, raspberries and black berries for breakfast. There are still lots of fruit sitting the refrigerator waiting to get mushy. So I decided to put some in a bread!
This is another great fruity bread with a tangy mango taste and colourful raspberries and Mint to add another dimension to it!. Great breakfast with hot tea!
  • 1 cup bread flour
  • 3 or more cups whole wheat flour
  • 2 teaspoons active yeast
  • 1/2 teaspoons dark brown sugar
  • 1 mango ( I used honey manila mango) 1/2 pureed and 1/2 chopped
  • 1 cup raspberries
  • 1 cup water
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 2-3 mint leaves crushed
  1. I made the starter this time and let it sit in the refrigerator for a day. For the starter, warm 1/2 cup water and add 1 teaspoon yeast and 1 teaspoon sugar to it and mix well.
  2. Let it sit for 10 minutes or until frothy.
  3. Add 1 cup bread flour to it and mix well.
  4. Keep this mixture in a covered container in the fridge for a day.
  5. For the main dough, warm 1/2 cup water and add 1 teaspoon yeast to it and mix well.
  6. Let it stand until frothy(10 minutes)
  7. Add in the milk, sugar, 1 cup wheat flour, salt and nutmeg and mix well.
  8. Add in the mango puree(1/2 mango) and crushed mint. (You can add more mango puree if to add a more mango taste to the bread!!)
  9. Add in the starter dough which has been brought to room temperature.
  10. Add wheat flour 1 cup at a time and knead into a soft dough.
  11. Place dough in a well oiled container, cover it with plastic wrap and place in a warm oven for an hour or until doubled.
  12. Take the dough out and knead on a well floured surface for 5 minutes.
  13. Add in the chopped mango and raspberries and knead well.
  14. Place this dough in a well oiled bread pan.
  15. Place pan in a warm oven for half an hour.
  16. Bake at 350 degrees F for 30-35 minutes. Spray water twice every 5 minutes in the first 10 minutes of baking.
  17. Tap the bread to see if it makes a hollow sound to confirm that the bread is done.
  18. Cool on rack before slicing!
This bread is off to YeastSpotting!!
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  1. says

    Thanks for visiting Elra and Pooja!
    Love the pictures of your blog Elra.. I have to try some of your Norwish Sourdough!
    Pooja,you have some interesting curries which I have to read up and try!

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