Mango and Raspberry Wheat Bread!

Print Friendly and PDF

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!!


  1. Raspberries are welcome any time in my book. Great use of all your fruit!

  2. thanks susan! i love fruity yeasty breads!! less sugar, tons of fibre and a variety of fruits!

  3. The title win me over, and the recipe sounds so good!

  4. Wow the bread looks so lovely. I love home made breads a lot esp with fruits!

  5. 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!


All content on this blog, including the photography and written text, are my creative and hard work, owned by ©Richa Hingle, which means it is Copyrighted with All Rights Reserved. Links and excerpts can be used with credit and a link back to the blog. Recipes, Ingredients, Method, Photography CANNOT be Copied or republished. No work from this blog may be used for republishing and for commercial purposes without our permission. Please contact richahingle (at) gmail (dot) com for permission, questions and inquiries. Thank you.

Meet The Author

Hi! I am Richa. I love to whip up plant-based meals which make me and hubbs swoon and not miss any animal or animal products in them. Find out more About Me here.

Get the latest updates from Vegan Richa by Email!

Follow me on Facebook, Pinterest, Instagram, Twitter below