Mango and Raspberry Wheat Bread is a sweet bread that is packed full of flavor. It has a great tangy taste and is perfect for breakfast! Jump to Recipe
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 Mango and Raspberry Wheat Bread 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!
Mango and Raspberry Wheat Bread!
A sweet and tangy bread recipe
Servings: 8
Calories: 243kcal
Ingredients
- 1 cup (125 g) bread flour
- 3 or more cups whole wheat flour
- 2 teaspoons active yeast
- 1/2 teaspoons (0.5 teaspoons) dark brown sugar
- 1 mango I used honey manila mango 1/2 pureed and 1/2 chopped
- 1 cup (120 g) raspberries
- 1 cup (250 ml) water
- 1/2 cup (122 ml) milk
- 1/2 teaspoon (0.5 teaspoon) salt
- 1/2 teaspoon (0.5 teaspoon) nutmeg
- 2-3 (2 ) mint leaves crushed
Instructions
- 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.
- Let it sit for 10 minutes or until frothy.
- Add 1 cup bread flour to it and mix well.
- Keep this mixture in a covered container in the fridge for a day.
- For the main dough, warm 1/2 cup water and add 1 teaspoon yeast to it and mix well.
- Let it stand until frothy(10 minutes)
- Add in the milk, sugar, 1 cup wheat flour, salt and nutmeg and mix well.
- 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!!)
- Add in the starter dough which has been brought to room temperature.
- Add wheat flour 1 cup at a time and knead into a soft dough.
- Place dough in a well oiled container, cover it with plastic wrap and place in a warm oven for an hour or until doubled.
- Take the dough out and knead on a well floured surface for 5 minutes.
- Add in the chopped mango and raspberries and knead well.
- Place this dough in a well oiled bread pan.
- Place pan in a warm oven for half an hour.
- Bake at 350 degrees F / 180ºc for 30-35 minutes. Spray water twice every 5 minutes in the first 10 minutes of baking.
- Tap the bread to see if it makes a hollow sound to confirm that the bread is done.
- Cool on rack before slicing!
Notes
Nutritional values are based on one serving
Nutrition
Nutrition Facts
Mango and Raspberry Wheat Bread!
Amount Per Serving
Calories 243 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 170mg7%
Potassium 264mg8%
Carbohydrates 50g17%
Fiber 7g29%
Sugar 4g4%
Protein 9g18%
Vitamin A 235IU5%
Vitamin C 11.5mg14%
Calcium 42mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Susan says
June 19, 2009 at 1:03 amRaspberries are welcome any time in my book. Great use of all your fruit!
Richa says
June 19, 2009 at 1:06 amthanks susan! i love fruity yeasty breads!! less sugar, tons of fibre and a variety of fruits!
Elra says
June 19, 2009 at 8:18 pmThe title win me over, and the recipe sounds so good!
Pooja says
June 19, 2009 at 8:47 pmWow the bread looks so lovely. I love home made breads a lot esp with fruits!
Richa says
June 20, 2009 at 12:30 amThanks 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!