Multigrain Multifruit Mini Loaf. A mildly sweet fruit bread that makes a great snack by themselves or in combination with dips, fresh fruits, in salads, or with nut butters. Vegan Recipe. Jump to Recipe
Yep, it sure is a multi-grain multi-fruit mini loaf! These tiny slices have whole wheat flour, bread flour, flaxmeal and quinoa! And the fruits! Strawberries, blueberries and Apple! One whole mish mash of whole lot of stuff!
The bread is mildly sweet and as delicious as can be. I love fruit breads! As these make for a great snack by themselves or in combination with dips, fresh fruits, in salads, with nut butters and any which way. In each helping, You get your grains and you get some fruit!
Multigrain Multifruit Mini Loaf. Vegan
Multigrain Multifruit Mini Loaf. A mildly sweet fruit bread that makes a great snack by themselves or in combination with dips, fresh fruits, in salads, or with nut butters. Vegan Recipe.
Servings: 2 mini loaves
Calories: 581kcal
Ingredients
- 2/3 cups (80 g) whole wheat flour
- 3/4 + cups (90 g) bread flour
- 2 tablespoons quinoa
- 1 teaspoon vital wheat gluten (optional)
- 2 teaspoons flax meal
- 3 tablespoons raw sugar or equivalent agave/maple syrup
- 1.5 teaspoons active yeast
- 1/2 cup (125 ml) water
- 1/2 cup (74 g) blueberries
- 3-4 (3 ) strawberries
- 1/2 cup (62.5 g) chopped apple
- 1 tablespoon Organic canola or olive oil.
- 1/2 teaspoon (0.5 teaspoon) salt
Instructions
- Add the yeast and 1 teaspoon sugar to 2 Tablespoons warm water and mix well. Let stand for 10 minutes or until frothy.
- Boil the remaining water( about 1/3 cup) and add rinsed quinoa to it. Cook until done, about 10 minutes. All of the water might not be absorbed.
- In a blender, puree the apple, strawberries, blueberries with the remaining sugar and flax meal.
- Add the done quinoa to the puree and blend once again. You can skip this step and add quinoa directly to the dough to get the grainy texture.
- In a bowl add the flours, wheat gluten and salt and mix.
- Add in the yeast mixture, oil and fruit+quinoa puree (or fruit and cooked and cooled quinoa)
- Knead the dough for 8-10 minutes, scraping sides every 2-3 minutes if using a stand mixer. add more flour or water in little quantities if needed.
- As with any fresh fruit/vegetable bread, the fruit gives out a little extra moisture than a normal bread while the dough sits for the rising time. So keep the dough soft and not too sticky. Also, depending on the water content of the fruits, you might need to adjust flour content.
- Spritz the top of dough with some oil spray. Place dough in a covered container in a warm place for 1.5 hours.
- Punch it lightly. For mini loaf pans, divide dough into 2 parts. Knead and shape into a loaf. Use bread flour to help reduce stickyness. Shape by pulling on all sides, or by rolling it out into a rectangle and rolling the rectangle from one side and tucking the other edge under.
- Place loaf in greased mini bread pans. Spritz the top with water and then spritz a little oil spray and cover with damp towel.
- Place it in a warm place or warm oven for 50 minutes.
- Remove towel, spritz top with some water and bake at preheated 35o degrees F for 25 minutes. (35 minutes if baking one bigger loaf)
- Remove bread from pan and let cool for an hour.
- Slice and enjoy as is, topped with the creamy herbed berry topping( vegan cream cheese mixed with mashed berries and herbs), or marmalade, or nut butters, or topped with a tofu scramble!
Notes
- Total time does not include 2-3 hours proving time
- Nutritional value is per loaf
Nutrition
Nutrition Facts
Multigrain Multifruit Mini Loaf. Vegan
Amount Per Serving
Calories 581 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 594mg26%
Potassium 450mg13%
Carbohydrates 105g35%
Fiber 11g46%
Sugar 26g29%
Protein 18g36%
Vitamin C 15.6mg19%
Calcium 33mg3%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
2 mini loafs.
Ingredients:
- 2/3 cups whole wheat flour
- 3/4+ cups bread flour
- 2 Tablespoons quinoa
- 1 teaspoon vital wheat gluten (optional)
- 2 teaspoons flax meal
- 3 Tablespoons raw sugar or equivalent agave/maple syrup
- 1.5 teaspoons active yeast
- 1/2 cup water
- 1/2 cup blueberries
- 3-4 strawberries
- 1/2 cup chopped apple
- 1 Tablespoon Organic canola or olive oil.
- 1/2 teaspoon salt
Directions:
- Add the yeast and 1 teaspoon sugar to 2 Tablespoons warm water and mix well. Let stand for 10 minutes or until frothy.
- Boil the remaining water( about 1/3 cup) and add rinsed quinoa to it. Cook until done, about 10 minutes. All of the water might not be absorbed.
- In a blender, puree the apple, strawberries, blueberries with the remaining sugar and flax meal.
- Add the done quinoa to the puree and blend once again. You can skip this step and add quinoa directly to the dough to get the grainy texture.
- In a bowl add the flours, wheat gluten and salt and mix.
- Add in the yeast mixture, oil and fruit+quinoa puree (or fruit and cooked and cooled quinoa)
- Knead the dough for 8-10 minutes, scraping sides every 2-3 minutes if using a stand mixer. add more flour or water in little quantities if needed. As with any fresh fruit/vegetable bread, the fruit gives out a little extra moisture than a normal bread while the dough sits for the rising time. So keep the dough soft and not too sticky. Also, depending on the water content of the fruits, you might need to adjust flour content.
- Spritz the top of dough with some oil spray. Place dough in a covered container in a warm place for 1.5 hours.
- Punch it lightly. For mini loaf pans, divide dough into 2 parts. Knead and shape into a loaf. Use bread flour to help reduce stickyness. Shape by pulling on all sides, or by rolling it out into a rectangle and rolling the rectangle from one side and tucking the other edge under.
- Place loaf in greased mini bread pans. Spritz the top with water and then spritz a little oil spray and cover with damp towel.
- Place it in a warm place or warm oven for 50 minutes.
- Remove towel, spritz top with some water and bake at preheated 35o degrees F for 25 minutes. (35 minutes if baking one bigger loaf)
- Remove bread from pan and let cool for an hour.
- Slice and enjoy as is, topped with the creamy herbed berry topping( vegan cream cheese mixed with mashed berries and herbs), or marmalade, or nut butters, or topped with a tofu scramble!
Sending this bread to healing foods at briciole , original event at Siri.
And the Only Baked Event at Tamalapaku !
A 2 Z Vegetarian Cuisine says
July 13, 2011 at 11:01 pmSIMPLY SUPERB!!!. Loved all the healthy combinations, already bookmarked…cant wait to try it out soon..
3LittleMonkeys says
July 13, 2011 at 11:23 pmWow! This looks yummy. I can’t wait to make it.
VegSpinz says
July 14, 2011 at 1:50 amLooks really delicious and healthy!
Richa says
July 14, 2011 at 2:06 amThanks All!
kaiarose says
July 14, 2011 at 4:55 amSounds wonderful! This bread will be starring in my next batch of French toast :]
tadkapasta says
July 15, 2011 at 3:11 amJam packed bread indeed! Must try this. It looks great.
thekitchenaffaire says
July 15, 2011 at 8:26 pmThats awesome. 😀 Yumm and soft
Richa says
July 17, 2011 at 7:51 pmThank you kalarose, tadkapasta and thekitchenaffair!
Have a fun weekend!
Junia says
July 18, 2011 at 4:39 pmwow! this mini bread loaf with fruit just looks fabulous!!! beautiful recipe! 😀
Rob Reed says
July 19, 2011 at 4:18 amI’ve been looking for a recipe like this! Printed out have to try it, looks amazing! -Rob
Harini says
July 19, 2011 at 4:19 pmThis is an awesome creation! thanks for sending it.
Simona says
August 1, 2011 at 11:48 pmVery nice! I can see how it will be difficult to stop eating one slice after another: too tempting. Thank you so much for contributing to Healing Foods.
ANU says
August 4, 2011 at 4:31 pmawesome reicipe dear…very healthy and berricious…
my first time here…happy to follow you…
http://anuzhealthykitchen.blogspot.com/2011/07/event-berries-strawberry-desserts.html
Chk out my space too for this months Event on Berries – hope to see some recipes from you… and a chance to guest host too!
Richa says
August 5, 2011 at 4:55 amThank you so much Junia, Rob, Harini, Simona and Anu!
Unknown says
January 26, 2012 at 12:04 amattempting this bread as we speak. Is the dough supposed to be really wet?
Richa says
January 26, 2012 at 12:18 am@Unknown, no the dough will be a bit sticky but not wet. Let it rise and add more flour after the first rise to make it handle-able and not too sticky.
The moisture content depends on the the fruits used, so add flour if it is too wet.