Apple Ginger Bread
Apple ginger bread. A mildly sweet loaf that can be used as sandwich bread, or whenever you need white bread! Vegan Recipe.
Servings: 10 servings
Ingredients
- 1 cup whole wheat flour
- 3 - 3.5 cups white bread flour
- 1/2 cup bran
- 1/2 medium sized apple pureed
- 1 inch of ginger pureed
- 1.5 teaspoons quick rise yeast and .5 teaspoon regular active yeast
- 1/2 cup water use more if needed
- 1/3 cup canola oil
- 1 teaspoon salt
- 1 Tablespoon sugar
- 1 teaspoon lime juice
Instructions
- Warm the water and add yeast to it. Let sit for 10 minutes or until frothy.
- Grease the mixer bowl and add the flours, bran, sugar and salt to it. Start with 2 cups (260g) bread flour and add more later if necessary.
- Puree the Apple and ginger with little water to get a nice smooth puree.
- Add the puree, oil, lime juice and yeast to the flours and give a mix.
- Add in the yeast mixture and knead. Add more flour or water if necessary.
- As with all watery fruits, the fruit will give out more moisture with time, so try to keep the dough a little on the dry side.
- Knead for 10-12 minutes( 2-3 minute batches in mixer with intermittent scraping)
- Place dough in a well oiled container, spray some oil, cover with plastic wrap with enough room to double in size.
- Punch dough down after an hour an half.
- Shape into a loaf by pulling on all sides and tucking it under.
- Place loaf in greased bread pan and cover with kitchen towel.
- Let rise for another 45 minutes.
- Bake at 375 degrees F for 35-40 minutes or until nice, golden and sounds hollow.
- Take bread out of bread pan and cool completely before slicing!
- I store all breads with any fruit in it in the refrigerator and use them within 4-5 days.
Notes
- Nutritional value is based on 1 serving
- Total time does not include 3 hours proving time.
Nutrition
Calories: 264kcal | Carbohydrates: 41g | Protein: 7g | Fat: 8g | Sodium: 235mg | Potassium: 142mg | Fiber: 4g | Sugar: 2g | Vitamin C: 0.6mg | Calcium: 12mg | Iron: 1.1mg