Roti Buah Kering (Tiada Gula Tambahan, Persediaan 10 Minit)

ini Roti Buah Kering is a no-added-sugar, egg-free, dairy-free, sweet, dense bread loaded with dried fruits and packed with nutrients, fiber, and vitamins.

Isi kandungan

+ Lihat Lagi- Lihat Kurang

Walaupun keseluruhan resipi ada di bawah, jangan terlepas semua petua saya di bahagian bawah, termasuk pertukaran bahan, petua memasak saya dan gambar langkah demi langkah!

Roti Buah Kering

ini Roti Buah Kering is a no-added-sugar, egg-free, dairy-free, sweet, dense bread loaded with dried fruits and packed with nutrients, fiber, and vitamins.

5 daripada 13 undi

Cetak ULASAN Jimat Diselamatkan!

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Masa persediaan: 15 minit minit

Masa Masak: 25 minit minit

Jumlah masa: 40 minit minit

Kursus: Sarapan, Pencuci Mulut

Masakan: Amerika, Perancis

Hidangan: 10 keping

Kalori: 168.2 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

1x2x3x

Ramuan

Peribumi AS - metrik

• ▢ 1 ¾ cawan Tepung Naik Sendiri - (nota 1)
• ▢ 1 ½ sudu teh Kayu manis - (nota 5)
• ▢ ½ cawan Susu badam - (nota 2)
• ▢ 2 sudu makan Minyak Zaitun Perisa Ringan - (nota 3)
• ▢ ⅓ cawan Jus Oren - from 1 small orange (note 4)
• ▢ 1 sudu teh Ekstrak vanila

Dried Fruit adds-on (note 6)

• ▢ ½ cawan Kurma Medjool - measured pitted and chopped
• ▢ ½ cawan Prun kering - measured pitted and chopped
• ▢ ⅓ cawan Cranberry Kering
• ▢ ⅓ cawan Kismis Kering

Pilihan

• ▢ 1-2 sudu teh Zest Jingga
• ▢ ½ cawan Kenari - dicincang

arahan

• Panaskan ketuhar hingga 400°F (200°C). Alas dulang pembakar dengan kertas parchment. Sapukan sedikit minyak pada kertas pembakar dengan semburan minyak masak. Ketepikan.
• Chop the pitted dates and prunes and pack the chopped dried fruits in measuring cups to get the amount needed. It doesn't have to be super precise, don't worry if you add a little too much or too less. Set aside
• In a mixing bowl, add the self-rising flour, cinnamon, almond milk, orange juice, olive oil, vanilla extract, the chopped dried fruit from before, dried raisins, and dried cranberries.
• Add optional chopped walnuts and orange zest now if used.
• Use a rubber spatula to stir the ingredients together. The batter is heavy and sticky; that's normal. Stir and press/push with the spatula to bring everything together. When it starts to be difficult to stir, oil your hands with olive oil, and knead a few times – it's sticky, but you should be able to form a dough ball. It means it's not runny; if too wet, then add a bit more self-rising flour to bring the dough together.
• Transfer the sticky dough on the baking sheet.
• Oil your hands again and shape your dough ball into a loaf. The shape you give matters. If it's too tall, it takes ages to bake, which is why you are not supposed to bake it in a loaf pan. Shape your loaf into an 8-inch x 2-inch (20 cm x 5 cm) log.
• Bake the bread for 12 minutes on the middle rack at 400°F (200°C), then decrease the temperature to 350°F (180°C) for 12-15 minutes until golden brown outside and a pick inserted comes out clean.
• Let it cool down for 3 hours on a cooling rack before slicing.

Nota

Nota 1: Or make your own and use 1 3/4 cups of all-purpose flour, in which you whisk in 4 teaspoons of baking powder. This recipe doesn’t work with almond flour, or oat flour. Use my panduan penukaran bebas gluten untuk menjadikannya bebas gluten.

Nota 2: Or any milk you like, including soy milk or oat milk.

Nota 3: Or any light-flavor oil you love, like canola oil.

Nota 4: Or swap for more almond milk if you don’t like orange flavors. Or try mandarin juice.

Nota 5Atau rempah pai labu.

Nota 6: You can swap the big dried fruits like Medjool dates and prunes for figs, apricots, or other varieties of dates. The key is to use fresh dried fruits. If they are old, hard, and dry, you can soak them in hot water for 10 minutes, and drain, pat dry in absorbent paper completely before adding to the recipe, or it will add too much moisture and you will need more flour. Feel free to swap dried raisins, dried cranberries for sultanas, dried strawberries, or others.

Pada Suhu Ambien: Store the bread for 3 days at room temperature in an airtight box or 5 days in the fridge.

Mod Ketuhar: Saya menggunakan mod kipas (perolakan). Jika anda perlu menggunakan mod konvensional, saya cadangkan anda meningkatkan suhu sebanyak 25°F (15°C). Masa membakar sepatutnya sama, tetapi ia mungkin mengambil masa beberapa minit lagi.

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Pemakanan

Berkhidmat: 1keping | Kalori: 168.2kcal | Karbohidrat: 32.3g | Protein: 3.2g | Lemak: 3.4g | Lemak tepu: 0.5g | Lemak tak jenuh ganda: 0.5g | Lemak tak jenuh tunggal: 2.2g | Natrium: 18.6mg | Potasium: 197.7mg | Serat: 2.3g | gula: 9.2g | Vitamin A: 98.8IU | Vitamin C: 4.9mg | Kalsium: 32.3mg | Iron: 0.5mg | magnesium: 15.8mg | Fosforus: 37.4mg | zink: 0.3mg

Bahan dan Pengganti

Anda hanya memerlukan beberapa bahan mudah untuk membuat resipi ini. Berikut ialah cara memilih dan menukarnya.

• Tepung Naik Sendiri – This forms the base of your bread, already containing baking powder that helps it rise. If you don’t have self-rising flour, you can easily make your own by whisking all-purpose flour with baking powder (quantities in the notes of the recipe card). This recipe is designed specifically for this type of flour and won’t work with almond, or oat flours. Use my panduan penukaran bebas gluten untuk menjadikannya bebas gluten.
• Kayu manis – This spice adds a warm, comforting flavor to your bread. You can also use pumpkin pie spices if you prefer a different blend.
• Susu badam – This provides the liquid component for the dough, contributing to its texture. Feel free to use any other plant-based milk you enjoy, such as soy milk or oat milk.
• Minyak Zaitun Ringan – This adds moisture and a subtle richness to the bread. Any other light-flavor oil, like canola oil, works just as well.
• Jus Oren – This provides a bright, citrusy note that complements the dried fruits. If you don’t care for orange flavor, you can swap it for more almond milk or even mandarin juice.
• Ekstrak vanila – This enhances the overall flavor profile of the bread, adding a touch of warmth and sweetness.

While you can pick any dried fruits you like (or have), here are my recommendations for a balance of flavors and textures.

• Kurma Medjool – These provide natural sweetness and a soft, chewy texture. Remember to pit and chop them before measuring. You can swap these for other large dried fruits like figs or apricots.
• Prun kering – These contribute natural sweetness, moisture, and a dense texture to the bread. Like dates, chop and measure them after pitting.
• Cranberry Kering – These add a tart, fruity zing that balances the sweetness of the other dried fruits. You can swap these for sultanas, dried strawberries, or other small dried fruits.
• Kismis Kering – These offer another layer of natural sweetness and chewiness.

How to Make Dried Fruit Bread

This recipe is super simple to whip up, here’s how in a few pictures.

Chop the dried fruits into small pieces.

Combine the dough ingredients in a bowl.

Incorporate the dried fruits into the dough.

Shape the bread and bake it for 12 minutes at 400°F (200°C).

Petua Membakar Carine

Izinkan saya berkongsi beberapa petua lagi untuk roti yang sempurna.

• Perkara Bentuk – Do not bake this bread in a traditional loaf pan. Its dense nature means it needs to be shaped into a log, no taller than 2 inches (5 cm), directly on a baking sheet. This ensures it bakes evenly and avoids a gummy, undercooked center.
• Chop and Measure – For best results, chop your larger dried fruits like dates and prunes first, then pack them into your measuring cups. This ensures you get the right amount and consistent pieces.
• Fresh Dried Fruits are Best – Use fresh, pliable dried fruits. If your dried fruits are old, hard, or overly dry, soften them first by soaking them in hot water for about 10 minutes. Then, drain them thoroughly and pat them completely dry with absorbent paper to avoid adding excess moisture to your dough.
• It’s Sticky! – The dough for this bread is naturally heavy and sticky. That’s completely normal! Don’t be afraid to oil your hands and knead it a few times to bring it together into a manageable ball.
• Customize Your Fruits – Have fun swapping out the dried fruits to create different flavor combinations. Dried mangoes, figs, apricots, sultanas, or even dried strawberries are all excellent choices.
• Perubahan Suhu – Pay attention to the two-stage baking temperature. Starting hotter helps the bread set, and then reducing the temperature ensures it cooks through without over-browning.
• Don’t Substitute Flour – This recipe specifically uses self-rising flour (or a homemade version with all-purpose flour and baking powder). Do not substitute with gluten-free, almond, or oat flours, as the results will not be the same.
• Rempah – While cinnamon is called for, feel free to experiment with other warm spices like pumpkin pie spice to change up the flavor profile of your bread.

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