Bröd med torkad frukt (utan tillsatt socker, 10 minuters förberedelse)

Detta Bröd med torkad frukt is a no-added-sugar, egg-free, dairy-free, sweet, dense bread loaded with dried fruits and packed with nutrients, fiber, and vitamins.

Innehållsförteckning

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Bröd med torkad frukt

Detta Bröd med torkad frukt is a no-added-sugar, egg-free, dairy-free, sweet, dense bread loaded with dried fruits and packed with nutrients, fiber, and vitamins.

5 från 13 avgivna

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Prep Tid: 15 minuter mins

Tillagningstid: 25 minuter mins

Total tid: 40 minuter mins

Kurs: Frukost, efterrätt

Cuisine: Amerikansk, fransk

Serveringar: 10 skivor

Kalorier: 168.2 kcal

Författare: Carine Claudepierre

TillagningslägeFörhindra att skärmen blir mörk

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Innehållsförteckning

US Customary - metrisk

• ▢ 1 ¾ koppar Självhöjande mjöl - (anteckning 1)
• ▢ 1 ½ teskedar Kanel - (anteckning 5)
• ▢ ½ kopp Mandelmjölk - (anteckning 2)
• ▢ 2 matskedar Mild smaksatt olivolja - (anteckning 3)
• ▢ ⅓ kopp APELSINSAFT - from 1 small orange (note 4)
• ▢ 1 tesked Vanilj extrakt

Dried Fruit adds-on (note 6)

• ▢ ½ kopp Medjool-datum - measured pitted and chopped
• ▢ ½ kopp Torkade katrinplommon - measured pitted and chopped
• ▢ ⅓ kopp Torkade tranbär
• ▢ ⅓ kopp Torkade russin

Frivillig

• ▢ 1-2 teskedar Apelsinzest
• ▢ ½ kopp Valnötter - hackad

Instruktioner

• Värm ugnen till 200 °C. Klä en bakplåt med bakplåtspapper. Smörj lätt pappret med matoljespray. Ställ åt sidan.
• 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.
• Grädda brödet i 12 minuter på mitten av gallret i 200 °C, sänk sedan temperaturen till 180 °C i 12–15 minuter tills det är gyllenbrunt på utsidan och en sticka som sticks in kommer ut ren.
• Let it cool down for 3 hours on a cooling rack before slicing.

Anmärkningar

Anmärkningar 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 guide till glutenfri konvertering för att göra den glutenfri.

Anmärkningar 2Eller vilken mjölk du vill, inklusive sojamjölk eller havremjölk.

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

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

Anmärkningar 5Eller pumpapajkryddor.

Anmärkningar 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.

lagringFörvara brödet i 3 dagar i rumstemperatur i en lufttät låda eller 5 dagar i kylskåpet.

Ugnsläge: Jag använder varmluftsläge. Om du måste använda konventionellt läge rekommenderar jag att du ökar temperaturen med 15 °C. Gräddningstiden bör vara densamma, men det kan ta några minuter längre.

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Kostrådgivning

Tjänande: 1skiva | Kalorier: 168.2kcal | kolhydrater: 32.3g | Protein: 3.2g | Fett: 3.4g | Mättat fett: 0.5g | Fleromättat fett: 0.5g | Enkelomättat fett: 2.2g | Natrium: 18.6mg | Kalium: 197.7mg | Fiber: 2.3g | Socker: 9.2g | Vitamin A: 98.8IU | C-vitamin: 4.9mg | Kalcium: 32.3mg | Järn: 0.5mg | Magnesium: 15.8mg | fosfor: 37.4mg | Zink: 0.3mg

Ingredienser och ersättningar

Du behöver bara några enkla ingredienser för att laga det här receptet. Så här väljer och byter du ut dem.

• Självhöjande mjöl – 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 guide till glutenfri konvertering för att göra den glutenfri.
• Kanel – This spice adds a warm, comforting flavor to your bread. You can also use pumpkin pie spices if you prefer a different blend.
• Mandelmjölk – 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.
• Lätt olivolja – This adds moisture and a subtle richness to the bread. Any other light-flavor oil, like canola oil, works just as well.
• APELSINSAFT – 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.
• Vanilj extrakt – 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.

• Medjool-datum – 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.
• Torkade katrinplommon – These contribute natural sweetness, moisture, and a dense texture to the bread. Like dates, chop and measure them after pitting.
• Torkade tranbär – 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.
• Torkade russin – These offer another layer of natural sweetness and chewiness.

How to Make Dried Fruit Bread

Det här receptet är superenkelt att göra, här är hur man gör med några bilder.

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).

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• Form spelar roll – 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.
• Temperaturförändring – 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.
• Krydda upp det – 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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