This months #theRecipeRedux theme was bread- how exciting! It automatically took my memories back to my European holiday to Spain only a few years ago. When I was in Spain I would go for a morning run down to the beach past the pastry shop. As an tourist would do I would look into the window and make a mental note to come back to that spot to try the delicious sweets.
A particular bread that would catch my eye every time was called Roscon De Reyes, a sweet bread adorned with colourful sugared fruit. It would remind me of a Christmas wreath. Roson De Reyes, is not a bread only sold on the holidays. It was more of a summer bread, used to celebrate the end of winter and sold through out the warmer weather. As most things in Europe it has roots back in Roman times where it was used to honour the agriculture god, Saturn.
In my mind, I wanted to create a similar healthier version using the natural beauty of fruit itself without all the extra sugar. I’ve previously made a grape breakfast bread in the past, featured in my Recipes for the Weekend Warrior eBook, which was a great base to start from.
The final product I ended up with was a proper bread dough made with bakers yeast, a fraction of the sugar content and a tone of antioxidants. I have to say goji berries are my least favourite fruit of all time, they sour and uneventful. However, when you couple it with very sweet grapes the flavours really balance out.
I have used this bread in-between meals as a snack with a cup of tea, as a alternative to sweets. Not that I eat sweets, but it was a change to my usual nuts on the go option. The kids might find it easy to take to school for a change. If you are worried about the calorie load you can always cut up the bread in bite size pieces and space them out even more.
It takes a while to make this bread with a few hours of resting time in between, so start early and let me know how you go.
Grape & goji berry bread
- 300g baking wheat flour
- 25g yeast
- 125ml skim milk
- 100g caster sugar, plus 2 tbsp to sprinkle on top
- 75g olive oil spread
- 1 egg whole, 1 egg white
- Pinch salt
- 4 tbsp flaked almonds
- ½ cup grapes halved
- 2 tbsp goji berries
Heat the milk in the microwave for 30 seconds. Activate the yeast by pouring it into the warm milk, make sure the yeast is stirred and dissolved into the milk. Let this mixture sit for 15minutes.
In the mean time, pour the flour into a bowl and make a well in the centre. When the yeast mixture is ready pour sugar and yeast mixture into the well. Using a spatula stir the centre with flour. Add the remaining ingredients and stir to form dough.
Once the dough is sticky, place flour on bench top and knead. Once the dough feels elastic and firm to touch roll it into a ball. Place the ball into a bowl and cover with ling wrap. Move the bowl into a warm place to settle for 2-3 hours, it should increase in size.
After 2-3 hours remove the dough and knead again to remove the air. Roll with a rolling pin to form a flat pizza. Line a tray with a sheet of baking paper, and place the dough on top. Put the dough and tray in a warm area covered with a tea towel to settle again for 30min.
When it’s ready paint the dough with egg white and decorate with grapes, Golgi berries and almond flakes. Place in the oven at 180 degrees for 25minutes. When the edges of the bread is golden brown, remove from the oven and let it cool before cutting it. Serves 16
250 Kcal. 5g Fat. 25g Carbs. 27g Protein, 368mg Sodium. 3g Fiber