Eggless Tutti Frutti Bread Recipe With Whole Wheat Flour | It is a recipe of soft and light-textured bakery style bread mildly sweet in taste, a healthy choice for sweet bread lovers. It is also popularly known as fruit bread.

Tutti-frutti bread, bun, cake are very famous and remind us of our childhood memories. It is nutritious as well delicious can be enjoyed at breakfast time, evening time with tea or coffee or to satisfy anytime hungers of little one.

Market bought bread are typically made with all-purpose flour but to make it healthier I have used whole wheat flour, a very small amount of semolina. No chemicals or preservatives are used to make the texture light or enhancing flavour.

What is tutti-frutti ot tooti-frooti

Tutti frutti has also come from the Italian word tutti-frutti means all fruits. Where dried fruits are chopped and flavoured artificially or naturally. But, these tutti frutti are made from raw papaya or watermelon rind which are chopped in small cubicles and then artificially coloured and flavoured. These are mostly used in the bakery in making loaves of bread, buns, cookies, ice creams, rolls or toppings. These stay good for only a few days at room temperature so need to be refrigerated to store them for a longer time.

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Main Ingredients required for making eggless tutti frutti bread

Bread making is not a rocket science but it needs patience as it requires a long process till it gets baked. But you know slow and steady wins the race. We have to follow each step with great care and the result is awesome.

Flour – For making light and fluffy bread, the bakery industries’s first choice for flour is all-purpose flour or bread flour. But from a health point of view, I used whole wheat flour and semolina instead of all-purpose flour. The texture is a little denser from the market bought but better in the taste and nutrition.

Tutti-frutti – Here, I used my homemade tutti frutti (made with watermelon peel) for this eggless sweet bread you can use market bought or can add dried candied fruits, nuts instead to increase its nutrition.

Yeast – I have used instant dry yeast. Although it is not necessary to proof it first before adding to the dry mixture. But i always do proofing to make sure that is working fine.

Custard Powder – I have used vanilla custard powder that imparts a nice lemon colour and provides vanilla flavour. you can use other flavour of custard powder like butterscotch, pista, mango according to your taste. but it definitely plays a great role in this tutti frutti bread recipe.
To make the bread with natural flavours, you can use cornflour in the same amount instead of custard powder. Then add the flavour of your choices like orange juice, pineapple juice or mango juice.

Other ingredients used in the making of eggless tutti frutti bread

Sugar – white powdered sugar is used but can also be replaced with jaggery powder, khandsari sugar, coconut sugar or palm sugar.

Milk powder – I have used skim milk powder that enhance the flavour and sweetness in the bread. It also helps in reducing the sugar content.

Milk – fat present in the milk helps in providing moisture and softness to the bread. I have used toned milk but if you want can use whole milk that will give a richer flavour and buttery texture.

Butter – it is a good choice for making bread. Butter gives a nice aroma and flavour and increase the deliciousness of the bread. Also grease the bread tin with butter it helps easy de-moulding of bread after baking.

This sweet tutti frutti bread is mild in sweetness and do not need to be toasted, it tastes delicious as it is.

Video of making sweet tutti frutti bread

Important step while making whole wheat bread

While making whole wheat bread we need some points to keep in mind. First, after making dough leave it for 15 to 30 minutes and then start kneading. This step helps in the development of gluten strands in the dough and helps in a good rise. The time for proofing is also slightly more than the all-purpose flour bread.

Step by step preparation of Eggless Tutti Frutti Bread

Proofing of yeast

1. In a bowl, take some lukewarm water, add yeast and very little sugar. Mix and keep on the side for 10 minutes.

2. In another mixing bowl, take flour, suji, custard powder, milk powder, sugar, salt. Mix well. Now add yeast mixture, buttermilk and water little by little to make a sticky dough. Cover this bowl and leave for half an hour.

3. Sprinkle some dry flour on the counter and transfer the dough on it, start kneading. It will be a little sticky in the beginning.

4. After kneading for 4-5 minutes, the dough becomes less sticky. At this point, add butter into it and knead again for 8-10 minutes until it becomes soft, less sticky and spring fast if touch with the finger. Do a windowpane test to check for gluten formation.

5. Give a round shape to the dough. Grease a bowl with little oil and put the dough into it, cover it. Keep it aside until it becomes double in size. It took me around 2 hours. It depends on the weather conditions. In Summers, proofing is done faster than winters.

Baking of tutti frutti bread

6. Now, punch down the dough and roll into a rectangle shape. Sprinkle some tutti frutti on it and shape it into a loaf. Then transfer it to the greased bread loaf pan. Cover it and keep it for the second proofing. It took me around 1 hour 30 minutes.

7. Meanwhile, Preheat the oven at 180 Degrees Celsius for 10-15 minutes. After the second proofing, apply some milk on the top of the loaf and put it in the preheated oven. Bake it for 30-35 minutes.

8. Take out from the oven, de-mould immediately, and apply butter on the top crust. Cool it completely for about 2 hours. Slice into pieces and serve or wrap in a foil or cling film if you want to eat it later.

Serving suggestion

Eggless tutti frutti bread is perfect for breakfast time, evening snack time or to pack in the tiffin for kids. For making it tastier You can serve it with chocolate spread, fruit jams, cream cheese or hung curd spread. This bread also is a good option for taking along for journey time. As it is sweet in taste Kids love this bread more than other plain bread.

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Tips and Tricks

1. Always use a good quality of yeast. Fresh yeast gives the best result but, it is not feasible to store for a long time. Dry active yeast or dry instant yeast is a better choice for household use.
2. Measure the ingredients accurately. 
3. Keep an eye on proofing. Lessor long proofing affects the taste and texture of the bread.
4. Kneading for 13-15 minutes is necessary to get a nice fluffier bread.
5. If tutti frutti is not handy, replace them with nuts or dried fruits. 
6. Preheating of the oven is very important to maintain the temperature required for the baking of bread. 

Recipe card

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