Soft & Moist Whole Wheat Tutti Frutti Bread (No Egg, No Maida)
Eggless Tutti Frutti bread is a recipe of soft and light-textured, mildly sweet in taste, a healthy choice for bread lovers. It is also popularly known as fruit bread.
Ingredients
- 200 gm Whole wheat flour
- 100 gm Fine suji
- 2 tbsp Powdered Sugar
- 2 tbsp Milk powder
- 2 tbsp Custard powder
- ½ cup Toned Milk
- 1 tsp White Vinegar
- 2 tbsp Butter unsalted
- ½ tsp Salt
- ½ tsp Yeast instant dry yeast
- 100-120 ml Water lukewarm
- ¼ cup Tutti fruit
Instructions
- In a bowl, take some lukewarm water, add yeast and very little sugar. Mix and keep on the side for 10 minutes.
- In another 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.
- Then, sprinkle some dry flour on the counter and transfer the dough on it, start kneading. It will be a little sticky in the beginning.
- 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.
- 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.
- 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.
- Preheat the oven at 180 degrees Celsius for 10 minutes. After the second proofing, apply some milk on the top of the loaf and put it in the oven and bake for 30-35 minutes.
- 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 if you want to eat or wrap in a foil or cling film if you want it to eat later.
Notes
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.