This beautiful wholewheat fruity saffron bread will be perfect for the upcoming festive season, or for that matter, any season.
The temperatures have gone for a nosedive in our part of the world. We woke up to some hard frost yesterday morning and last night, there was snowfall. Unlike many parts of the UK, we had a light covering of snow. The scene was still beautiful this morning.
I find baking bread very therapeutic; the making of the dough, the kneading, the shaping etc; don’t mind them at all! And to have the beautiful flavours wafting from the oven as the bread bakes, especially on a cold day is a joy!
This fruity saffron bread is made with plain whole wheat flour (atta). It is flavoured with saffron and some other spices, and studded with raisins and cranberries.
Slice, spread a little butter and enjoy!
Continue reading for the full, printable recipe for this wholewheat fruity saffron bread!
All the baked bread recipes on this website can be found here.
You might also like to try the following recipes from this website-
Subscribe to Sunita’s World – life and food! to receive updates on latest posts, tips and recommendations straight to your inbox! Simply fill in the details below. Thank you!
On another note, if you try any recipe from this website, do take a photo and tag me on instagram @sunita_bhuyan. I would love to see your creations! Also, do connect on other socials too; links to all my socials are given below-
STAY CONNECTED:Recipe card-
Wholewheat fruity saffron bread
Ingredients
- 2¼ cup warm milk
- 2 tsp fast action dried yeast
- ¾ tsp saffron strands
- 2 tbsp softened butter
- 4 cups plain whole wheat flour (atta) + extra for dusting
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 2½ tbsp raw cane sugar
- ⅓ tsp salt
- a handful of raisins and cranberries, mixed (can use a bit more if you like)
Instructions
- In a bowl, mix together the milk, yeast and saffron and keep aside for 10 minutes.
- In another bowl, rub together 3½ cups of the whole wheat flour, cinnamon, nutmeg, butter, salt and sugar.
- Make a well in the centre of the flour mixture and tip in the milk mixture.
- Mix in; the mixture will be very sticky at this stage.
- Gradually incorporate the remaining ½ cup of the whole wheat flour; keep mixing and kneading.
- Turn the dough onto a well floured surface and knead for 5-7 minutes or till the dough is smooth and elastic.
- Shape the dough into a round.
- Place the dough in a lightly oiled bowl and cover with an oiled plastic wrap.
- Let the dough rest for 1-1½ hours or till doubled in volume.
- Knock down the dough and knead in the raisins and cranberries.
- Shape the dough into a ball. Flatten the ball lightly to about 7-8 inches in diameter.
- Transfer the dough to a lightly floured tray.
- With your thumb, index and middle finger, make a depression in the middle.
- With a sharp knife, make a few vertical cuts all around; not all the way down.
- Cover with an oiled plastic wrap and let it rest for at least ½ an hour or till doubled in volume.
- Pre heat the oven at 200 deg C.
- Raise the temperature to 220 deg C. Place the tray in the centre of the oven and bake for 10 ten minutes.
- Reduce the temperature to 200 deg C.
- If the top browns too much, place a piece of foil over the top and bake for another 30 minutes. The bottom of the bread should sound hollow when tapped.
- Remove the bread from the oven and brush with a little melted butter.
- Transfer to a rack to cool completely.
- We enjoyed slices of the bread with some butter spread over.
You might also like to try the following recipes from this website-
Until next time,
Sunita
STAY CONNECTED: