Wholewheat fruity saffron bread
This beautiful wholewheat fruity saffron bread will be perfect for the upcoming festive season, or for that matter, any season.
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.