The king of fruits is departing for the year, and I hadn’t still bid my adieu. Not that I didn’t try, but at times things just don’t work out. The other day tried making a mango and chocolate combo zebra cake. Within ten minutes of my batter settling in oven, there was power cut. An hour later when the power came and my oven started, I had little hopes of the batter rising, and as expected my cake turned out as flat as a pan cake. Think of all the hard work going down the drain. So just to pep myself up, thought of posting this mango bread instead. This bread gives a much needed twist and break from the regular white and brown breads.
I was going through the long list of recipes in King Arthur flour’s site, bookmarked quite a lot of them, but this needed urgent attention as the mango season was fading away. Made with whole wheat and mango pulp, the dough rose so beautifully, infact dangerously. I think the yeast too loved mangoes. Planning to try the same with pumpkin purée sometime, but only after this season ends.
Recipe taken and modified from KAF recipes:
- Mango purée- 1 cup*
- Butter/oil/ghee-2 tablespoon
- Salt- ½ teaspoon
- Cardamom powder- ½ teaspoon (optional)
- Whole wheat flour- 1 ½ cup
- All purpose flour- ½ cup#
- Vital wheat gluten- 2 tablespoon
- Instant yeast- 1 ½ teaspoon, if using active dry –2 teaspoon
*you can use either canned purée or make fresh from mangoes without adding water. You need not warm it before using, just make sure it is not straight out of fridge.
# change the ratio of WWF: APF according to your preference. Either completely eliminate whole wheat or use both the flours in 1:1 ratio. I got the best results in the above proportion.
Note: since my mangoes were very sweet I didn’t add any extra sugar. You can add if you want to make it sweeter, jaggery would be the ideal choice.
- In a large bowl combine mango purée, sugar and oil mix well.
- If using active dry yeast, first activate it in warm sugar solution. Let it stand for ten minutes before adding it to the purée mixture. If using instant yeast, add yeast to the flour mixture and you need not wait for ten minutes. Read about the handling of yeast in detail here and about kneading of dough here.
- In another bowl combine the flours, salt, gluten, yeast (only if using instant). Mix well.
- Add the flour mixture to the purée –oil mixture in 3-4 increments, stirring with a wooden spoon.
- Using hands incorporate the flour into the purée till its mixed well and forms a smooth dough.Add some milk if the dough feels too hard.
- Allow the dough to sit for 10-20 minutes, before beginning to knead. This allows better absorption of flavor and makes the dough less tacky.
- Knead on a clean surface for 10-15 minutes until the dough is smooth and elastic.
- Grease a caliberated container ( just to know the amount of rise,I used the liquid measuring jar for this) ,rotate the ball of dough in it, so that whole of its surface is greased too.
- Cover the container with a plastic or aluminium foil, or wet kitchen towel. Let the dough rise and double. This may take anywhere between 40-50 minutes depending on the weather.
- Once the dough is doubled, place it on a greased platform, pat it slightly to deflate, roll and shape it into a loaf. Place it in a greased loaf tin.
- Cover the tin and allow the dough to rise again till it doubles. Preheat the oven to 1800 C while you are giving a second rise to the dough.
- Brush the surface of dough with milk or water or egg wash and bake it in the oven for 20-25 minutes at 1800 C.
- Once the crust browns and the bottom sounds hollow after tapping, take the loaf out of the oven, brush the surface with ghee/oil.
- Allow the loaf to cool before slicing.
As of now, I found a perfect way to start my day. A breakfast which at times doubles up as my pre-workout meal. It has whole wheat, fruit pulp and I top it up with more fresh fruits and a drizzle of honey!! Yumm!!!