Ingredients
The following ingredients have 10 Servings
- 1.5 cups bread flour
- 1/4 cup wheat flour
- 1/4 cup hot cereal mix ((ArrowHead mills 4 grains + flax))
- 1.5 teaspoons quick rising yeast
- 1/2 cup warm water
- 1 teaspoon vital wheat gluten
- 2/3 cup ripe mango puree
- 1/4 teaspoon cardamom powder ((cardamom is quite a potent taste, so add more or less by taste))
- 1/2 cup raisins
- 2 tablespoons oil
- 1/2 teaspoon salt
- 3 tablespoons raw sugar
- oil spray for greasing
Instruction
- Bring 1/4 cup (60ml) water to a boil and add the hot cereal mix. Cook for 4-5 minutes.(Add more water if the cereal use up all and is not tender, depends on the grains)
- Let this mixture cool to a warm state and add yeast and sugar to the mix. Add in half cup bread flour and mix well. Add a teaspoon or 2 more warm water to make into a sticky mix.
- Let this mixture sit for half an hour.
- In a large bowl, Add in the bread flour, wheat flour, salt, cardamom powder and mix well.
- Add in the yeast dough mixture, oil and mango puree and mix well.
- Knead into a soft dough. Add more bread flour or water if needed to make a soft not too sticky dough.
- Place dough in a well oiled container. Spray oil on top and cover with heavy towel and let sit in a warm place for 1.5 hours or until doubled.
- Punch dough a little, add in the raisins and fold and shape(flatten and roll) into a roll.
- Place dough in bread pan or round pan and score the top. Spritz top with water, then with oil.
- Cover with heavy towel and let rise for 40 minutes.
- Remove towel, spritz top with water and bake at 375 degrees F for 15 minutes.
- Reduce temperature to 350 and bake for another 15 minutes.
- Remove bread from pan and cool for an hour before slicing!
- Enjoy with hot masala tea or a snack!
