Breakfast is one of the most delightful meals of the day and I like to vary it. Recently, I made a loaf bread with raspberry sauce that proved to be perfect for this purpose. Soft and fluffy thanks to the water roux technique, sweetened only with honey and enhanced by an easy raspberry sauce, it’s a perfect mix of lightness and yumminess. It’s a vegan leavened bread since, instead of milk, I use almond drink and, as a fat, I used a special oil, safflower oil, with great beneficial properties.
This loaf bread, however, is perfect for any time of the day, even for snack or appetizer! Like many leavened breads with sourdough, it’s a bit long to make but not difficult and, above all, it can be interpreted in many ways, as I will explain at the end of the recipe.
So, if you’re curious, turn on the mixer and let’s knead!
For other delicious breakfasts, take a look at these links:
- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 12 Pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Summer, Spring, Summer
Ingredients for the Loaf Bread with Raspberry Sauce
- 125 ml water
- 25 g all-purpose flour
- 250 g raspberries
- Half lemon (juice)
- 40 g powdered sugar
- 275 g all-purpose flour (with at least 13 protein)
- 200 g spelt flour (white)
- 130 g sourdough (refreshed and doubled)
- 100 ml water
- 110 ml almond milk (sugar-free)
- 15 g wildflower honey (or sugar)
- 25 g oil (safflower (or other seeds))
- 5 g fine salt
Tools to make the Loaf Bread with Raspberry Sauce
- 1 Small Pot
- 1 Hand Whisk
- 1 Thermometer
- 1 Small Bowl
- 1 Plastic Wrap
- 1 Small Pot
- 1 Spoon
- 1 Food Mill
- 1 Food Mill
- 1 Bowl
- 1 Stand Mixer
- 1 Worktop
- 1 Rolling Pin
- 1 Container
- 1 Brush
- 1 Loaf Pan for Sandwich Bread
Steps
To make the Loaf Bread with Raspberry Sauce, three steps are necessary: prepare the water roux, the raspberry sauce, and finally the dough. I recommend preparing the first two on the day of making the dough if you do the overnight stop in the fridge, as I do. If you do everything starting in the morning, then it’s better to make them the night before because they need to be well chilled.
The water roux is a method that allows dough to be softer starting from a mixture in which the starch has gelatinized. It is not difficult to make.
In a small pot, pour the flour.
Add the water and turn on the heat on very low.
Continuously mix the water and flour with a whisk, letting it thicken and making sure no lumps form.
The mixture should be soft, gelatinous, and should detach well from the sides of the small pot. If you have a thermometer, the water roux is ready when the temperature reaches 149 degrees Fahrenheit. Transfer it to a small bowl and cover with plastic wrap. It must cool completely before being used.
To make the raspberry sauce (or coulis), put the fresh raspberries in a small pot along with the powdered sugar.
Squeeze the half lemon and then turn on the heat to moderate.
Start mixing to combine the three elements. Avoid sticking the mixture.
The raspberries will gradually melt, and some of the liquids will evaporate. When it becomes thick enough, with no visible raspberries, it’s ready for the next step.
With a food mill (or with a sieve and a lot of patience), pass the raspberry sauce to make it as smooth as possible. I add a teaspoon of the “discarded” seeds because I love that texture, but it’s a matter of taste! Set it aside to cool.
Break the sourdough that has been refreshed and doubled, and add the water.
Add the honey. I chose the one from Ercolani Beekeeping, which I received for the DivinMangiando on Tour; it’s organic, and thanks to the company’s location, halfway between the sea and the hills of Tuscia, their product has a special flavor.
Turn on the stand mixer with the beater blade and dissolve the sourdough.
At this point, add the well-cooled water roux and let it blend.
After sifting and mixing the flours, add them a little at a time, alternating with the almond milk. Before proceeding with the additions, wait for the previous liquids to be absorbed. Remove the beater and insert the dough hook.
At this point, take the oil. I used safflower oil, a high oleic oil that I also received for the DivinMangiando on Tour. Extracted from the Carthamus tinctorius plant, it is rich in polyunsaturated fatty acids and is a natural source of vitamins and minerals, ideal for supporting physical and mental balance in a natural and complete way.
Add the oil (even seed or EVO) little by little, letting it absorb well.
Finish with the salt, increase the speed of the mixer, and let it form a dough.
Transfer to an oiled container and let it rest for half an hour. Proceed with three rounds of folds at intervals of thirty minutes to give it structure. Let it rest for another half an hour, then cover it and put it in the fridge for at least 8 hours.
The next day, take it out of the fridge and let it acclimatize. It will grow a little, but it’s not important if it doesn’t, as it still has another rise to do.
On a lightly floured worktop, spread the dough with your hands or with the rolling pin, but gently, without breaking the rising bubbles. Try to spread it, considering the length of the mold.
Using a kitchen brush, spread the raspberry sauce, leaving a little space around.
Add fresh raspberries (but it’s optional).
Gently roll the dough, sealing it both at the sides and at the closure.
Transfer it to the mold previously sprayed with oily release agent, and cover it with plastic wrap or a silicone lid for the final rise.
Once it reaches two-thirds of the mold (or almost to the edge if the mold is smaller than mine), brush it with plant-based milk and then with the remaining raspberry sauce.
Preheat the oven to 428 degrees Fahrenheit and bake it for twenty minutes at that temperature with a hot oven, then lower to 392 degrees Fahrenheit and continue for another 20/25 minutes.
Turn off the oven and leave it inside for another ten minutes with the door open, then take it out and let it cool before unmolding. The Loaf Bread is ready to be sliced and enjoyed!
A gluten-free version of this Loaf Bread is possible, as my colleague and friend Selene from viaggiandomangiando80 shows for our periodic collaboration that you can also find on Instagram on the differences between regular sourdough and rice sourdough. You can find her recipe HERE.
Storage and Suggestions
Once sliced, it will likely appear with a slight separation due to the presence of the sauce. If you don’t like it, below I have put some tips on alternative formations. It keeps covered in the fridge for three/four days. Due to the complete lack of sugar, it is suitable to be eaten for breakfast, perhaps with some nut cream, or accompanying a tasting of cheeses and compotes. If you liked it, come and tell me, I’m waiting for you on Instagram!
FAQ (Questions and Answers)
Can I replace the sourdough?
Sure, it is possible to replace it with any other yeast. Obviously, the timings are very different. Sometimes I use dry sourdough, some from Mulino Colombo, in a percentage between 1 and 2% depending on how long I want it to rise.
Can I shape it in another way?
With this recipe, you can make braids or rolls or babka, but also small stuffed buns!Can I replace the raspberries in the loaf bread with raspberry sauce?
Sure, with any other berry or with strawberries!
