| Ingredient | Method |
210g high protein flour 55g low protein flour 3560g Oat Bran fiber 40g sugar 1 tsp salt 100ml carrot juice + 65g blended carrot pulp 25g honey 2 tsp instant yeast + 50ml water 30g butter Filling: Dried raisin / cranberry / apricot Mexico Topping some dessicated coconut | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 20-30 minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 3. Divide the dough into 2 portions, and roll it into 10-15mm thick, Sprinkle the dried raisin/cranberry/apricot over the dough. Roll it up like swiss roll and place in a greased loaf tin. Repeat for the next portion. 4. Leave to proof for second time (about 1-2 hrs). Pipe the mexico topping on top the dough then sprinkle some dessicated coconut. Bake at 180 degree Celsius for 55 minutes. Remove from oven and cool on wire rack. |
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