Sweet Curried Bread Loaf – A Great Combination of Sweet and Savory

Sweet Curried Bread Loaf – A Great Combination of Sweet and Savory

I was never a bread lover because I grew up on eating rice with every meal, but moving to Colorado made me appreciate the delicious appeal of bread. I always wanted to try and make my own bread, but I was always very intimidated.

I was gifted a bread making kit and decided to try it out! I developed this Sweet Curried Bread Loaf recipe, so I hope you enjoy it because I definitely devoured it!

If you need some Flour Alternative substitution help, then check out my Flour Alternatives post!

The curried bread loaf during the final prove.

THANKS FOR READING

Anyone who has made bread knows how long of a process it can be because you need to wait for the bread to rise and prove. But, there is nothing that tastes better than a fresh homemade loaf of bread! I hope you give this a try because if I can make bread, then I promise you can too, so ENJOY!

–  Janelle

This Sweet Curried Bread Loaf has the perfect balance of sweet and savory to tantalize your tastebuds!

Sweet Curried Bread Loaf

This Sweet Curried Bread Loaf has the perfect combination of sweet and savory to tantalize your tastebuds! Make sure you give the bread enough time to prove, but it is worth the wait!
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Course: Side Dish
Cuisine: Vegan
Keyword: Curried Bread Loaf
Prep Time: 5 hours
Bake Time: 30 minutes
Total Time: 5 hours 30 minutes
Servings: 1 loaf

Ingredients

  • cup Whole Wheat Pastry Flour
  • 1 tbsp Flaxseed Meal
  • ½ tbsp Salt
  • cup Warm Water
  • ¼ tbsp Fast Acting Yeast 1 package
  • 2 tbsp Maple Syrup
  • 1 tbsp Curry Powder
  • ½ tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • ½ cup Raisins

Instructions

  • In a bowl, whisk flour, flaxseed, and salt together.
  • In a large bowl, combine warm water, yeast, agave, curry powder, cinnamon, and ginger. Let this sit for 10 minutes.
  • Slowly add dry ingredients into wet ingredients. Once nearly incorporated add raisins.
  • Knead until no flour remains and form a ball.
  • Transfer to a bowl and cover with a clean kitchen cloth for 2 hours at room temperature.
  • Transfer to the refrigerator and let it sit for another 2 hours.
  • Start to preheat oven to 425°F.
  • Shape the dough into a loaf and place on a baking pan with the seam side down. Cover with plastic wrap and prove for a final 45 minutes.
  • Add 1 cup of water into a pan and place in the oven on the bottom rack.
  • Place the dough in the oven on the middle rack, above the pan with water, and bake for 25-35 minutes.
  • Remove from oven and rest in pan for 5 minutes before transferring to a cooling rack.
Tried this recipe?Mention @nuttinelli or tag #nuttinelli!


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