Healthy Dessert Recipe
We usually have Wholemeal Bread for breakfast and enjoy them with butter and peanut butter, jam or cheese slices. We prefer whole grain bread over white bread as it has more fibre and we enjoy the grainy texture as well as the aroma of baked whole grains.
Baking recipes for bread, particularly if you want a healthy dessert recipe, would require the use of wholemeal flour instead of white flour. And should you be looking for easy healthy recipes for healthy desserts, for example
bread puddings
, I would recommend you include whole grain bread instead of white, the grainy texture provides the extra bite! 250 ml Warm Milk 1 tsp Fine Sugar 2 tsp Instant Dried Yeast 420 g Wholemeal Flour; sifted 1 tsp Salt 13 g Vegetable Shortening 1 Small Egg; lightly beaten for glaze
Method Stir in sugar into warm milk. Sprinkle with yeast on the surface of the milk. Do not stir. Allow yeast to prove for 15 minutes where the milk will turn frothy. Meanwhile, mix sifted flour and salt. Rub in shortening until mixture resembles breadcrumbs. Create a well in the centre and pour in yeast mixture. Mix the dough and keep kneading on a surface lightly dusted with flour. Knead until dough is smooth, elastic and does not stick to your palms. Cover dough with a clingwrap and leave aside until the dough has risen to about twice its size. This may take about 30 to 40 minutes. Remove clingwrap and knead again until dough is smooth and elastic. Place kneaded dough into greased loaf pan. Cover again with cling wrap and leave to rise until twice its size. Brush beaten egg on top of dough. Bake in preheated oven at 220°C for 10 minutes first before lowering heat to 190°C and bake for another 20 to 30 minutes or until loaf turns golden.
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