Strawberry Cauliflower Bread

Ingredients

• 2/3 cups whole wheat flour
• 1 cup bread flour
• 1 teaspoon vital wheat gluten, (optional, for better gluten formation and some extra protein)
• 2 tablespoons raw sugar or equivalent jaggery/agave/maple syrup or other sweetners.
• 1.5 teaspoons active yeast
• 1/2 cup water
• 5-6 strawberries
• 3-4 medium cauliflower florets, (around 2/3 cup chopped)
• 1 tablespoon Organic olive oil
• 1/2 teaspoon cinnamon powder
• 1/2 cup dried unsweetened cranberries, (optional)
• 1/2 teaspoon salt

Steps

1. Mix yeast and 1 teaspoon sugar into 2 Tablespoons warm water. Leave for 10 minutes or until frothy.
2. Puree strawberries, cauliflower, oil, and the remaining sugar in a blender with a little warm water (1/4 cup), or as much as needed for a well-blended puree.
3. Combine wheat flour, 2/3 cup bread flour, wheat gluten, cinnamon, and salt in a bowl.
4. Add the yeast mixture and fruit puree to the flour mixture.
5. Knead for 8-10 minutes by hand or with a mixer. With a stand mixer, scrape the sides every 2-3 minutes. Add small amounts of bread flour or water if needed.
6. Fresh fruit and vegetables release extra moisture while the dough rises, so keep it soft and not too sticky, slightly on the dry side. For a smooth, dryer, less sticky dough, one approach is to knead for 2 minutes, rest for 10-15 minutes, and knead again for 5-6 minutes.
7. For gooey fruit dough, throw it onto the countertop a couple of times, knead normally, then pull and fold; repeat this sequence.
8. Spray a little oil over the dough top and put in a covered container somewhere warm for 1.5 – 2 hours.
9. Punch down lightly, add cranberries, roll up, and knead for a minute. For mini loaf pans, divide into 2 portions. Shape a loaf by kneading and pulling on all sides, or roll into a rectangle, roll from one side, and tuck the other edge underneath like a jelly roll. For buns, cut the jelly roll into equal pieces, roll into balls or pull and tuck under, and arrange on a baking sheet an inch apart.
10. Spray the top with water, then oil spray, and cover with a towel.
11. Leave in a warm place or warm oven for 50 minutes.
12. Take off the towel and spray the top with water. Add sesame seeds if desired, then bake in an oven preheated to 350 degrees F for 20-25 minutes or until hollow-sounding, or 35 minutes for one larger loaf.
13. Take the buns off the sheet and cool on a rack.
14. Pull the buns apart and serve plain or with fresh fruit compote, chutneys, herbed berry cream, marmalade, or nut butters. Tiny slices can also be used for strawberry oat French toasts.