Simple, practical, and full of everyday flavour, Mango and Raspberry Wheat Bread! is a vegan, vegetarian American, Vegan bread made with bread flour, or more cups whole wheat flour, and active yeast in about 70 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 40 minutes
  • Total time: 70 minutes
  • Yield: 8
  • Category: Bread
  • Cuisine: American, Vegan

Ingredients

  • 1 cup bread flour
  • 3 or more cups whole wheat flour
  • 2 teaspoons active yeast
  • 1/2 teaspoons dark brown sugar
  • 1 mango (I used honey manila mango 1/2 pureed and 1/2 chopped)
  • 1 cup raspberries
  • 1 cup water
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 2-3 mint leaves crushed

Method

  1. I made the starter this time and let it sit in the refrigerator for a day. For the starter, warm 1/2 cup water and add 1 teaspoon yeast and 1 teaspoon sugar to it and mix well.
  2. Let it sit for 10 minutes or until frothy.
  3. Add 1 cup bread flour to it and mix well.
  4. Keep this mixture in a covered container in the fridge for a day.
  5. For the main dough, warm 1/2 cup water and add 1 teaspoon yeast to it and mix well.
  6. Let it stand until frothy(10 minutes)
  7. Add in the milk, sugar, 1 cup wheat flour, salt and nutmeg and mix well.
  8. Add in the mango puree(1/2 mango) and crushed mint. (You can add more mango puree if to add a more mango taste to the bread!!)
  9. Add in the starter dough which has been brought to room temperature.
  10. Add wheat flour 1 cup at a time and knead into a soft dough.
  11. Place dough in a well oiled container, cover it with plastic wrap and place in a warm oven for an hour or until doubled.
  12. Take the dough out and knead on a well floured surface for 5 minutes.
  13. Add in the chopped mango and raspberries and knead well.
  14. Place this dough in a well oiled bread pan.
  15. Place pan in a warm oven for half an hour.
  16. Bake at 350 degrees F / 180ºc for 30-35 minutes. Spray water twice every 5 minutes in the first 10 minutes of baking.
  17. Tap the bread to see if it makes a hollow sound to confirm that the bread is done.
  18. Cool on rack before slicing!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.