When it comes to breakfast, I usually prefer savoury items, for a more substantial start of the day, but from time to time, I do like a nice, aromatic bread and a bit of jam. Simple, yet delightful with a cup of strong coffee.
Fragrant raspberries and refreshing, almost floral, white wine combine perfectly into one neat swirl of delightfulness, with as many layers as you like. It would be perfect even as a plaid or in a simpler, bubble bread form.
I like to keep my breads fairly neutral when it comes to sweetness, mainly because that is how I like them, but I also find they toast more nicely that way. However, if you like breakfast breads on the sweeter side, do increase the amount of sugar a bit, or serve it with a spot of dandelion honey or maple syrup.
On a final note, if you only want a hint of raspberry flavour, feel free to reduce the amount of the freeze-dried fruit. It will be delicious either way, so do adjust it to your preferences fully.
Ingredients
350 grams plain flour
1 teaspoon salt
120 millilitres warm water
90 millilitres unfined white wine
20 millilitres vegetable oil
50 grams granulated sugar
20 grams fresh yeast
½ teaspoon vanilla bean paste
½ teaspoon fresh lemon zest
2 tablespoons freeze-dried raspberry powder
Preparation
Take a large bowl, pour in the water, wine, and oil, and mix lightly. Add in the sugar and crumbled fresh yeast, mix well so it starts to dissolve, and then let it stand until activated and fragrant, about 10 minutes. When the yeast is ready, add in the vanilla and the lemon zest, and mix well.
Sift in half of the flour and the salt, and mix well with a wooden spoon. Once a sticky batter starts to form, sift in the rest of the flour, and proceed to knead with your hands, either in the bowl or on the work surface, for 3-5 minutes, until the dough is smooth and elastic. Let it rest for about 10 minutes, covered.
Divide the dough ball into two parts, add in the freeze-dried raspberry powder to one half, and knead it through. If you find the powder to be too dry, or the dough not absorbing it well, add a teaspoon or two of white wine, and knead patiently. Place both dough pieces into a large bowl, cover it, and let them rest and rise for about an hour.
Once the dough is ready, turn it out onto a lightly floured work surface and roll out both halves to about 5 millimetres in thickness. Stack the dough pieces together, slice into two, and stack again. Either proceed to roll it into a tight roll, or continue slicing and stacking, for a more marbled effect. When the dough is rolled, gently dampen the free edge with some cold water, so the roll holds together.
If necessary, tuck the ends underneath the roll, and place it into a small loaf tin (9x18 cm) lined with baking parchment. Cover the top with a clean kitchen towel, and let the dough rise for another 30 minutes. Once risen, generously mist the dough with cold water, and bake it in a preheated oven, at 200˚C, for about 25-30 minutes, until baked and nicely browned. Let it cool down to room temperature, and serve. Yields one small loaf.
