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This vegan grape multigrain recipe is a tasty bread alternative, that is perfect for sandwiches
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I made this bread early December, and another few times since then too, when hubbs got a package of ripe juicy huge California Seedless Grapes, ate half the pack and promptly forgot about them for the next few days. You know me, I put all sorts of fruits and veggies in my breads and use them up!
Sometime last month, I took a break from baking breads to try out some new Vegan and Mutigrain options from the market and also try my hand at some gf yeast bread baking. There was obvious comparison of the market breads with my home made breads, And as my kind hubbs so sweetly says about home made breads..
1. They do Not taste like cardboard
2. They do Not break your teeth(my teeth are not super hard walnut cracking machines and some of those 10-15 grains in some breads are just not very chewable or fun, even for hubbs)
3. They hold up very well in Sandwiches and french toasts(hello soggy supermarket bread french toasts)
4. Chewie likes them(he does not like 100% whole wheat cardboard bread. can you imagine that! He will do 5 rollovers even for my burnt bread!, here’s a vid of him doing the rollover, with my mom)
5. The breads are fluffy, soft and muchable by themselves, even when filled with a good amount of whole grains..
6. They do Not taste like cardboard….
Sometime last month, I took a break from baking breads to try out some new Vegan and Mutigrain options from the market and also try my hand at some gf yeast bread baking. There was obvious comparison of the market breads with my home made breads, And as my kind hubbs so sweetly says about home made breads..
1. They do Not taste like cardboard
2. They do Not break your teeth(my teeth are not super hard walnut cracking machines and some of those 10-15 grains in some breads are just not very chewable or fun, even for hubbs)
3. They hold up very well in Sandwiches and french toasts(hello soggy supermarket bread french toasts)
4. Chewie likes them(he does not like 100% whole wheat cardboard bread. can you imagine that! He will do 5 rollovers even for my burnt bread!, here’s a vid of him doing the rollover, with my mom)
5. The breads are fluffy, soft and muchable by themselves, even when filled with a good amount of whole grains..
6. They do Not taste like cardboard….
The addition of fruits adds a mild flavor to the bread and balances out some of the bitterness from some grains and it also helps keep the bread more moist and soft. These breads might not be 100% whole wheat or filled with 20 grains, but there is a good balance in there. You can eat a slice of my bread as is and not get a white carb sugar high! Most of my breads can be found on my Pinterest Bread and buns board here.
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Name any fruit and you will find a bread with it. Blueberries, strawberries, apples are my faves. There’s Beet, Spinach, Pear, carrots, Mango and more in some of my Breads!
I used Arrow head mills 4 grains + flax hot cereal in this loaf. It has barley and rye grits, steel cut oats, cracked wheat and flax. I add my own cooked whole grains sometimes like cooked Quinoa, oats, millet and wheat berries.
Grape Multigrain Sandwich Bread Loaf. Vegan
A tasty homemade bread recipe
Ingredients Â
- 2 cups bread flour
- 1 cup Whole wheat flour
- 1/3 cup millet or sorghum flour, I used millet
- 1 teaspoon vital wheat gluten, optional
- 1/2 cup hot cereal, I used Arrow head mills 4 grain+flax. becomes more than a cup after cooking Use 1/3 cup whole grain cereal, to keep dough more handle-able.
- 1 cup water to cook cereal
- 2 Tablespoons warm water
- 2 teaspoons active yeast
- 1 cup ripe fat organic Grapes
- 2 Tablespoons raw sugar , or equivalent sugar substitute
- 3/4 teaspoon salt
- 1 Tablespoon coconut oil
- 2 Tablespoons organic canola oil
InstructionsÂ
- Cook the hot cereal in double the amount of water on low-medium heat, till the grains are soft(around 10 minutes). Let cool to a warm state. You can also add other cooked grains like Quinoa, barley, millet etc. Add a total 1 cup of cooked cereal.
- Blend the cereal, raw sugar and grapes into a puree and keep ready.
- Warm 2 Tablespoons water and add 1 teaspoon raw sugar and yeast, mix and let sit for 10 minutes or until frothy. (If using stevia, dont add it to yeast mix. Add a teaspoon of flour instead of the sugar, mix and let it get frothy. Add stevia or natural sweetener to the grape mix.)
- In the mixer bowl, add the flours(start with 1.5 cups bread flour), salt and whisk.
- Add in the oils, and yeast mixture and mix a bit.
- Add in the warm grape puree and knead for 6-8 minutes, scraping the sides every 2-3 minutes into a not too sticky and soft dough. Add more bread flour or water if needed.
- Place dough in well greased container. Spritz top with water, cover and let rise for 1.5 hours or until doubled( depends on ambient temperature)
- Take dough out, knead it for a minute using a little more bread flour to reduce the stickyness(the fruit makes the dough stickier because of more moisture)
- Shape into a loaf by pulling on all sides, or by patting dough into a rectangle and rolling it like a jelly roll.
- Place in parchment lined regular bread loaf pan (with seam side down if jelly roll).
- Spritz top with water and then with oil and cover and let rise in a warm place,for 45 minutes or until doubled.
- Bake at 365 degrees F for 40-45 minutes, or until a tap on the top sounds hollow.
- Take bread out of the pan soon after removing from the oven.
- Let cool for an hour before slicing. I usually refrigerate it another hour before slicing for less crumbly slices.
Notes
Nutritional values based on one slice
Nutrition
Calories: 189kcal, Carbohydrates: 32g, Protein: 5g, Fat: 4g, Saturated Fat: 1g, Sodium: 33mg, Potassium: 118mg, Fiber: 2g, Sugar: 4g, Vitamin A: 30IU, Vitamin C: 0.7mg, Calcium: 12mg, Iron: 1.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
This bread is headed to Susan’s Weekly Yeastspotting,Hearth and soul blog hop,Slightly Indulgent Tuesdays,
I used to make bread often, but I never thought to put fresh fruit in it. Dried fruit, olives, garlic, onions, etc., but never grapes. Now I’m trying to avoid gluten and haven’t tried to bake a yeast bread.
Wonderful bread Richa! very innovative with the use of grapes. I loved chewies video, he is a sweetheart.
Yummy Dish…I am gonna make it soon..Bookmarked it..
Aarthi
https://yummytummy-aarthi.blogspot.com/
superlative bake- am bookmarking this
What a perfectly baked loaf…Impressive
Thanks Heidi! I add fruit puree to most of my breads.. it keeps them soft and moist!
Thanks Shannon.. breads are not that difficult. its not necessary to get perfect shapes.. they taste the same in any shape:)
Thanks Keerthana!
Thanka Balvinder.. exactly:) home made are the best! i dont know what the supermarket puts in their cardboard breads:)
I do make breads at home, in fact I made it just yesterday. And it does not taste like cardboard.
Its really interesting to see that you have added grapes in it. I am sure it would be wonderful to eat without anything on it.
This bread not only looks delicious but is healthy too! I have never heard of using grape puree. Great recipe!
This bread is so well shaped. I need more practice in the bread making department. I don’t eat a lot of bread, and I know that I will eat it all if it is sitting around (especially warm out of the oven!).
Wow, what a good looking bread! I’m impressed! I need to experiment more with my bread making. I find a good recipe and then I just make that but I should really try more things. I love that you mixed pureed grapes in! I’ve never seen that before but it sounds yummy.