Wednesday, October 3, 2012

Wolfberry Wholewheat Bread with dried lychee (枸杞荔枝干全麥面包)

I am sure most of you have visited a bakery store before, particularly those in the mall. I bet you have come across some of those more "exotic" breads they sell there. Like healthy wholewheat, or Oats cranberry etc. Usually these "exotic" breads are expensive! it can cost up to S$3-4 just for 4 slices?! Gosh, you would think they use the very best ingredients....or not? I would always tell myself..."bake it yourself!".  For sure you know you will be using the best / fresh ingredients with no additives. :)

With that, I am quite excited to share with you all today's recipe! You must be wondering what's so exciting about this little old bread. Well, for one I know many bread lovers out there (like me) would love to give this healthy bread a try and save some $$ by baking it yourself. The name of the recipe is quite a mouthful, it's Wolfberry Wholewheat bread with Dried Lychee (枸杞荔枝干全麥面包). :)) "Exotic" enough for you? Lol!
Okay, for the benefit of those that does not know what wolfberry is; Wolfberry is also call goji berry (Chinese "枸杞") which for many years the Chinese has been using it for it's beneficial effects on the body, especially on the eyes. It is sold in the dried form and requires cooking / soaking before consumption. It is packed full of antioxidant and has always been a popular Chinese herbal supplement. Lately it has gain popularity in the United States and some has been incorporating it into their bakes. You can read more about wolfberries here
Another interesting part about this recipe is the dried lychee I used in it. You hear (see) me right, it's dried lychee, not longan. Where in the world do I get dried lychee you ask? Well, all thanks to my dear mum, she has been getting quite a load of these dried lychee from a neighbour friend of hers. When she passed me some, I knew for sure that I had to put them in my bread (in place of raisins). 
These dried lychee are still quite "fresh" as in it is not rock hard, but the meat are still slightly moist and tender, which helps, as I do not need to soak them before using, cool! But of course, if you can't find dried lychee, raisins will be equally good.

Ingredients for Wolfberry Wholewheat Bread with dried lychee (makes 2 loves of 9x5x4)
30g wolfberries
70ml warm water
8g instant active dry yeast
400g bread flour
160g wholewheat flour
60g caster sugar
1 tsp salt
40g milk powder
50g whole beaten egg
225ml water
35g unsalted butter
  • Soak the wolfberries in the warm water and let sit for 20 minutes. When they are soften, blend the wolfberries together with the water to a smooth mixture and set aside for use later.

  • Knead all ingredients of the main dough together (including the wolfberry mixture), except the butter. Knead until soft and smooth and the dough pulls clean from the bottom of the mixing bowl. Add butter. Knead until stretchable and pass the window panel consistency.
  • Put the dough into a big bowl. Cover with cling wrap and let it prove for 30minutes till double.
  • This recipe is enough to makes two 9X5 loaves. So into 6 equal portions. Flatten each portion with your hands to drive the air out. Roll it into square shape, cover and let rest for 5 minutes before shaping.
  • For Loaf: Flatten the dough to drive the air out. Roll each out into a rectangular sheet with a rolling pin. Fold about 2cm from both sides towards the center and roll it out again. Roll the dough up like swiss roll (the width should be the same as the tin) and out them into the mould. Repeat for the rest of the 3 portions to make the other loaf.
  • Let it prove for about 30-45 minutes or until the dough has risen to 80 to 90% of the depth of the loaf tin. You can either cover the lid or bake it open top. Bake in 175C for 30 to 35minutes. Cover with aluminum foil if the top is browning too fast.
Love the bright and natural golden colour of the bread. If I didn't say, you might think this is another pumpkin bread. ;) Although the texture wise is not as super soft as the prefermented dough method, I still enjoy doing a straight dough method once in awhile to save some trouble and waiting.  (^.^)
With the addition of wholewheat flour, this whole recipe becomes even more healthy! You can opt not to add wholewheat flour and replace equal amount of bread flour with it. But you might need to reduce the amount of water by 20-25ml. 

Hope you like this healthy bread recipe I introduce to you today. Isn't about time we treat ourselves better by eating more healthily, right? Not to mention the $$ you save by baking it yourself. ;)

Okay folks, duty calls! Have a good evening!


鲸鱼蓝蓝蓝 said...


ann low said...

A healthy and beautiful bread. I must try this bread for sure :)

Dumpling Love said...

This looks beautiful! Will definitely try it once I get some more wolfberries - just finished my pack this morning!

Mich - Piece of Cake said...

This is such a gorgeous loaf! I love how the blended wolfberries give such a lovely natural colour. Dried lychees are new to me... I wonder if I can find it. I think dried logans would be quite nice with this bread too.

lena said...

good evening bee2, a very asian kind of exotic bread! if these can be sold here, i think easily RM7-8per loaf..just becos it's special and new to the market! yeah, the colour quite like pumpkin bread..i would hv thought it will turn pink! heehee..

Shu Han said...

sharing this with my mum. she's one of those people spending ridiculously large sums on these kinds of bread!

The Sweetylicious said...

Bee, where does your mum stay? Lately my house have got cartons of 10kg dried lychee and my mum give out to our neighbors too! (; I've been eating it. Hahah. Now i can try to make bread (;

Sonia ~ Nasi Lemak Lover said...

Oh, this loaf sound so so healthy , lovely idea to blend Kei chi and the colour does look like pumpkin golden colour. The dried lychee remind me of CNY because my mom will buy this for pai pai, hehehe . Actually I prefer this type of straight method bread, one day I must try this combo!

Edith said...

lovely hue! and fluffy too.

Jo said...

Thanks for sharing your recipe. I tried to bake this bread (with wolfberry and dried lychee) but realised that the recipe calls for only 160g of flour. Was just wondering could there be a typo error?

Honey Bee Sweets said...

Hi Jo, no typo, just accidentally missed out the bread flour. It's updated now, thanks for pointing that out. Happy baking

Angie's Recipes said...

This is definitely a must-bake! Beautiful!

Stella said...

Thank you for sharing this lovely recipe. I wonder which country do you stay that Dried Lychee is so readily available.

Do you have any idea where I can buy Dried Lychee in Singapore?

Thanks :)