A colorful and fragrant Saffron Breakfast Bread. Cut into thin slices and toast. A low-sugar version of a favorite treat.
Ingredients
4cupswarm water
1cupAgave Nectar (or honey)
2tablespoonsactive dry yeast
2teaspoonssaffron- finely ground
1tablespoonSea Salt
1stick unsalted butter
1/2cuppine-nuts- toasted
4cupswhole wheat flour
4-5cupsunbleached flour or more whole wheat
Zest of 2 oranges
Instructions
Mix water, syrup, and yeast. Let stand until frothy. Add in the saffron, orange zest, salt and butter. Stir well.
Add half of the flour with the pine nuts, mixing until smooth.
Stir in the remaining flour. Turn out onto a floured board. Knead until smooth and elastic.
Return dough to bowl and cover with a damp tea towel to prevent the dough from drying out. Let dough rise in a warm, draft free place until double in bulk, about 2 hours.
Punch dough down. Divide into 2 equal portions. Spread each into a rectangle.
Roll up into loaves. Seal edges by pinching.
Place loaves in oiled loaf pans. Cover and let rise in a warm draft free place until nearly double, about 40 minutes.
Bake loaves in preheated 375 degree oven for one hour or until tops are browned and the loaves sound somewhat hollow when tapped.
Spa Index Kitchen Notes
Agave is a succulent plant native to Mexico and surrounding countries. The syrup is low glycemic (around 11 – 20 on the glycemic index).
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