Bakers Journal

Features Breads Recipes
Purple Wheat Cranberry/Walnut Bread


February 20, 2009
By John McColl Bakers Journal technical editor

Topics

purple-wheat-breadBetween January and November 2008, 25 per cent of all new food products
launched worldwide were either positioned as trans-fat-free or produced
with no additives or preservatives. Moreover, one in every four
products launched last year was positioned with some sort of health
benefit.

A colourful and antioxidant-rich bread | By John McColl, Bakers Journal technical editor

purple-wheat-breadBetween January and November 2008, 25 per cent of all new food products launched worldwide were either positioned as trans-fat-free or produced with no additives or preservatives. Moreover, one in every four products launched last year was positioned with some sort of health benefit.

The purple wheat bread contains a unique purple colour because of the presence of anthocyanin, a pigment also found in blueberries and known to contain antioxidants that help protect the body from the formation of free radicals. This amazing product is also free from artificial colours, preservatives, enzymes and flavours.

Purple Wheat Cranberry/Walnut Bread

 Ingredients
 kg  g  %
Strong Bakers Flour  10  000  100%
Purple Wheat Bread Base  3  000  30%
Yeast (fresh) +/-  0  300  3%
Water +/-  7  800  78%
Cranberry (optional)  2  000  20%
Walnuts (optional)  1  000  10%

Method (spiral or equivalent)

Mix two minutes slow, seven minutes fast. Give 10-15 minutes bulk. Scale as required and mould. Intermediate proof 10 minutes. Give final mould. Proof and bake as required.

For more information on this and other great recipes, contact John McColl or Puratos Canada at 1-866-495-2840.