Mixed Berries Yogurt Sour Cream Bread

I hardly can see any local bakeries selling berry flavour sweet bread. Therefore, to enjoy the berries-nice bread, I only have to bake it in my kitchen. With the convenience of mixed berries yogurt, baking it is simple.

I tried adding blue pea flowers to the dough to enhance the purple tone of the bread. Purple corn powder alone is not "strong" enough to keep the purple hue in the bread. To minimise unnecessary ingredient wastage, I added the entire soaked blue pea flowers to the dough, since the flowers are edible.  Just soak the dried flowers overnight in the fridge, and cut them into small bits before adding to the dough 🌷🌷

Yield: one loaf

Raw dough weight: 648g

Baking pan size: 32x21x3 cm, Ikea long baking pan

Baking temperature:  Preheat oven to 190℃, lower rack, bake at 180℃ for 15 minutes, reduce to 170℃ for 18 minutes, turn off oven and continue to bake for 3 minutes.

Ingredients

245g bread flour

20g superfine wholegrain flour/plain flour

40g raw sugar

8g organic purple corn powder

2g instant dry yeast

50g natural yeast/sourdough, 100% hydration*

29g yudane dough^

20g multigrain soy pulp, optional

1g dried blue pea flower + 10g hot water, soaked overnight in fridge

10g condensed milk

30g sour cream

100g mixed berries yogurt, cold

20g fresh milk, cold 

15g beaten egg

30g cold water, to be added depending on dough condition

3g low sodium salt

20g unsalted butter, softened

some bread flour for sprinkling before baking

* 40 (50)g natural yeast can be replaced by 20 (25)g each of bread flour and water + 1/8 tsp instant dry yeast. Let the mixture stands for about 1 hour or more till double in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use.

^ 29g yudane dough is prepared by combining 15g of bread flour with 15g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, and cool down before use. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap.

Directions

1. Knead the dough following your preferred method. 

For my method, you can refer to my recipe Yudane Milk Bread. After kneading the dough to window pane stage, 

Mix all the dry ingredients together in a mixing bowl.

Cut the soaked blue pea flowers before adding to mixture

Pour in the wet ingredients. Mix into a ball. Rest for 15 minutes

Knead dough using a hand mixer till smoother, mix in salt

Knead in the softened butter.

Knead till the dough become smoother and glossy

Perform "slap & fold" till reaching window pane.

2. Shape the dough into a ball, spray some water over, cover with a lid, and let it proof for about 60 minutes, or till the dough doubles in size.

End o 60-minute proofing 👇

3. Invert the dough onto floured work top. Deflate the dough and divide into 4 portions.

Shape into 4 balls and let them rest for 15 minutes covered.

4. Shape the dough into 4 swiss rolls shape. Please refer to my recipe Pumpkin Milk Bread for the shaping steps 😊

Place the shaped dough into the baking pan lined with parchment paper. 

Spray some water over, and let the shaped dough proof in a closed cold oven for about 55 minutes, or till double in size.

55-minute proofing later👇

5. Start to preheat oven to 190℃ for 10 minutes. 

While waiting, dust some bread flour over the dough. You may want to cut some stencils using parchment paper to create some flour patterns over the crust.

After closing the oven door, reduce and bake at 180℃ for 15 minutes, reduce to 170℃ for 18 minutes, turn off oven and continue to bake for 3 minutes.

6. Remove the bread from the oven, lift the hot bread out of the baking pan

and let it cools over a wire rack.

7. Cut the bread after it has completely cooled down. Enjoy the berries-nice soft bread 😋😋