Blackcurrant bread loaf

Blackcurrant bread loaf is a sweet yeasted bread loaf that is perfect for breakfast or a snack. Try out this delicious recipe with a very basic yeast bread base.

I have one of my sis in law in Sydney. Though the explanation for how she is related will take immense twists and turns, what unites us is our love for cooking. She is a fabulous home cook who gives me so much confidence in how to bake bread. This yeast-based blackcurrant bread loaf is the result of her confidence. I call it my foolproof bread coz as long as you follow the steps and timing on a sunny day, you really cannot go wrong.

Ingredients for this blackcurrant  bread

Bread flour -bread flour is flour that has a protein content of 12 to 14 per cent. This ensures more gluten and chewier bread. I have used storebought bread flour. I guess you can use all-purpose flour too, but I am unsure of the outcome.
Yeast- I have used dry yeast in this recipe. I have used the leftover fast-acting yeast from making Foccacia bread in this recipe.
Sugar and salt- the yeast needs a substrate and the sugar provides that nourishment. The end bread will not be sweet because of this as it gets broken down to form the carbon dioxide (check proofing below). The salt is the one that flavours and tightens the gluten to create the pockets.
Blackcurrants -the sweet tiny blackcurrant was a lovely addition to this yeast bread. I have used dried blackcurrant in the recipe. To plump them up I soaked them in warm water. You can soak them in apple juice instead for a subtle fragrance.
Of course, you need lukewarm water to knead the dough and activate the yeast.

Proofing the blackcurrant bread

I have followed the two-step proofing process for this blackcurrant bread loaf as it is a yeast bread. This is a part I can confidently talk about thanks to my microbiology background.
The dry yeast packs are actually dried yeast buds. When yeast is fed sugar water,  it starts replicating and growing. This process releases carbon dioxide. The released carbon dioxide is captured in the wheat dough to create the air pockets, which in turn makes the bread airy and light. This process however takes time and is dependent on the room temp. Hence proofing time gives the necessary slow time for the yeast to grow through this process.

Is this bread vegan?

Yeast is a part of fungi and is not considered animal in nature. Hence yeast and yeast-based products are vegan. Therefore this yeast proofed black currant loaf certainly is vegan
The recipe is adapted from the basic bread recipe that she provided. The details of promotions and step by step images are in the recipe card.

What I missed in this recipe?

When I make this loaf again, I will love a dusting of cinnamon before I roll to give it a sweet aroma. Otherwise, it paired wonderfully with a cup of black pepper milk tea.

Storing this bread

It was a small loaf that I attempted so we had the bread just for two days. It stayed perfect in an airtight breadbox on the countertop catering to our tea needs. If you are storing it longer, store it for up to a week in the refrigerator. I seriously doubt if it will stay that long though when people are nibbling throughout the day.

Stay connected

I actually enjoyed making bread this time and constantly reflected back on the tips and tricks she shared. The loaf was perfect for tea and the leftovers made it to the best ever bread pudding. The rest of the blackcurrants made it to the blackcurrant chutney. 

We are always all ears to hear your reviews, twists and turns.  Let us know if you are making the Black currant loaf too. While you are here, do subscribe to get updates as regular as we can post them for you. Tag us @mildlyindian or #mildlyindian with your version of these recipes on all your social media accounts.
See you at the next post and stay safe.