BLOGGER'S VEGGIE FAVES: QUICK BREAKFAST BREAD/ROLLS: dairy-free option, low sugar, high protein

Quick Low-Sugar 'Sweet' Breakfast Bread/Rolls

first posted 2019; updated 12/24

Quick Breakfast Bread: moist & naturally sweet, studded with dates & walnut

This wonderful bread, easily transformed into rolls, is best enjoyed on a slow Sunday morning when every delicious mouthful can be properly appreciated.  

But it is so easy to make, it can also be baked on busy mornings. The household can set off having had, or carrying, a gorgeous nutritous breakfast.  

Most of the preparation can be done the night before.  The fruit needs to be soaked in juice or tea overnight and the dry and liquid ingredients can be measured out and set aside for the morning.  Turn on the oven as soon as you're up, work the butter into the flour, add the drained fruit and wet ingredients. Bang it in the oven and 35-40 mins later: a lovely satisfying irresistable loaf.  

If portable rolls are your goal and mornings are always a terrible rush, everything can be done the night before.  The rolls should be  formed and laid out nicely on a tray.  Either bake them immediately, allow them to cool and wrap individually in foil or cling film before refrigerating.   

If you're baking them the next morning cling film the pre-formed rolls on the baking tray and refrigerate.  As soon as you rise, take them out of the fridge and pre-heat the oven. They'll take 20-25 mins.  

Cooled cooked rolls freeze well if stored in a self-sealing bags or an air tight container.

Spelt flour was used in this recipe; wheat or other flour is fine.  

Organic spelt flour* (67 uses Doves) makes a loaf of incomparable tastiness but Waitrose and Marks & Spencer do own-brand spelt flour.  

The recipe was adapted from Ina Garten, the Barefoot Contessa on the Food Network.

Cost: £3.00'ish (12/24) more for vegan dairy products

Makes: 10-12 slices OR 5-7 rolls

1 9 x 4 1/2 inch/22x11 cm loaf tin

Ingred:

   juice of 1/2 orange or 1/2 teacup cold tea

   75 gm/ 2.75  oz coarsely chopped dates or currants

   

   240 gm/ 8.5 oz flour

   1 tbsp sugar

   1/4 tsp salt

   1/2 tsp baking soda

   zest of one orange

   75 gm/ 2 3/4 oz coarsely chopped nuts

   56 gm/2 oz cold unsalted dairy or plant butter

   200 ml cold buttermilk OR 150 ml dairy or plant yoghurt + 50 ml water (pref) OR 200 dairy or plant milk (67 uses almond) + 1 tbsp vinegar 

   1 egg

Method: