Homemade Bread with a plant twist

I love homemade fresh bread right out the oven! My preference is to multi grain, dried fruits and basically whatever else I fancy. I do love to experiment. Now don’t get me wrong there is nothing wrong with a good ole plain white bread. I also avoid using milk as I don’t tolerate it well, but feel free to use milk if you prefer.

Today as you’ve guessed it, we will be showing you how we make homemade fresh, soft bread with a twist. We will be incorporating dried plant material such as powdered herbs, whole fruit, fruit peels/skin, fruit pulpd and medicinal plants for some downright healthy options.

Dried herb powders

Over the last few weeks we have been drying and powdering a variety of plant matter from fruits, to leaves, peels/fruit skins, seeds and leaves. We started doing this to produce raw material for our sister brands Yaphene and Marapa. However in light of covid-19 and the increased need for more immune boosting foods and also the congestion at the bakeries and supermarkets we’ve decide to retool some of our powders for dietary needs.

As disclaimer i’ll say that making your own bread is actually very simple, and not nearly as complex as you would think. In just over 2 hours you can have your very own bread fresh out of the oven and that’s with 1 hour and 30 minutes of just waiting for it to rise. We live in the tropics where the days can get pretty warm and that helps us

Home made bread recipe:

475g Water
30g Yeast
30g Sugar
160g Butter
10g Salt optional
950g flour
50g plant powder
Chopped dried fruit (I used mango, apples, cranberry that I had on hand.


In a large bowl, dissolve the sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam, this takes about 5 minutes.

If using oil mix into the yeast. Combine the flour, your choice of plant powder and salt. Fruit powder, powdered leaves and powdered seeds can be used.

Add the dry mix and combine. Knead dough until a smooth ball is formed. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk. This should take about 1 hour.

Punch dough down. Cut and shape into rolls and place into two greased cookie pans. Cover and allow to rise for 30 minutes.

Preheat oven to 350°F or 175°C. Butter or oil the tops of the rolls. Add sesame seeds if desired. Bake for 20 – 30 minutes.

A trick i have learned is to tap bread top, if they sound hollow they are done. Cool baked bread in the pan for 10-15 minutes, then overturn pan and turn loaf out onto a cooling rack or folded towel to finish cooling.

Enjoy! Seal left over bread in an airtight container. I never bother with this step as it is rare that we have left overs.

Note: You can substitute the sugar for honey and the butter for and oil. I like sunflower oil.


If you use instant yeast, you can add it directly to your other dry ingredients when making bread. If you use active dry yeast, you’ll need to first dissolve it in warm water before using it in a recipe. For the sake of ease, I just always buy instant yeast. BUT, this recipe works for both!

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