Easy Moringa Bread Recipe: Healthy & Nutritious Homemade Loaf
Discover a wonderfully healthy twist on homemade bread with our Easy Moringa Bread Recipe. This recipe blends the earthy, nutrient-dense power of fresh moringa leaves (also known as malunggay or drumstick leaves - learn more about moringa's local names and benefits) into a soft, delicious loaf perfect for sandwiches, toast, or enjoying on its own. If you're looking for how to make moringa bread that's both nutritious and simple, you've come to the right place. It's a fantastic way to incorporate the benefits of moringa into your family's diet, popular in regions like India, the Philippines, and parts of Africa where moringa thrives! This is just one of the easy ways to add moringa to your diet.
Recipe Details
- Prep Time: 20 minutes
- Proofing Time: 1 hour 30 minutes
- Bake Time: 25-30 minutes
- Total Time: Approx. 2 hours 25 minutes
- Yield: 1 Loaf (8-10 slices)
Why You'll Love This Moringa Bread
- Packed with Nutrients: Leverages moringa's rich profile of vitamins, minerals, and antioxidants. Explore the surprising benefits of moringa in more detail!
- Surprisingly Easy: Simple steps suitable for bakers of all levels.
- Delicious Flavor: Mildly earthy notes complement the wholesome bread taste.
- Versatile: Great for toast, sandwiches, or as a side dish. Check out our 7-day budget meal plan featuring moringa for more ideas.
- Adaptable: Use fresh leaves or see notes for using moringa powder.
Watch the Recipe
Ingredients
Yeast Activation:
- 1 packet (2 ¼ tsp or 7g) Active Dry Yeast
- ½ cup Warm Water (105-115°F or 40-46°C)
- 1 tsp Sugar or Honey (Optional)
Dough:
- 2 cups Bread Flour (or All-Purpose Flour)
- 1 tsp Salt
- ½ cup Fresh Moringa Leaves (washed, dried thoroughly, finely chopped) - Interested in growing your own? See how to grow moringa.
- 1 tbsp Olive Oil or Vegetable Oil (plus extra for bowl)
For Finishing:
- 1 Egg, beaten (optional) OR 1 tbsp Milk or Melted Butter
Instructions
- Activate Yeast: Combine warm water, sugar (if using), and yeast in a small bowl. Stir gently. Let stand 5-10 mins until foamy.
- Mix Dry Ingredients: Whisk flour and salt in a large bowl.
- Combine: Make a well in flour. Pour in yeast mixture and oil. Mix until shaggy dough forms.
- Knead: On a floured surface, knead 8-10 mins until smooth and elastic.
- Incorporate Moringa: Flatten dough. Sprinkle with chopped, dry moringa leaves. Fold and knead 1-2 mins until distributed.
- First Proof: Place dough in an oiled bowl, turning to coat. Cover tightly. Let rise in warm place ~1 hour, until doubled.
- Shape Loaf: Punch down dough. Shape into a rectangle, roll tightly into a loaf. Pinch seams.
- Second Proof: Place loaf in greased pan (8.5x4.5 or 9x5 inches). Cover loosely. Let rise 30-45 mins.
- Preheat & Prepare: Preheat oven to 375°F (190°C). Brush loaf with egg wash (or milk/butter).
- Score (Optional): Make 1-3 shallow slashes on top.
- Bake: Bake 25-30 mins until golden brown & internal temp is 190-200°F (88-93°C).
- Cool: Remove from pan immediately. Cool completely on wire rack before slicing.
- Serve: Enjoy your healthy moringa bread! Great with Moringa Scrambled Eggs.
Tips for Success
- Water Temp: Use 105-115°F / 40-46°C.
- Flour: Bread flour for chewier crumb.
- Kneading: Ensure dough is slightly tacky, not dry.
- Proofing: Use a warm, draft-free spot.
- Doneness: Use an internal thermometer (190-200°F / 88-93°C).
Variations
- Moringa Powder: Use 1-2 tbsp powder with dry ingredients. Learn how to make moringa powder.
- Seeded: Add 2-3 tbsp seeds with moringa leaves.
- Vegan: Use plant-based oil & milk/butter for wash.
Storage Instructions
- Counter: Airtight container, 2-3 days.
- Freezer: Slice, wrap tightly, freeze up to 3 months.
Frequently Asked Questions (FAQ)
- Q: Can I use moringa powder instead of fresh leaves?
- A: Yes! Use 1-2 tbsp powder mixed with flour. See link above for DIY powder.
- Q: Will the moringa make the bread taste bitter?
- A: No, used moderately it adds a mild earthy flavor. See our main Moringa FAQ.
- Q: Why is my moringa bread dense?
- A: Could be inactive yeast, under-kneading, insufficient proofing, or too much flour.