Close your eyes and taste the juicy and sweet pineapple chunks that melt in your mouth, going perfectly with the full, creamy flavor of coconut. It's easy to imagine yourself on the shore of a beach framed by palm trees and lapped by a crystal sea ... in short, the Hawaiian bread is certainly one of the most delicious ways to start the day. And then it is prepared with unrefined flours, olive oil and yogurt, little brown sugar, fruit and vegetable milk, in this way everyone can taste it, both lactose intolerant and those who have to keep the body weight under control. Breakfast is served and we bet there won't be any left for the afternoon snack!
400 grams of semiwhole grain wheat flour
150 grams of whole wheat grain flour
15 grams of fresh brewer’s yeast
125 ml of coconut milk
180 ml of sugar free pineapple juice
2 slices of pineapple
40 grams of whole cane sugar
2 tablespoons of soy yogurt
2 tablespoons of extra virgin olive oil
1/2 teaspoon of sea salt
Dissolve the yeast in the warm coconut milk. In a separate bowl, pour the milk with the yeast, add the sugar, yogurt, oil, pineapple juice and egg, mix. Cut the pineapple slices into cubes and add them to the mixture. Pour the flour very slowly, stirring to dissolve any lumps. Knead and finally add the salt. Let the dough rest for an hour in a bowl covered with a cloth and protected from drafts. Arrange the dough in a loaf pan and let it rise for another hour. Bake at 190 degrees for twenty minutes. You can serve so or decorate with coconut cream, obtained by whipping the solid part of the coconut milk kept in the fridge, shredded coconut flakes and pineapple cubes.