If you ask my sister what her favourite bread is, she wouldn’t need to even think for a milli-second. Her answer would undoubtedly be: blueberry bread.
I’m not talking about those sweet loaf type ‘quick breads’ which have a muffin like texture and taste- but an actual loaf of bread that can be sliced up, toasted and smothered liberally with blueberry compote. Thinking about it, you could probably adapt this recipe by filling the actual bread with blueberry compote and renaming it blueberry swirl bread. I might try it out this summer and write a separate post on that!
Anyways the bread itself doesn’t have a strong blueberry flavour but there’s something so moreish about having fresh blueberries being in a bread dough itself. It’s perfect for the summer season when blueberries are in season because one- they’ll be cheaper; two- they’ll be the best quality, and three- it’ll taste a thousand times better. Ok…maybe that was a bit of an overstatement, but you get my drift! 🙂
The ingredients you will need are
- 300g strong bread flour (you can substitute 100g for wholewheat)
- 100g fresh blueberries
- 100g almond milk
- 20g dairy free butter
- 5g fast action dried yeast
- 4g salt
- 15g sugar
- 50g dried blueberries (this is optional but it will give your bread a more prominent blueberry flavour)
- 50g chopped walnuts (you can omit this if you’re going nut-free)
- In a food processer (a nutri-bullet would work best here but as I don’t have one, I used a food processer), blend together the almond milk, sugar and blueberries until smooth.
- Place the rest of the ingredients excluding the butter and dried blueberries with the blended mixture into a large mixing bowl and knead together for approximately 10 minutes until a smooth dough forms. You can always use a kitchen aid here with the dough hook attached.
- Next add the butter and knead for a further 5-10 minutes until smooth and elastic. Place it in a bowl, cover with clingfilm and leave to proof in a warm place until doubled/ tripled in size (approx. 1hr-1hr 30mins). Just saying the longer you proof your bread dough the better so you can always leave the dough to rest overnight in the fridge!
- Once risen, punch your dough and divide into 3 equal balls (about 180g each). Cover and leave to rest again for 10 minutes.
- With each piece of dough, roll out into a rectangle, fold each side into the middle then roll from one end. Pinch the seam together with your fingers. Repeat with the rest of your dough.
- Place the balls of dough next to each other into an 18cm-5cm (1.2 litre) loaf pan. Press down, cover and leave to rise for 30-45 minutes or until doubled in size.
- Preheat your oven to 190C and bake for 30 minutes until golden brown. At 20 minutes I would recommend you to cover your bread with foil to prevent it from over-browning.
- Brush over Apricot Jam as a glaze and leave to cool- but not completely! You want to slice it up when it’s still nice and warm and enjoy it with whatever you fancy. OR if you’re like my, just sister rip off a chunk of the loaf.
It may all sound a bit complicating but you’ll find that the hardest part of making this bread is the waiting process! I’ve got some fresh blueberries that I’d bought yesterday hanging around in my fridge…soooo I guess that’s a sign that I’d better make some!