This Blueberry Almond Bread is a yeast bread loaf. The berries and almonds make this a fantastic bread for french toasts or PB&J Sammies

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Total time: 55 minutes
  • Yield: 12 slices
  • Category: Bread
  • Cuisine: American

Ingredients

Make 8 by 4 inch loaf

  • 1.5 cups cups bread flour
  • 1 cup whole wheat flour
  • 1/2 cup ground raw almonds
  • 3/4 cup blueberries (I used fresh, use wild blueberries for a deeper color)
  • 1/4 cup cup warm water
  • 2 teaspoons active yeast
  • 2 Tablespoons raw sugar or equivalent sweetener
  • 1/2 teaspoon salt
  • 2 Tablespoons organic canola oil or olive oil

Method

  1. Add the yeast and 1 teaspoon sugar to 2 Tablespoons warm water. Mix and let it sit until frothy. 10 minutes.
  2. In a stand mixer, add the flours, salt, rest of the sugar and mix well.
  3. Blend blueberries, and 2-3 Tablespoons water, into a smooth puree.
  4. To the flours, Add in the blueberry puree, oil and yeast mixture and knead for 6-8 minutes. Scraping sides every 2-3 minutes. Or knead by hand for 5-6 minutes.
  5. Add more water or bread flour if needed to make a well formed soft dough. The dough might be a little sticky, but should not be wet.
  6. Place dough in well greased container. Spray water on top, cover and let sit in a warm place for 1.5 hours or until doubled.
  7. Take dough out on a working surface. Using a little bread flour, knead for a minute, and then flatten it out into an inch thick rectangle. Roll it up like a jelly roll. Seal the edges. Place the roll seam side down in a well greased or parchment lined bread pan. Spray water on top. Sprinkle a little flour. Cover with a towel and let rise in a warm place for 45 minutes or until doubled.
  8. Bake in pre-heated 365 degrees F for 35-40 minutes.
  9. Remove from bread pan and cool on rack completely before slicing. Store in the refrigerator if not using up the same day.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.