Simple, practical, and full of everyday flavour, This Blueberry Almond Bread is a vegan, vegetarian American bread made with cups bread flour, whole wheat flour, and ground raw almonds in about 55 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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.