Whole Grain Blueberry Flax Bread
Blueberries are not often paired with bread unless the fruit is in the form of jam but the combination of whole grain and bread flour blended with ground flaxseed, walnuts, cashews, coconut flour, pecans, dates, vanilla bean, and freeze-dried blueberries makes a wonderful loaf of bread that isn’t just for breakfast. With no added sweeteners, Whole Grain Blueberry Flax Bread is a nutrient dense no-knead loaf that is wildly different and wildly delicious owing to a 1.75 ounce packet of instant hot cereal (Wildway Blueberry Flax Instant Hot Cereal) that gives the bread a subtle blueberry but robust grain flavor and moist texture.
Easy to make, Whole Grain Blueberry Flax Bread simply requires the ingredients be mixed, allowed to rest, and then baked. That’s it. No one will ever guess this professional looking loaf came from a home oven.
Make the dough the night before (following the first three steps of the recipe) and then continue the next morning. The recipe is very uncomplicated but simply requires planning because the dough needs to slowly rise overnight. The dough has a subtle blueberry aroma and a light brown color but when baked, the loaf rises, darkens in color, and has lots of nooks and crannies which makes for an airy moist texture.
Wildway Blueberry Flax Instant Hot Cereal is available at Whole Foods Market and on-line at http://www.wildwayoflife.com for $5.99 a box (with four single 1.75 ounce packets).
Whole Grain Blueberry Flax Bread
1 cup whole grain spelt flour
2 cups bread flour
1.75 ounce packet of Wildway Blueberry Flax Instant Hot Cereal
1 teaspoon salt
1/2 teaspoon yeast
1-3/4 cups warm water
Combine the flours, packet of dry hot cereal, and salt in a large bowl and mix well.
Sprinkle 1/2 teaspoon of yeast on the top of the dry ingredients
Pour 1-3/4 cups of warm water over the top of the dry ingredients and mix with a firm spoon just until blended (the batter will look shaggy).
Cover tightly with plastic wrap and then a kitchen towel. Place in a warm dry place and allow to rest for 12 hours.
Heat the oven to 475 degrees and place a deep casserole pan with a lid (I use a Le Creuset stoneware pan/lid that holds 4 quarts and measures about 14 inches across, 9 inches wide and about 5 inches high with the lid on) in the oven and allow to heat for 30-45 minutes. Virtually any casserole pan with a lid will work (or even two cake pans) as long as there is 4-5 inches in height to allow the bread to rise).
Remove the plastic wrap and towels from the bowl and lightly sprinkle bread flour on the dough. Remove the dough gently and place on a floured board or piece of parchment paper. Fold the dough over a 2-3 times to create a loaf that is rectangular or circular in shape. Gently sprinkle a bit more flour on the top and sides and cover with a dish towel to keep warm. Allow the dough to rest for 45 minutes.
Remove the pan and lid from the oven and spray the bottom of the pan with a non-stick spray. Turn the oven down to 450 degrees.
Carefully lift the dough loaf up and set into the pan, taking caution not to burn yourself (as the pan is hot). Place the lid on the pan to cover the loaf and bake in the oven for 30 minutes. Remove the lid and bake for an additional 10 minutes. The loaf will be nicely browned and cracked. Remove the pan from the oven and then remove the loaf from the pan and allow to cool on a cooling rack or bread rack.