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Whole Wheat Blueberry-Nut Bread

This loaf owes its healthy heartiness to a combination of flax seeds and whole-wheat flour. Moist and flavorful, it has a nutty texture that’s great for sandwiches or toast.—Amy Blom, Marietta, Georgia

16 ServingsPrep: 1-1/4 hours + rising Bake: 45 min.

Ingredients

1-1/3 cups water (70° to 80°)
1/4 cup olive oil
1/4 cup honey or maple syrup
1-1/4 teaspoons salt
3/4 cup ground flaxseed
1/4 cup nonfat dry milk powder
3-1/2 cups white whole wheat flour
1/2 cup old-fashioned oats
1/4 cup vital wheat gluten
2-1/2 teaspoons active dry yeast
1/2 cup dried blueberries or cranberries
1/3 cup chopped walnuts, toasted
Additional olive oil

Directions

In bread machine pan, place all the ingredients in order suggested by
manufacturer. Select dough setting.
Check dough after 5 minutes of mixing; add 1 to 2 tablespoons of
water or flour if needed. Just before the final kneading (your
machine may audibly signal this), add blueberries and walnuts.
When the cycle is completed, turn dough onto a lightly floured
surface. Punch down; shape into a loaf. Place in a greased 9-in. x

2 of 2

Whole Wheat Blueberry-Nut Bread (continued)

Directions (continued)

5-in. loaf pan. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 45-50 minutes or until golden brown, tent with
foil after 30 minutes. Remove from pan to wire rack to cool. Brush
top with oil. Yield: 1 loaf (2 pounds, 16 slices).

Nutrition Facts: 1 slice equals 226 calories, 8 g fat (1 g saturated fat), trace cholesterol, 194 mg sodium, 35 g carbohydrate, 6 g fiber, 8 g protein.