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Whole Wheat Blueberry-Nut Bread

 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

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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).
Nutritional 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.