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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
  • Total Time
    Prep: 1-1/4 hours + rising Bake: 45 min.
  • Makes
    1 loaf (2 pounds, 16 slices)


  • 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


  • 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 9x5-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.
Nutrition Facts
1 slice: 226 calories, 8g fat (1g saturated fat), 0 cholesterol, 194mg sodium, 35g carbohydrate (7g sugars, 6g fiber), 8g protein.

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