Whole Wheat Blueberry-Nut Bread Recipe

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Whole Wheat Blueberry-Nut Bread Recipe
Whole Wheat Blueberry-Nut Bread Recipe photo by Taste of Home
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Whole Wheat Blueberry-Nut Bread Recipe

Read Reviews
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Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 1-1/4 hours + rising Bake: 45 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 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 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. Yield: 1 loaf (2 pounds, 16 slices).
Originally published as Whole Wheat Blueberry-Nut Bread in Country Woman August/September 2012, p44

Nutritional Facts

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

  • 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
  1. In bread machine pan, place all the ingredients in order suggested by manufacturer. Select dough setting.
  2. 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.
  3. 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.
  4. 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).
Originally published as Whole Wheat Blueberry-Nut Bread in Country Woman August/September 2012, p44

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Lucy E. User ID: 5627856 124208
Reviewed Aug. 24, 2012

"Because I don't have a bread machine, I had to adjust the recipe somewhat for my stand mixer. I found it dry and suspect that most people will need to add water after the 5 minutes of mixing. In the stand mixer, I add the nuts and cranberries after adding 2 cups of the whole wheat flour. Then I only add enough flour to make the dough the proper consistency for a heavy bread.

I like the flax seed and oatmeal additions to the bread as it is healthier."

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