Blueberry Crunch Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
4 oz full-fat cream cheese, softened3 oz whole milk ricotta cheese1 tbsp sugar1 tbsp canola oil1 egg¼ cup non-fat Greek yoghurt1 cup warm water1 tbsp vanillazest of 1 lemon1 tbsp instant yeast3 cups whole wheat bread flour1 ¼ cups all-purpose flour½ tbsp salt1 ½ cups fresh or frozen blueberries (do not thaw)1 cup chunky granola cereal (I used Gingerbread Love Crunch from Nature's Path)
In the bowl of a stand mixer, beat together the cheeses, sugar, oil, egg, yoghurt, water, vanilla and lemon zest until well combined.
Add the yeast, flours and salt and knead with the dough hook for 10 minutes.
Cover and let rise 1 ½ hours.
Punch down and gently but thoroughly knead in the berries and granola.
Shape into a round loaf and place (seam side down) in a greased 10” springform pan.
Cover and let rise 40-60 minutes, until one and a half times it's size.
Meanwhile, heat the oven to 400F.
Bake the loaf 40 minutes. Cool in the pan for 15 minutes before removing the sides and cooling completely.
Serving Size: Makes 1 large loaf, 20 slices
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Add the yeast, flours and salt and knead with the dough hook for 10 minutes.
Cover and let rise 1 ½ hours.
Punch down and gently but thoroughly knead in the berries and granola.
Shape into a round loaf and place (seam side down) in a greased 10” springform pan.
Cover and let rise 40-60 minutes, until one and a half times it's size.
Meanwhile, heat the oven to 400F.
Bake the loaf 40 minutes. Cool in the pan for 15 minutes before removing the sides and cooling completely.
Serving Size: Makes 1 large loaf, 20 slices
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 164.6
- Total Fat: 4.7 g
- Cholesterol: 17.7 mg
- Sodium: 37.2 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 3.1 g
- Protein: 5.5 g
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