Blueberry Crunch Bread
Nutritional Info
- Servings Per Recipe: 20
- 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
View full nutritional breakdown of Blueberry Crunch Bread calories by ingredient
Introduction
A recipe adapted from Flavored Breads by Mark Miller, this crusty, yet tender bread is made with wild blueberries, whole wheat flour, yoghurt and both ricotta and cream cheeses! A subtle, but delicious, crunch from organic gingerbread granola just adds to the textural contrast of this loaf, making it a rich, hearty and healthy snack or breakfast. A recipe adapted from Flavored Breads by Mark Miller, this crusty, yet tender bread is made with wild blueberries, whole wheat flour, yoghurt and both ricotta and cream cheeses! A subtle, but delicious, crunch from organic gingerbread granola just adds to the textural contrast of this loaf, making it a rich, hearty and healthy snack or breakfast.Number of Servings: 20
Ingredients
-
4 oz full-fat cream cheese, softened
3 oz whole milk ricotta cheese
1 tbsp sugar
1 tbsp canola oil
1 egg
¼ cup non-fat Greek yoghurt
1 cup warm water
1 tbsp vanilla
zest of 1 lemon
1 tbsp instant yeast
3 cups whole wheat bread flour
1 ¼ cups all-purpose flour
½ tbsp salt
1 ½ cups fresh or frozen blueberries (do not thaw)
1 cup chunky granola cereal (I used Gingerbread Love Crunch from Nature's Path)
Directions
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.