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Lively Linseed Blueberry Boost and Nut Bread

Almond, milled linseed and sundried organic blueberry bread? Yes please! This recipe is made easy with Lively Linseed's Blueberry Boost. Bake a loaf on the weekend and you'll have brekkie for the week sorted.


Preparation time

20 minutes


Cooking time

2.5 hours (1 hour and 20 minutes proving, 1 hour and 10 minutes cooking)





1 ½ cups wholemeal flour

90 grams butter

2 tbsp lukewarm water

2 tbsp lukewarm milk

1 ½ tbsp caster sugar

2 tsp dried yeast

A pinch of salt



100g almonds (or your preferred nut) toasted and ground

½ cup Lively Linseed Blueberry Boost

½ cup caster sugar

½ cup crushed cake crumbs

1 egg

2 teaspoons of cold water

The grated rind of one small orange



  • Grease and flour a 23x11cm baking tin. Cream the yeast with a pinch of the sugar; the water and the milk. Set aside until foamy. Sift the flour and salt into a mixing bowl, rub in the butter, add the remaining sugar, and make a well in the centre.
  • Pour the yeast liquid into the flour and mix thoroughly together. Knead on a floured board, until the dough is smooth and firm. Place in a lightly oiled bowl, and cover with a damp cloth. Leave in a warm place until the dough has doubled in volume, for approximately one hour.
  • Mix the filling ingredients together. Turn the dough out onto a lightly floured surface, knead the dough lightly and roll into a 40x20cm rectangle. Spread the filling over the dough and roll firmly from the short side. Place into the prepared tin, cover with a light cloth and leave in a warm place for 20mins. Preheat the oven to 200 Degrees C.
  • Bake the bread for 20 minutes, then reduce the temperature to 160 Degrees C and bake for a further 50-55 minutes. Turn the bread onto a rack. While still hot brush with butter and sprinkle lightly with crushed sugar. Allow to cool.