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Prep time

Minutes

Cook time

Minutes

Serves

Adults

Difficulty

Easy - Med - Hard

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.

Ingredients

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)


Serves

5

 

Dough

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

 

Filling

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

 

Method

  • 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.

Method


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