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.
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
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.