Blueberry Wheat Bread with a tinge of Strawberry!

Breakfast of the day: Blueberry Bread with Strawberry syrup and Toasted and buttered Roasted Garlic Focaccia

I still have tons of strawberry puree left.. and since the Strawberry bread was a hit, i thought of adding some strawberry to another hit.. blueberry bread!

Ingredients:

• 1 cup bread flour
• 3 cups whole wheat flour
• 2 teaspoons active yeast
• 1/2 cup water
• 1/2 cup milk
• 1 cup fresh or frozen blueberries
• 1/2 cup strawberry puree
• 1/2 cup honey or sugar
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 teaspoon lemon juice

Directions:

1. Warm the water and mix in the yeast. Let stand for 10 minutrs or until frothy.
2. In a large pan, mix in the bread flour, salt and nutmeg.
3. Add the yeast mixture, honey, strawberry puree and lemon juice and mix well.
4. Add in the whole wheat flour 1 cup at a time and knead into a soft dough. Add milk after the first cup of flour.
5. Add in more milk or flour if needed for kneading into a soft dough.
6. Keep dough in a covered, well oiled container, in a warm oven for an hour or until doubled. I usually warm the oven to a 110-120 and keep in the dough container in it.
7. Knead the dough on a well floured surface.
8. Keep again in a covered, well oiled container for half an hour.
9. Add in the blueberries and knead the dough using flour if it is too sticky,
10. Make a loaf and place in 9 inch bread pan or on baking sheet.
11. Place the bread pan covered with a damp towel in a warm oven for half or hour or until it is almost doubled and the risen dough does not fall flat when pressed.
12. Bake bread at 360 degrees F for 25 minutes or until it sounds hollow when tapped.
13. Cool on rack before slicing!

Strawberry Syrup:

Bring to a boil, 1 cup strawberry puree, 1/4 cup sugar and 1/4 cup water. Keep stirring. Simmer for another 5 minutes and the syrup is ready!.

This one is headed for Yeastspotting.