Blueberry Almond yeast Bread Loaf. vegan

It is the time for a blog hop. The #berrylove it is for the month of April! It was supposed to warm up enough, so there would be these fresh vibrant berries all around.. but hello, Seattle did not get that memo. So we have to be happy using the supermarket or frozen berries. I wish it warms up soon and I can go berry picking!

In case you missed it, here is the previous post with some pretty Zebra Swirl cake with home milled Whole Wheat flour, and all about baking with Wheat flours.
 
This delicious and soft Blueberry Almond Bread. 
 
 
It has been a while since I whipped up a bread. So it seemed like a perfect post for today. Some bluueee berries in the bread along with almonds, make this a filling addition to your breakfast or snack. The bread is soft, moist and vibrant and the almonds amp up the nutrition! If you cant eat nuts, addd some cooked quinoa instead.
Find my Vegan yeast bread collection here. which I must warn you, there are quite a few!:)
Also, announcing today the winner of Vegan author and health activist Kathy Freston’s book The Lean! You can catch my interview with her on the post here.
 
KayakingKimmy@gmail.com is the winner! I will email you for your address soon!
 
 
Ingredients: Make 8 by 4 inch loaf
1.5+ cups bread flour
1 cup whole wheat flour
1/2 cup ground raw almonds
3/4 cup blueberries(I used fresh), use wild blueberries for a deeper color
1/4+ cup warm water
2 teaspoons active yeast
2 Tablespoons raw sugar or equivalent sweetener
1/2 teaspoon salt
2 Tablespoons organic canola oil or olive oil
 
Directions:
Add the yeast and 1 teaspoon sugar to 2 Tablespoons warm water. Mix and let it sit until frothy. 10 minutes.
In a stand mixer, add the flours, salt, rest of the sugar and mix well.
Blend blueberries, and 2-3 Tablespoons water, into a smooth puree.
To the flours, Add in the blueberry puree , oil and yeast mixture and knead for 6-8 minutes. Scraping sides every 2-3 minutes. Or knead by hand for 5-6 minutes.
Add more water or bread flour if needed to make a well formed soft dough. The dough might be a little sticky, but should not be wet.
Place dough in well greased container. Spray water on top, cover and let sit in a warm place for 1.5 hours or until doubled.
Take dough out on a working surface. Using a little bread flour, knead for a minute, and then flatten it out into an inch thick rectangle. Roll it up like a jelly roll. Seal the edges. Place the roll seam side down in a well greased or parchment lined bread pan. Spray water on top. Sprinkle a little flour. Cover with a towel and let rise in a warm place for 45 minutes or until doubled.
Bake in pre-heated 365 degrees F for 35-40 minutes.
Remove from bread pan and cool on rack completely before slicing. Store in the refrigerator if not using up the same day. 
 
 
This bread is heading to Susan’s weekly Yeastspotting.. I am co-hosting the BerryLove blog hop with the following wonderful bloggers.
A Little Bit of Everything ~ Roxana ~ @RoxanaGreenGirl
Baker Street ~ Anuradha ~ @bakerstreet29
Baking and Cooking, A Tale of Two Loves ~ Becky Higgins
BigFatBaker ~ Erin ~ @BigFatBaker
Bon a croquer ~ Valerie ~ @Valouth
Easily Good Eats ~ Three CookiesElephant Eats ~ Amy
Georgiecakes ~ Georgie ~ @georgiecakes
Hobby And More ~ Richa ~ @betit19
Java Cupcake ~ Betsy ~ @JavaCupcake
Mis Pensamientos ~ Junia ~ @juniakk
No One Likes Crumbley Cookies ~ TR ~ @TRCrumbley
Oh Cake ~ Jessica ~ @jesshose
Queen’s Notebook ~ Elizabeth ~ @Mango_Queen
Rico sin Azucar ~ Helena ~ @ricosinazucar
Simply Reem ~ Reem ~ @simplyreem
Soni’s Food for Thought ~ Soni ~ @sonisfood
Teaspoon of Spice ~ Deanna ~ @tspbasil
That Skinny Chick Can Bake ~ Liz ~ @Thatskinnychick
The Art of Cooking Real Food ~ Laura ~@TAofCRF
The Wimpy Vegetarian ~ Susan ~ @wimpyvegetarian
Vegan Yack Attack! ~ Jackie ~ @veganyackattack
Vegetarian Mamma ~ Cindy ~ @VegetarianMamma
 
 
 

Comments

  1. says

    I can imagine eating this warm, straight form the oven; my mouth is watering thinking about it. Happy berrylove! I adore blueberries, they’re my favorite fruit and I eat almond butter almost everyday – so this is food haven to me.

  2. says

    Your blueberry bread is gorgeous, and I can only imagine how good it tastes fresh out of the oven. Sending #berrylove your way!

  3. says

    Gorgeous loaf!Love the blueberries in there, such lovely sweet flavor.Your bread recipes are so delicious.Have to try them sometime!Sending you some #berrylove :)

  4. says

    richa, i just love all these vegan breads you make!!! the touch of blueberries is wonderful! i already pinned this the other day :). have a great day!

  5. says

    That looks like a really healthy and yummy bread. I really like how it has blueberries in it. I would never had thought of using blueberries in a bread!

  6. Anonymous says

    Oh wow, that is absolutely beautiful!

    I just had two quick questions. First, about the flour, what exactly is bread flour? Is it white flour? I like to stay clear of any flour that isn’t 100% whole grain. Could I replace that with a different flour, like spelt, or no?

    And also, are 2 tablespoons of sugar absolutely needed? I understand that the yeast needs some sugar in order to function properly, but I was wondering; do you know the minimum amount of added sugar that could be used? I prefer to consume as little added sugar as possible. Thank you so much!

    • says

      Thanks!
      1. Bread flour is a blend of high gluten hard wheat varieties and is coarser than all purpose flour and less coarse than whole wheat flr. You can substitute it out with a “finer” whole grain flour(finer texture than whole wheat ) and add 2-3 teaspoons vital wheat gluten. Though the bread might end up a bit dense.
      2. the sugar just helps get the blueberry taste out a bit. But you can skip it and use only 1 tsp used for the yeast activation in step one. You can either add no more sugar or use equivalent sweeteners like blended dates, agave, stevia etc.

  7. says

    I’ve seen many sweet quick blueberry breads, but this is fabulous!! A yeast bread with fresh berries! Looks wonderful and the texture is perfect. I’m excited to try this. I can imagine toasting the slices, using for french toast…oh my!!

  8. says

    Hello Miss Richa! Thank you for sharing with us your recipe, I’ll definitely try this at home, I was really looking for something new for my kids who always go to school and I really wanted to bring with them my home made recipe as their snacks because I don’t want them to buy anywhere in canteen or outside the school. I have already copied it in my recipe notebook. Thank you so much for this and I’m looking forward for you more recipes to post.

    xo
    cakes bakery in Brooklyn

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