Maple Pecan Blueberry Bread
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- Ready In:
- 24hrs 50mins
- Ingredients:
- 15
- Yields:
-
1 loaf
- Serves:
- 18
ingredients
-
Maple Butter
- 1⁄4 cup unsalted butter, cubed
- 1⁄4 cup dark amber maple syrup
-
Bread
- 4 cups whole wheat bread flour
- 1⁄2 cup toasted soy flour
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon nutmeg
- 2 tablespoons whole flax seeds
- 2 teaspoons instant yeast
- 1 1⁄3 cups whole milk, slightly warm
- maple butter (above)
- 1⁄2 teaspoon salt
- 2 large eggs, plus 1 yolk
- 1⁄3 cup chopped pecans
- 1⁄3 cup dried blueberries, soaked in hot water and drained
- milk, for brushing
directions
-
Maple butter:
- Combine butter and maple syrup in a small saucepan and cook over medium-low heat until butter melts.
- Continue cooking, stirring occasionally, for 5 minutes.
- Remove from heat and cool completely.
-
Bread:
- Combine the flour, kinako, ginger, nutmeg and flaxseed in the bowl of a stand mixer fitted with the dough hook.
- Add the milk and mix 2 minutes. Cover and let stand 5 minutes.
- Add the maple butter, salt, eggs and yolk and knead on medium-low speed for 10 minutes. Dough will be stiff.
- Cover and let rest 1 hour.
- Punch down and knead in the pecans and blueberries by hand.
- Shape into a loaf and place in a greased 9x5” loaf pan.
- Cover and let rise 1 hour, until the loaf just crests the top of the pan.
- Heat oven to 375F.
- Bake for 50 minutes or until well browned and 190F internally.
- Immediately remove loaf from pan and let cool on rack.
Questions & Replies
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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