Maple Pecan Blueberry Bread

READY IN: 24hrs 50mins
SERVES: 18
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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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.
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