Maple Pecan Blueberry Bread
Maple-infused butter, flax seeds and home-dried wild blueberries add a Canadian flavour to this protein-enriched loaf. A handful of toasted pecans add extra decadence and a light crunch!
INGREDIENTS
NutritionMaple Butter
- 1⁄4
- 1⁄4
Bread
- 4
- 1⁄2cup toasted soy flour
- 1⁄2teaspoon ground ginger
- 1⁄2teaspoon nutmeg
- 2tablespoons whole flax seeds
- 2teaspoons instant yeast
- 1 1⁄3cups whole milk, slightly warm
-
- 1⁄2teaspoon salt
- 2
- 1⁄3cup chopped pecans
- 1⁄3cup dried blueberries, soaked in hot water and drained
-
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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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