Lemon Blueberry Swirl Bread

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This sweet yeast bread made with whole grain White Whole Wheat flour, plus Milled Flax and Chia Seed has a sunny lemon flavor and plump dried blueberries swirled throughout. A lemon glaze adds the perfect finishing touch.

Ingredients

Directions

Bread machine method:  In the pan of a bread machine, add flour, flax/chia blend, vital wheat gluten, lemon zest, salt, eggs, buttermilk, butter and yeast; run dough cycle, keeping a close eye on dough for the first 5 to 10 minutes, adding extra flour as needed. Turn off machine, close lid, and let dough rise inside until doubled, about one hour.

By hand: In a large bowl, combine buttermilk and yeast; let proof 5 minutes until bubbly. Add  flour, flax/chia blend, vital wheat gluten, lemon zest, salt, eggs, and butter, and mix until a shaggy dough is formed. Turn onto a floured surface and knead about 10-15 minutes, until smoother, more elastic, and springs back when touched. Oil a large bowl and place dough inside, turning to coat lightly. Cover and let rise in a warm place until doubled, about one hour.

Turn risen dough out onto a lightly floured work surface, gently pressing out air bubbles.  Roll and pat dough into a 20 x 12-inch rectangle.  Sprinkle evenly with lemon sugar (below) and dried blueberries.  Beginning at one short end, roll dough tightly into a log; pinch bottom seam to seal. 

Place dough, seam side down, into a 9 x 5-inch bread pan that’s been sprayed with non-stick cooking spray; tuck ends under.  Cover dough loosely with plastic wrap that’s sprayed with non-stick cooking spray. Let rise in a warm place until doubled, about 45 minutes.  Preheat oven to 350°F.

Remove plastic wrap and bake bread at 350°F for 45 to 50 minutes or until golden brown and hollow-sounding, or when an instant read thermometer reaches 190°.  Cool for 10 minutes in pan and then remove to a wire rack to finish cooling. Drizzle glaze over bread when it’s just warm to the touch.  Finish cooling, slice and serve as desired.  Cooled bread will keep in an airtight container for up to three days.

Lemon Sugar

  • 1/3 cup granulated sugar
  • 1 Tbsp lemon zest, grated

Mix together sugar and lemon zest in a small bowl. Use as filling in Lemon Blueberry Swirl Bread.

Lemon Glaze

  • 1/2 cup powdered sugar
  • 1 Tbsp fresh lemon juice
  • 1/2 tsp vanilla extract

In a small bowl, whisk together the powdered sugar, lemon juice and vanilla. Use as glaze on mostly cooled loaf of Lemon Blueberry Swirl Bread



Makes 1 loaf of bread Print this Recipe

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1100 Stevens Avenue, Effingham Illinois 62401