In celebration, I decided to capitalize on a few hallmarks of Canadian cuisine to make our weekly loaf of bread. First, I infused some locally made butter with a mixture of Jak
Sliced, toasted and topped with butter (or almost any Toast Topper), the loaf was delicious and hearty... and just Canadian enough to be "I am Canadian" cliche. Time to break out the plaid, Mountie gear and canoes!
Maple Pecan Blueberry Bread
Makes 1 loaf, 18 slices
¼ cup unsalted butter, cubed
¼ cup dark amber maple syrup
4 cups whole wheat bread flour
½ cup kinako (toasted soy flour)
½ tsp ground ginger
½ tsp nutmeg
2 tbsp whole flaxseed
2 tsp instant yeast
1 ⅓ cups whole milk, slightly warm
½ cup maple butter, recipe above (if you want to be “old school” Canadian, use the totally maple-free Map-o-Spread)
½ tsp salt
2 large eggs, plus 1 yolk
⅓ cup chopped pecans
⅓ cup dried blueberries, soaked in hot water and drained
Milk, for brushing
- 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.
- 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.
Amount Per Serving
Total Fat: 7.1 g
Cholesterol: 39.5 mg
Sodium: 34.6 mg
Total Carbs: 28.9 g
Dietary Fiber: 4.6 g
Protein: 6.6 g