This bread is dense (as most whole wheat loaves are), but it's moist and tender at the same time. The filling is unsweetened, relying on the natural sugars in dried dates and the berries themselves to cook into a semi-caramelized mash that spreads easily. The dough is loaded with soft bites of rice and just enough ground cinnamon and nutmeg to play up the rest of the ingredients. I'm sending this along (with a happy Canada Day wish) to Susan's YeastSpotting this week.
Canadian Bounty Bread
Serves 16
Serves 16
1 cup fresh or frozen blueberries
1 tbsp diced dates
1/4 cup water
1 cup flour
2 cups whole Red Fife wheat flour
1/4 cup potato flakes
1/4 cup soy milk powder (or skim milk powder)
2 tbsp ground flaxseed
1 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp grated orange zest
1 tbsp instant yeast
1/4 cup brown sugar
1 cup warm water
1/2 cup warm cranberry juice2 tbsp canola oil
1 1/2 cups cooked and cooled wild and brown rice blend (I made my own)
Calories: 163.5
Total Fat: 3.5 g
Cholesterol: 0.1 mg
Sodium: 92.6 mg
Total Carbs: 31.0 g
Dietary Fiber: 2.7 g
Protein: 4.5 g
- Combine berries, dates and water in a small saucepan and place over medium heat.
Cook until berries are very soft, about 10 minutes, then roughly mash the mixture with a fork. Continue cooking until the berries have a jam-like consistency, about 10 minutes. Remove from heat and cool completely before using it (you can also make this 2-3 days in advance and store, covered, in the refrigerator).
- In a large bowl (like these from Chef's Catalog - the Foodbuzz Daily Special), combine flours, gluten, potato flakes, soy milk powder, flaxseed, salt, cinnamon, nutmeg, orange zest and yeast, whisking well.
- In a bowl or measuring cup mix together sugar, water and cranberry juice.
- Stir into the dry ingredients and mix for 5-7 minutes, then cover and allow to rest 5 minutes.
- Beat in the oil and continue kneading 10 minutes. Re-cover and allow to rest 5-10 minutes.
- Turn out onto a lightly greased countertop and knead in the rice mixture - it will all eventually fit, even though it doesn't appear that way!
- Place into an oiled bowl, cover and rest 30 minutes.
- Roll dough out into a rectangle with it's "short" side the length of the loaf pan.
- Spread with an even layer of the blueberry mixture and roll up, jelly-roll style, continuously tucking the edges in to prevent leakage. Place into a greased loaf pan.
- Cover and allow to rise until almost double, about 1 hour.
- Preheat the oven to 350°F.
- Bake loaf 35 minutes, then cover top with foil and bake a further 15 minutes.
Calories: 163.5
Total Fat: 3.5 g
Cholesterol: 0.1 mg
Sodium: 92.6 mg
Total Carbs: 31.0 g
Dietary Fiber: 2.7 g
Protein: 4.5 g
Looks delicious! Canadian cuisine is similar to Minnesota cuisine. Emphasis is typically on Walleye fish, wild rice, and blueberries. Oh and "hotdish" (a colloquialism), which the rest of the U.S. refers to as "casserole".
ReplyDeleteThe bread looks delicious, I love the swirl!
Happy 3rd birthday blog!! My gosh you must have been up early to bake!
ReplyDeleteHappy Canada Day =)
Ooo, this is an even healthier twist on a cran-blueberry style loaf I already love. I think I may have to try this one!
ReplyDelete