Multigrain Blueberry Bread #BreadBakers

This Multigrain Blueberry Bread is full of nutty flavour from whole grain cereal while a hearty addition of @croftersorganic Wild Blueberry Spread adds a touch of sweetness and authentic fruit flavour. Baked in loaf pans, a slice or two are perfect for breakfast - I suggest toasted and topped with cream cheese and more blueberry spread, but they apparently also work with bacon and eggs!

Toast and jam used to be the absolute best part of a school day morning for me. Quick, easy and as variable as the available toppings in the fridge and pantry, it was a great way to get something in before the 45 minute car ride to school. When we had homemade bread on hand, breakfast was even better - you could not beat the heartiness of a slice toasted golden and topped. 

Now that I'm the principal bread maker in the house, I love playing around with ideas from my childhood as well as flavour combos that just taste awesome. I still had a large amount of blueberry jam left over after making the Butter Pecan Thumbprints and wondered if I could swap it in place of honey in a standard whole wheat bread recipe. The results were even better than I thought - the perfect blend of sweet, fruity and nutty with the multigrain and flax mix, a beautiful toastable crumb and the most delicate purple hue. Thankfully the recipe makes two large loaves because the first one disappeared in a few days!

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.
This month’s event is Breakfast Bread hosted by Zesty South Indian Kitchen

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Multigrain Blueberry Bread

Makes 2 (9x5") loaves

5 tsp instant yeast (I used SAF Gold)

2 cups warm soy milk

1 1/3 cups warm water

6 tbsp blueberry jam (I used Crofter's Wild Blueberry Spread)

3 cups all purpose flour

4 1/4 cups whole wheat bread flour, plus more as needed

1 cup multigrain hot cereal (I used Bob's Red Mill 10 Grain)

2 tbsp whole flax seed

2 1/4 tsp salt

1. Combine the yeast, soy milk, water, and jam in the bowl of a stand mixer fitted with the dough hook.
2. Add the flours, hot cereal and flax and mix for 5 minutes on low speed. 
3. Cover and let rest for 15 minutes.
4. Add the salt and knead for 10 minutes, until the dough is mostly smooth, elastic and clears the sides of the bowl.
5. Cover and let rise for 60-75 minutes, until doubled. 
6. Knock down the dough and divide in two.
7. Grease two loaf pans and heat the oven to 375F.
8. Shape the dough into two loaves and place in the pans. Cover and let rise 45 minutes, until they crest over the tops of the pans.
9. Bake for 40 minutes or 205F internal temperature, tenting with foil for the last part of baking to prevent over-browning.