Strawberry Blueberry Bread

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  • 1/2 cup warm water
  • 2 Tablespoons raw sugar or maple
  • 1 Tablespoon active yeast
  • 1 cup bread flour
  • 1.25 cups wheat flour (or 1 cup wheat and 1/4 cup sorghum/millet flour)
  • 2-3 Tablespoons wheat flour for dusting
  • 2 Tablespoons oil
  • 4 strawberries
  • 1/4 cup blueberries
  • 2 Tablespoons water
  • 1/2 teaspoon salt
  • About 2/3 cup puree
  • OPTIONAL - Egg Replacer equivalent to 2 Eggs


In a bowl, add 1/2 cup of warm water, sugar and yeast, Mix and let sit until frothy. 10 minutes Add the flours and oil to the yeast mixture. Puree the strawberries and blueberries with 2 Tablespoons of water and salt until smooth. Add the puree to the bowl. Mix well and knead for 5-6 minutes. Add more flour if needed. Spray water on top and cover with a towel. Let the dough sit for 1.5 hours or until doubled. Use 2-3 Tablespoons wheat flour to knead for another minute. Shape into log by pulling on all sides, or by rolling up like a jelly roll. Place with seam side down in parchment lined or well greased bread pan. Spray water on top. Sprinkle oats or sesame seeds. Cover with a towel and let rise for 40 minutes. Bake in pre-heated 370 degrees F oven for 40 minutes. Cool completely before slicing. Store in the refrigerator in airtight container or ziplock.