Blueberry Oatmeal Bread
Blueberry Oatmeal Bread is a light and fluffy yeast bread that's terrific for breakfast or as a dinner bread. This easy and delicious homemade bread is made in the breadmaker. It uses canned blueberries, oatmeal and honey and can be ready to bake in about 5 minutes. If you want a change from the heaviness and density of most sweet breads, this amazing bread is for you!
Ingredients
- 15 oz. can blueberries plus liquid
- 3 tbsp. canola or avocado oil
- 2 tbsp. honey
- 1 tsp. sea salt
- 3 1/2 cups bread flour NOT all-purpose flour
- 1/2 cup rolled oats
- 2 tsp. active dry yeast
- 2 tsp. vital wheat gluten
Instructions
- Pour blueberries and liquid into a 2-cup measure.
- Ingredients need to measure a minimum of 1 ½ cups. (Mine was about 1 ¾ cups).
- If less than 1 ½ cups, add water to the 1 ½ cup line.
- Place ingredients in the bread machine pan in the order listed.
- Select Basic bread cycle and start machine.
- Allow bread to rest 15 minutes after baking before removing from oven and brushing top and sides with butter.
- This will prevent the crust from hardening.
- Allow bread to rest 15 minutes longer before cutting down into slices.
- Makes about 14 large slices.
- Makes one (2 pound) loaf.
Notes
NOTE: You cannot substitute fresh or frozen blueberries in this recipe. The bread will not raise properly.
NOTE: Homemade bread has no preservatives so it needs to be refrigerated after 2 days.
NOTE: For a healthier bread, use avocado oil instead of canola oil in the recipe.
NOTE: all-purpose flour does not contain the necessary gluten to bond the ingredients together as well as bread flour. The bread may turn out crumbly. For best results use bread flour.
NOTE: I recommend using Fleischmann's yeast or bread machine yeast in any yeast bread recipe. Red Star yeast just doesn't work as well.
Recipe adapted from Cook's Recipes.
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