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Prep Time: 0 Minutes Cook Time: 200 Minutes |
Ready In: 200 Minutes Servings: 16 |
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Unlimited Canadian flavours fill this whole wheat bread - from Maritime potatoes, Quebecois cranberries to BC blueberries, Ontario soy and flax, and wild rice, canola oil and red fife wheat flour from the prairies! Read more ! The filling itself has no sweetener other than the dates, but when the produce is this good, who needs sugar? Ingredients:
1 cup fresh or frozen blueberries |
1 tbsp diced dates |
1/4 cup water |
1 cup flour |
2 cups whole wheat flour |
1 tsp vital wheat gluten |
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 juice |
2 tbsp olive or canola oil |
1 1/2 cups cooked and cooled wild and brown rice blend |
Directions:
1. Combine berries, dates and water in a small saucepan and place over medium heat.
2. 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). See Photo
3. In a large bowl, combine flours, gluten, potato flakes, soy milk powder, flaxseed, salt, cinnamon, nutmeg, orange zest and yeast, whisking well.
4. In a bowl or measuring cup mix together sugar, water and cranberry juice.
5. Stir into the dry ingredients and mix for 5-7 minutes, then cover and allow to rest 5 minutes.
6. Beat in the oil and continue kneading 10 minutes. Re-cover and allow to rest 5-10 minutes.
7. 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! See Photo
8. Place into an oiled bowl, cover and rest 30 minutes.
9. Roll dough out into a rectangle with it's short side the length of the loaf pan. See Photo
10. Spread with an even layer of the blueberry mixture and roll up, jelly-roll style, continuously tucking the edges in to prevent leakage See Photo. Place into a greased loaf pan.
11. Cover and allow to rise until almost double, about 1 hour.
12. Preheat the oven to 350°F.
13. Bake loaf 35 minutes, then cover top with foil and bake a further 15 minutes.
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