Canadian Bounty Bread
From jo_jo_ba 13 years ago
- 200 minutes to make
- Serves 16
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? See less
Ingredients
- 1 cup fresh or frozen blueberries shopping list
- 1 tbsp diced dates shopping list
- 1/4 cup water shopping list
- 1 cup flour shopping list
- 2 cups whole wheat flour shopping list
- 1 tsp vital wheat gluten shopping list
- 1/4 cup potato flakes shopping list
- 1/4 cup soy milk powder (or skim milk powder) shopping list
- 2 tbsp ground flaxseed shopping list
- 1 tsp salt shopping list
- 1/2 tsp cinnamon shopping list
- 1/2 tsp nutmeg shopping list
- 1 tsp grated orange zest shopping list
- 1 tbsp instant yeast shopping list
- 1/4 cup brown sugar shopping list
- 1 cup warm water shopping list
- 1/2 cup warm cranberry juice shopping list
- 2 tbsp olive or canola oil shopping list
- 1 1/2 cups cooked and cooled wild and brown rice blend shopping list
How to make it
- 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). See Photo
- In a large bowl, 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! See Photo
- 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. See Photo
- 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.
- 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.
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