Blueberry Bread
Marie Skogström- 4
- 30 min
- 15 hours 50 minutes
Blueberries add a delightful twist to bread, thanks to both their delicious flavor and distinctive color. They’re just as delicious as they are surprising when served with flavorful cheeses!
3.27/5
382 VotesHere's how:
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1
Mix the ingredients for the polish together. Let it sit at room temperature for about 1 hour, then refrigerate for at least 12 hours—for example, overnight.
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2
Dissolve the yeast in the water, add the flour and the remaining ingredients except for the salt. Knead for 10 minutes on low speed, then add the salt and knead for another 5 minutes.
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3
Let the dough rest in an oiled container for 40 minutes, punch it down, let it rest for 30 minutes, punch it down again, and let it rest for 10 minutes.
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4
Divide the dough into 4 pieces and gently shape them into oblong loaves; dust them with flour and place them with the seam side down.
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5
Let rise for 60–75 minutes. Turn the loaves over and place them on a baking sheet (so they crack open during baking).
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6
Bake at 250 °C on a baking stone or baking sheet for about 25 minutes, until the internal temperature reaches 98 °C. Let the bread cool on a wire rack before serving.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
Day 1 – Polish
- 150 g (1 bag) KronJäst Rye Sourdough
- 100 g (about 2 dl) rye flour, finely ground
- 90 g (about 1.5 dl) all-purpose flour
- 100 g (about 1 dl) water
- 2 dl blueberries, thawed or fresh
Day 2
- 25 g (1/2 packet) KronJäst for Bread, fresh
- 250 g (about 2.5 dl) water
- 820 g (about 13.5 dl) all-purpose flour
- 5 g (about 1 tsp) honey
- 15 g (about 3 tsp) sea salt
The recipe comes from
kronjast.se
