Moist and Sweet Blueberry Bread Recipe
Homemade Moist Bread Packed with Blueberry Flavor
This is a blueberry bread I made using blueberry powder I had at home. I added blueberry powder along with dried blueberries and dried cranberries, then rolled it up. The finished bread is surprisingly moist and sweet. It’s so delicious on its own that it was all eaten up quickly! Using old sourdough starter seems to have made it even more moist and soft. Let’s make blueberry bread with blueberry powder!
Ingredients (for one 1/2 Pullman loaf pan)
- 238g Bread flour
- 184g Mature sourdough starter
- 25g Blueberry powder
- 7g Salt
- 25g Unrefined sugar
- 10g Milk powder
- 25g Grapeseed oil
- 125~140g Water (adjust as needed for dough consistency)
- 6g Instant dry yeast
- 80g Dried cranberries and dried blueberries
If not using mature sourdough starter
- Total 330g Bread flour
- Total 217~232g Water (adjust as needed for dough consistency)
- Total 330g Bread flour
- Total 217~232g Water (adjust as needed for dough consistency)
Cooking Instructions
Step 1
This is the mature sourdough starter left over after feeding. I stored it in the refrigerator and took it out the night before baking to use at room temperature. It had puffed up a little, but essentially showed no change. If you are not using mature sourdough starter, use a total of 330g of bread flour and about 217g to 232g of water. Adjust the water amount based on the dough’s consistency.
Step 2
Soak the dried cranberries and dried blueberries in lukewarm water for about 10 minutes. After soaking, drain them and lightly coat them with some of the bread flour. This helps prevent them from clumping together during mixing.
Step 3
I used a bread maker for kneading. I added all ingredients except the dried fruits all at once and ran the dough cycle. Once the initial kneading was done, I added the prepared dried cranberries and dried blueberries. Then, I ran the dough cycle again for about 5 minutes during the initial mixing phase, just to lightly incorporate them. This ensures the fruits are evenly distributed without getting crushed. The amount of water may vary depending on environmental factors like temperature and humidity, so adjust it to achieve the desired dough consistency.
Step 4
Once the dough is ready, shape it into a ball and place it in a bowl for the first fermentation. The fermentation is complete when the dough has approximately doubled or tripled in size (about 2.5 times the original volume). This typically takes about 60 minutes at around 30°C (86°F). You can test for readiness by gently poking the dough with a floured finger; if the indentation remains, it’s ready.
Step 5
After the first fermentation, gently deflate the dough and divide it into two equal portions. Shape each portion into a ball and let it rest at room temperature for about 15 minutes. This intermediate proofing, also known as bench rest, helps relax the gluten, making the dough easier to shape. Cover the dough balls with a damp cloth or a large plastic container to prevent them from drying out.
Step 6
Now it’s time for shaping the loaves. Gently press down on the rested dough balls to release any large air bubbles. Roll each piece out into a rectangle using a rolling pin. Flip the dough over so the smooth side is down, and then perform a three-fold fold (like folding a letter). After the fold, roll the dough up tightly from one end to form a log. Pinch the seam firmly to seal it, ensuring it doesn’t open during baking. Shape as desired for your loaf pan.
Step 7
Place the shaped loaves into your prepared loaf pan and let them undergo the second fermentation. The loaves are ready for baking when they rise to about 1 cm below the rim of the pan. This usually takes about 60 minutes at a temperature of 27-29°C (80-84°F). Once proofed, bake in a preheated oven at 180°C (350°F) for about 35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom. Baking time and temperature may vary depending on your oven.
