Blueberry Walnut Bread

Ingredients

The Dough

• 400g (3¼ cups) bread flour
• 50g (¼ cup) granulated sugar
• 7g (2¼ teaspoons) instant yeast
• 8g (1½ teaspoons) fine sea salt
• 170g (¾ cup) whole milk, warm 100-110F (38-43C)
• 50g (1 large) (1 large) egg, room temperature
• 45g (3 tablespoons) unsalted butter, softened
• 30g (1½ tablespoons) honey
• 5g (1 teaspoon) vanilla extract
• 6g (1 tablespoon) lemon zest

Mix-Ins

• 150g (1 cup) fresh blueberries
• 100g (¾ cup) walnut halves, toasted and roughly chopped

Egg Wash

• 50g (1 large) (1 large) egg
• 15g (1 tablespoon) whole milk

Total flour: 400g

Hydration: 62%

Pro tip: Toss the blueberries in a tablespoon of flour before folding them in. This absorbs surface moisture and keeps them from turning your dough into a purple mess during mixing.

Equipment

Method

Toast the Walnuts

Toasting transforms walnuts from flat and bitter to rich and fragrant. Don't skip this step.

1. Toast in the Oven. Spread the walnut halves on a baking sheet in a single layer. Toast at 350F (175C) for 8-10 minutes, shaking the pan once halfway through. They're done when fragrant and slightly darker in color. Let cool completely, then roughly chop.

Tip: Walnuts go from toasted to burned fast. Set a timer and stay close. Once you smell them, they're close to done.

Mix the Dough

This is a lightly enriched dough with just enough sugar, butter, and honey to complement the fruit without turning it into cake.

1. Combine Wet Ingredients. In the bowl of a stand mixer (or a large bowl), combine the warm milk, egg, honey, vanilla extract, and lemon zest. Whisk to combine.
2. Add Dry Ingredients. Add the bread flour, sugar, instant yeast, and salt. Mix on low speed until a shaggy dough forms, about 2 minutes.
3. Knead and Add Butter. Increase to medium speed and knead for 4 minutes. Add the softened butter one tablespoon at a time. Continue kneading for another 5-6 minutes until the dough is smooth, slightly tacky, and pulls cleanly from the bowl. By hand, expect 12-14 minutes total kneading.
4. Fold in the Blueberries and Walnuts. Toss the blueberries in a tablespoon of flour (taken from your measured amount, not extra). Add the floured blueberries and chopped toasted walnuts to the dough. Mix on low speed for 30 seconds, or fold by hand until evenly distributed. Some blueberries will burst. That's fine. It adds color and flavor to the crumb.

Tip: Don't worry about the dough looking purple in spots. Some blueberries will burst during mixing and that's actually a good thing. You'll get beautiful violet swirls in the finished crumb.

First Rise

The dough needs time to develop flavor and structure through bulk fermentation.

1. Transfer and Cover. Place the dough in a lightly oiled bowl. Cover with plastic wrap or a damp towel.
2. Rise Until Doubled. Let rise at room temperature 75-78F (24-26C) until doubled, about 1½ to 2 hours. Use the poke test: press a floured finger into the dough. If it springs back slowly with a slight indent remaining, it's ready.

Wait: PT1H45M

Shape the Loaf

A simple loaf pan shaping keeps things straightforward and gives you perfect slicing bread.

1. Prepare the Pan. Grease a 9x5-inch loaf pan with butter or cooking spray. Line the bottom with a strip of parchment paper for easy release.
2. Shape into a Log. Turn the dough out onto a lightly floured surface. Gently press into a rectangle roughly 8x10 inches. Starting from the short end, roll tightly into a log. Pinch the seam closed and place seam-side down in the prepared pan.

Tip: Be gentle when shaping. You want to keep as many blueberries intact as possible. Aggressive handling will burst them all and you'll lose that beautiful pocket-of-berry effect in the finished bread.

Final Proof

The dough rises in the pan until it crowns about 1 inch above the rim. This is where proofing patience pays off.

1. Proof in the Pan. Cover the pan loosely with plastic wrap or a clean towel. Let rise at room temperature until the dough crowns about 1 inch (2.5cm) above the rim of the pan, about 45 minutes to 1 hour.
2. Apply Egg Wash. Whisk together the egg and milk. Gently brush the top of the loaf with the egg wash.

Wait: PT50M

Bake

Moderate heat bakes the loaf through without burning the blueberries on top.

Oven: 175°C / 350°F. Internal temperature when done: 90°C / 195°F.

Standard Oven (recommended)

Low and steady wins the race with this loaf. The sugars in the blueberries and honey can brown fast.

Equipment: 9x5-inch loaf pan

1. Preheat. Preheat your oven to 350F (175C) with the rack in the lower-third position.
2. Bake. Bake for 35-40 minutes until the top is deep golden brown and the internal temperature reads 195F (90C). If the top is browning too fast, tent with foil after 25 minutes.
3. Cool. Let cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool completely before slicing, at least 45 minutes. Cutting too soon will result in a gummy crumb and the blueberries will smear.

Note: The blueberries hold a lot of heat. Even when the bread feels done on top, give it the full time. That internal temperature reading is your best friend here.

Storage

• Room temperature: 3-4 days wrapped in a bread bag or plastic wrap
• Refrigerated: Not recommended. Refrigeration accelerates staling.
• Frozen: Up to 3 months. Slice before freezing so you can pull individual slices as needed.
• Refresh: Toast slices or warm the whole loaf at 325F (160C) for 10-12 minutes

Frequently Asked Questions

Can I use frozen blueberries?

Yes, but don't thaw them first. Toss the frozen berries in flour and fold them in straight from the freezer. Thawed berries release too much juice and will turn your dough into a soggy mess.

Can I substitute pecans or almonds for the walnuts?

Absolutely. Pecans are a natural swap and bring a slightly sweeter, buttery flavor. Almonds work too, especially slivered almonds. Toast them the same way.

My blueberries all sank to the bottom. What happened?

The dough may have been too loose, or the berries were too wet. Tossing them in flour helps. Also, folding them in by hand rather than using the mixer gives you more control over distribution.

Can I use all-purpose flour instead of bread flour?

You can. The loaf will be slightly more tender and less chewy. It'll still taste great, just a softer crumb.

How do I keep the top from cracking?

Some cracking is natural with a loaf that rises above the pan. If you want a smoother top, score a shallow line down the center with a sharp knife before baking. This gives the bread a controlled place to expand.

Nutrition

Per serving (1 slice (1/12 of loaf)): 245 calories, 36g carbohydrates, 7g protein, 9g fat, 2g fiber, 290mg sodium. Makes 12 servings.