This recipe did not go as planned. There was a vision and flavours in mind, but where was the beautiful rise?! 

It was mixed late on a Sunday night using a dough hook in a stand mixer, all the ingredients added together at once. The beautifully purple coloured dough refused to rise in the bowl, then again in the tin! It was sticky and impossible to shape. The loaf was baked anyway and rose nicely in the oven. The resulting loaf was flavourful, but a bit gummy. The water has been reduced in the recipe below to allow for the water content from the blueberries. 

INGREDIENTS:

• 250g Light Rye Flour
• 250g Artisan Strong White Bread Flour
• 2tsp Salt
• 2tsp Gold Standard Yeast 
• 300ml Warm Water (plus more if needed)
• 1tbsp Honey
• 150g Frozen Blueberries (fresh can be used) 
• Zest 1 lemon 
• Optional topping- Five Grain and Seeds Blend 

METHOD:

1. Mix the flours and salt together in the bowl of a stand mixer. 
2. Mix the warm water with the yeast and honey (to allow for the honey to be better incorporated). The yeast can also be allowed to bloom in the warm water before adding to the flour. 
3. Add the water mixture to the flours along with the blueberries and lemon zest. Mix with the dough hook for 5 minutes. Check the water level and add more if required. 
4. Allow to rest in a warm place until it doubles in size. Knock it back and shape into a 500g bread tin. Baking paper was used to prevent the loaf sticking- use if required. 
5. Allow the loaf to rise in the baking tin for another hour. 
6. Wet the top of the dough with water and sprinkle with Five Grain and Seed Blend if desired. Bake for 30-35 minutes at 200°C. Tap the bottom of the loaf to check if it is cooked through (it will sound hollow if it is). 
7. The loaf will be easier to slice once cooled.