Mixed Nut & Blueberry Breakfast Bread

Description

What a delicious way to start your morning, with a mix of blueberries and your favorite nuts. 

Ingredients

• 4 cups self-rising flour (for plain flour, add 2 teaspoons baking powder per cup of flour)
• ¼ teaspoon salt
• 2 tablespoon granulated sugar
• 2 ounces butter, chilled
• ½ cup coarsely chopped hazelnuts, pecans and pistachios (or nuts of choice)
• ½ cup blueberries (or seasonal fruit)
• 1¾ cup milk or buttermilk*
• 2 teaspoon milk, plus extra

Instructions

1. Preheat oven to 425°F. Line two baking sheets with parchment or brush with melted butter.
2. Sift flour and salt into a large bowl. Stir in sugar.
3. Dice butter into small pieces and add to flour. Rub butter lightly with fingertips through the flour until mixture resembles fine breadcrumbs. (You can also use a food processor, pulsing until texture is reached.)
4. Add nuts and blueberries and fold through, careful not to break up blueberries.
5. Make a well in the center and pour in milk. Stir quickly and lightly with a knife until mixture forms a dough, then turn onto a floured board.  Knead gently to a smooth dough.
6. Press dough out to 1-inch thickness then cut into desired size (in triangles or circles) and transfer to prepared trays. Brush with extra milk and transfer to center of oven. 
7. Bake for 12-15 minutes or until golden brown on top.  Allow to cool slightly on wire racks. 
8. Serve warm, spread with jam and a spoon of yogurt (or, if feeling luxurious, double cream).

*Buttermilk adds an airy lightness and slight tang to the finished bread.

Variations

• Pumpkin puree with the classic spices added to the milk (use less milk), and pecans is a true American breakfast.
• Peaches and sliced almonds
• Add unsweetened cocoa to flour and roast hazelnuts
• Pears and walnuts
• Dried currants and cranberries with pistachios
• Mango and macadamias
• Go savory with fresh basil and pine nuts