Mixed Nut & Blueberry Breakfast Bread
- Yield: 12 servings
What a delicious way to start your morning, with a mix of blueberries and your favorite nuts.
- 4 cups self-rising flour (for plain flour, add 2 teaspoons baking powder per cup flour)
- 1/4 teaspoon salt
- 2 tablespoon granulated sugar
- 2 ounces butter, chilled
- ½ cup coarsely chopped hazelnuts, pecans and pistachios (or nuts of choice, see footnote)
- ½ cup blueberries (or seasonal fruit)
- 1 3/4 cup milk or buttermilk*
- 2 teaspoon milk, extra
- Preheat oven to 425°F. Line two baking sheets with parchment or brush with melted butter.
- Sift flour and salt into a large bowl. Stir in sugar.
- 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).
- Add nuts and blueberries and fold through, careful not to break up blueberries.
- 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.
- Press dough out to 1 inch thickness then cut into desired size (triangles, circles) and transfer to prepared trays. Brush with extra milk and transfer to center of oven.
- Bake for 12-15 minutes or until golden brown on top. Allow to cool slightly on wire racks.
- 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.
- 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
Based on 12 servings
- Total Fat7g
- Saturated Fat3g
- Monounsaturated Fat3g
- Polyunsaturated Fat1g
- Dietary Fiber2g