Blueberry Boost & Nut Bread

June 1, 2011


Blueberry Boost & Nut Bread

Why not try cooking this delicious bread using our “Blueberry Boost”.

Did you know…

Ground linseed has been shown to work just as well as statins in lowering cholesterol.


Fill your kitchen with beautiful aromas, and cook this bread today.


  • 2 tsp dried yeast
  • 1 ½ tblsp caster sugar
  • 2 tbls lukewarm water
  • 2 tblsp lukewarm milk
  • 1 ½ cups wholemeal flour
  • pinch of salt
  • 90 grams butter


  • 100 g almonds or hazelnuts toasted and ground
  • ½ cup caster sugar
  • ½ cup Lively Linseed Blueberry Boost
  • ½ cup crushed cake crumbs
  • 1 egg
  • 2 teaspoons of cold water
  • Grated rind 1 small orange


  1. Grease and flour a 23x11cm baking tin. Cream the yeast with a pinch of the sugar; the water and the milk. Set aside until foamy. Sift the flour and salt into a mixing bowl, rub in the butter, add the remaining sugar, and make a well in the centre.
  2. Pour the yeast liquid into the flour and mix thoroughly together. Knead on a floured board, until the dough is smooth and firm. Place in a lightly oiled bowl, and cover with a damp cloth. Leave in a warm place until the dough has doubled in volume, approx 1 hour.
  3. Mix the filling ingredients together. Turn the dough out onto a lightly floured surface, knead the dough lightly and roll into a 40x20cm rectangle. Spread the filling over the dough and roll firmly from the short side. Place into the prepared tin, cover with a light cloth and leave in a warm place for 20mins. Preheat the oven to 200 Degrees C.
  4. Bake the bread for 20 minutes, then reduce the temperature to 160 Degrees C and bake for a further 50-55 minutes. Turn the bread onto a rack. While still hot brush with butter and sprinkle lightly with crushed sugar. Allow to cool.

* Image not of actual recipe

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