Mulberry Maple Oatmeal Bread
with honey berry cheese spread
My beautiful mulberry tree made the biggest, juiciest, blackest, most gorgeous and delicious berries ever this year! I picked 2 1/2 big ice cream pails full of berries before it even slowed down and was absolutely reveling in all the wonderful berries. I had berries in my yogurt, berries in my salads, berries in sodas, muffins, and cakes. So why not berries in bread?
For this hearty whole grain bread, I used my honey oatmeal bread recipe and just added a bit of the berry sauce that’s left after making berry cream sodas. The bread turned out wonderful. My daughter enjoyed it toasted, with butter. It’s great for a hearty grilled cheese sandwich too.
- 2 cups bread flour
- 1 cup white whole wheat flour
- 1 cup oatmeal (old fashioned or quick oats)
- 2 tablespoons vital wheat gluten
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 Tablespoon maple syrup
- 1 Tablespoon active dry yeast
- 1/4 cup berry sauce (from making berry cream sodas)
- 1 1/4 cups milk + a little extra
- 1 oz. goat cheese
- 3 oz. light cream cheese
- 1 1/2 Tablespoons berry sauce
- 1 teaspoon honey
- Place all of the ingredients into the pan of your machine, program machine for the dough cycle, and press Start. About 10 minutes into the cycle, check the dough and adjust its consistency as necessary with additional flour or milk–I had to add a little more milk. It should be holding together well and forming a nice ball of dough.
- When the dough is done, shape it into a log. Place the log in a lightly greased 9 x 5-inch loaf pan,spray with cooking spray or brush with a bit of oil, cover the pan with a clean kitchen towel, and allow the dough to rise in a warm place for 1 to 1 1/2 hours, till it rises 1? to 2? over the rim of the pan.
- Bake the bread in a preheated 350°F oven for 35 to 40 minutes or until the bread sounds “hollow” when you thump the top of it. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.