Whole Wheat Cinnamon Blueberry Swirl Bread

In the past, I have had on-and-off issues with baking bread, especially whole wheat, which can sometimes have difficulty rising. If you have had similar frustrations, I think that’s normal. I don’t think we’re stupid, but I can only speak for myself:) Bread has so many nefarious variables; until you’ve baked it numerous times and understand how every step should feel and look visually, you won’t sense lurking evils, until it’s too late and you find yourself gnawing on matzah. And not good matzah.OLYMPUS DIGITAL CAMERA

This bread is not extremely sweet. That is because it is bread, not cake. Don’t make this bread expecting cake. I think, that in my mind, I wanted cake… But anyway, once I got over that stumbling block, I realized the inherent value of this bread, i.e. it’s nutritious and delicious (as bread). It uses whole wheat, blueberries, and very little bad stuff (I do love the bad stuff). Mine turned out crumbly with a grainy, wheat texture. The outside formed a beautiful crunchy and sweet crust, and I get most excited when eating the swirls, which are kinda blueberry pie-ish and very moist.  In fact, sometimes I just eat the swirls.. Overall, fantastic with butter. Very happy. Enjooy.


Whole Wheat Cinnamon Blueberry Swirl Bread

Makes one loaf


2 tsp yeast proofed in 1/4 cup of warm water

2 1/4 cups all-purpose flour

1 1/2 cups whole wheat flour

2 tbsp butter

1 cup milk

3 tbsp brown sugar

1 tsp sea salt

2 eggs


Combine proofed yeast with all-purpose flour.

Melt butter in a saucepan on medium-low heat. Add milk, brown sugar, and sea salt, stirring until combined (2-3 minutes).

Add milk mixture to  flour and mix in. Then add both eggs and beat on medium-high speed until the mixture looks consistent. Turn off mixer, and begin added whole wheat flour, slowly incorporating until the dough is firm enough to start kneading. Knead for about 10 minutes, adding flour if dough is still sticky, until dough is smooth and takes the shape of a ball. Place in a lightly oiled bowl and leave covered in a warm/damp space for an hour, or until size has doubled.


Punch down dough and roll out into a rectangle (I used a cookie sheet pan; only roll the horizontal length to the same length as your bread pan.)


Butter-Cinnamon-Blueberry Mixture

2 tbsp brown sugar

1 1/2 tsp cinnamon

2 Tbsps butter, softened

2/3 cup blueberries mixed with 1 tbsp lemon juice

Few Tbsps of milk for brushing

Cinnamon and sugar to sprinkle



Mix together sugar, cinnamon, salt and butter. Slather across dough

with your fingers. Sprinkle blueberries. Roll up the dough like a log, seal ends, and place seam-side down in a greased bread pan. Mine was heavy due to the blueberries, so you may want to try to seal the dough lengthwise before moving it into the bread pan. Cover and let rise another 30 minutes.



Preheat oven to 350 F

Brush loaf with milk; sprinkle with cinnamon and sugar. Place in the center of the oven and bake for around 40 mins (tent the top with aluminum foil if its browning too much). Knock-knock, and it should sound hollow.






Avec Du Buerre