Need a new weekend baking project? This enriched dough is full of dried blueberries soaked in Amaretto, sliced almonds and a generous sprinkling of cardamom. Topped off with cardamom sugar right before it bakes, these gorgeous loaves are a new breakfast favorite for the week.
From AnkarsrumUSA recipe developer, Carmi Adams:
A first important note: the blueberries need to soak in the Amaretto for at least an hour before beginning to make the dough. They can be left as long as overnight soaking in the alcohol.
Enriched, high hydration doughs like this one will often require longer kneading time to fully develop the desired gluten texture, and sometimes go through a method called stretches and folds while rising.
After 25 minutes of kneading, gluten development is obvious, but dough is still very sticky and doesn’t hold a shape well. Here is where stretching and folding comes in. As the dough goes through its first rise, it will be stretched and folded 3 times to further enhance gluten development. Each time it is done, the dough will become easier to work with and less sticky.
After a total of 3 stretches and folds and a 2 hour rise time, the dough is ready to shape and place in loaf pans.
Once the dough has risen, the top is scored to enhance how much the bread will rise in the oven. The top is then brushed with a mixture of egg white and water and sprinkled with cardamom and sugar.
Bake until loaves are browned on top and internal temperature is 200º F.
Please let us know if you have any questions or comments about this recipe. Happy baking!
Blueberry Almond Cardamom Bread
Prep Time: 45 minutes (including kneading time)
Cook Time: 45 minutes
Inactive Time: 3 hours
Dough:
135 g. (3/4 cup) dried blueberries
62 g. (1/4 cup) Amaretto
12 g. (1 Tbsp.) instant dry yeast
120 g. (1/2 cup) warm water, 100º-105º F
123 g. (1/2 cup) whole milk, room temperature
2 large eggs, room temperature
107 g. (1/4 cup packed) brown sugar
115 g. (8 Tbsp.) unsalted butter, melted
530 g. (4 1/4 cups) bread flour
6 g. (2 tsp.) ground cardamom
10 g. (2 tsp.) kosher salt
50 g. (1/2 cup) sliced almonds
Topping:
1 large egg white
5 g. (1 tsp.) water
28 g. (2 Tbsp.) granulated sugar
0.75 g. (1/4 tsp.) ground cardamom
Dough:
Combine the blueberries and Amaretto in a small bowl. Let soak for at least one hour and up to overnight.
Line two standard size loaf pans with parchment paper or thoroughly grease. Set aside until ready to use.
In the stainless-steel bowl with the roller/scraper, combine the yeast, warm water, milk, eggs, brown sugar, melted butter and any excess Amaretto not absorbed by the blueberries.
Mix on medium-high speed (4 o’clock) until thoroughly combined.
Reduce speed to medium-low (2 o’clock) and gradually add in flour. Add in cardamom and salt. Once dry ingredients are absorbed, lock roller in place about 1/2 inch away from side of the bowl. Let knead for 25 minutes.
Once done kneading, add in almonds and blueberries. Mix until incorporated, approximately 30 seconds.
Gather dough into a ball, cover and let rise in a warm place for 30 minutes. Uncover dough and gently grab the outer edge of the dough and stretch and pull towards the center, working all the way around the dough to stretch and fold up into a ball again.
Cover dough and let rise again for another 30 minutes, then stretch and fold again. Repeat again for another 30 minute rise and another stretch and fold for a total of 1 1/2 hours rise time and 3 stretches and folds. After the third stretch and fold, cover the dough and let rise for a final 30 minutes (total of 2 hours rise time).
Turn dough out onto a floured surface and divide into 2 even portions. Shape into loaves and place in prepared pans. Cover and let rise until almost doubled in size, approximately 45 minutes to an hour.
Preheat oven to 350º F.
For the topping: Whisk together the egg white and water in a small bowl. Combine the sugar and cardamom and set aside until ready to use.
Using a lame or very sharp knife, score the top of the bread. Gently brush the tops with egg wash and then sprinkle with cardamom and sugar mixture.
Bake for 40-45 minutes, until top is browned, loaves sound hollow when top is tapped and internal temperature has reached 200º F.
Let loaves cool in pans for 10 minutes, and then remove from pans to cooling racks to finish cooling.
Yield: 2 loaves
SUBSTITUTIONS:
-Whole wheat flour can replace the bread flour, if desired. It is important to note that the texture and taste will always be different when replacing white flour with whole grain flour.
